Instant Pot Orange Chicken Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Reach/Release Pressure
20 mins
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Total Time
40 mins
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Servings
4
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Calories
243 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Orange Chicken Recipe
Description
This Instant Pot Orange Chicken begins by browning bite-size chicken pieces in oil, then the cooker is deglazed to capture browned bits that add flavor and prevent burning. A mixture of orange juice, ginger, garlic, vinegar, soy sauce, brown sugar, and optional ingredients coats the chicken. Pressure cooking on high allows flavors to develop while chicken becomes tender within minutes, saving time compared to traditional methods.
The resulting dish is sweet and savory with citrus brightness from the orange juice and zest, balanced by the umami from soy sauce and tanginess from vinegar. After pressure cooking, the sauce can be thickened with cornstarch and water for a luscious coating on the chicken pieces.
It is commonly served with steamed rice or noodles alongside green vegetables like broccoli or asparagus, making it a well-rounded meal.
Recommendations include using a natural pressure release to keep chicken from becoming rubbery and deglazing the pot thoroughly to avoid burn errors. For spice, cayenne or red pepper flakes can be added for a sweet-spicy variation.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 pound chicken breast or thighs cut into cubes, boneless, skinless
- 1 cup orange juice
- 1 tablespoon ginger root minced or 2 teaspoons ground ginger, fresh
- 4 cloves garlic finely chopped
- 1 tablespoon vinegar rice vinegar, white vinegar, or apple cider vinegar
- 2 tablespoon soy sauce
- 2 tablespoon brown sugar
- 3 tablespoon tomato ketchup optional
- 1 tablespoon orange zest optional, grated
- 1 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Chop chicken into bite-size chunks. Juice the oranges if you are using fresh orange juice. Grate the orange zest.
- Set the instant pot on the SAUTE function let it heat up. Add 1 tablespoon of oil.
- Add the chicken pieces and cook until they brown.
- Turn the Instant Pot off and add a small amount of orange juice to deglaze. Stir and scrape the bottom of the Instant Pot to make sure no bits of browned meat are stuck. This will reduce the likelihood of getting a Burn error.
- Add orange juice, followed by minced ginger, chopped garlic, rice vinegar, soy sauce, brown sugar, tomato ketchup, and orange zest. Do not add the water and cornstarch!
- Stir until all ingredients are combined, and chicken is well coated in the sauce.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
- Once the pressure-cooking cycle is over, do a 10-minute natural release. Chicken breast can get rubbery if you do a manual release, so wait the 10 minutes, before using a quick pressure release to remove any remaining pressure.
- Combine the cornstarch and water in a small bowl and stir to make a cornstarch slurry. Make sure there are no lumps.
- Turn the Instant Pot on SAUTE. Slowly pour in the cornstarch mixture while stirring. Continue to stir until the mixture starts to bubble and thicken. This should take 2-3 minutes.
- Turn the Instant pot off and garnish the dish with sesame seeds and sliced green onions.
Notes
- Serve the orange chicken over steamed rice or noodles with vegetables such as broccoli, green beans, or asparagus for a complete meal.
- Deglaze the Instant Pot thoroughly after browning chicken to prevent burn errors during pressure cooking.
- Use a natural pressure release instead of quick release to keep the chicken tender and avoid rubbery texture.
- Add cayenne pepper, red pepper flakes, or hot sauce to make the dish sweet and spicy if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 243kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 740mg | 31% |
| Potassium | 625mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 36mg | 40% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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