Instant Pot Orange Chicken Recipe – 30 Minutes [Video]

Instant Pot orange chicken is better than takeout; it is made with tender chicken in the most amazing and flavorful Asian orange sauce. Highly versatile and easy to make, ready in just 30 minutes, this dish is one that the whole family will love, even the picky eaters.

I love using my Instant Pot to make easy and delicious dishes. My Pressure Cooker Orange Chicken is the most popular recipe on the blog. If you are an Asian food lover like me, you have probably had this dish at your local Chinese restaurant and wondered what they put in it that gives it that deep orange zesty flavor. Well, now you can make it yourself because you have the best fool-proof recipe.

Instant Pot Chicken Recipes are one of the easiest and most flavorful dishes that you can make in just 30 minutes in your electric pressure cooker. Better than any takeout and tastier than your favorite Asian restaurant, my Instant Pot orange chicken recipe features tender chicken coated with a sticky, sweet, and tangy orange sauce. I use real fresh orange juice and zest, freshly grated ginger, minced garlic, and rice wine vinegar for a flavor bomb.

The fresh zest is the star of the recipe, so you should make sure to zest your own orange. It only takes a few minutes, and it is very simple to make. You do not need any special tools. In the FAQs section, I explain several methods of how to do it with a zester, microplane, grater, vegetable peeler, or knife. Anyone can do it, and it makes a major difference in the flavor of this dish.

Another thing about the orange. When I serve orange chicken, I like to make it a presentation. Cut a nice juicy orange into thick slices and place the chicken pieces on top of them on the serving platter. Then, use another orange and make thin slices to arrange into twists for designs on top of the chicken. Also, do not be afraid to serve it with other sauces. I always have extra orange sauce, general Tso, teriyaki, sweet and sour, or Szechuan sauce available.

Why you will love this recipe 

• You can make it in minutes: In just under 30 minutes, your family can have their favorite Asian meal ready to eat.
• It’s easy to make: Just sauté and seal the pot. That is all the work you have to do.
• One pot to clean: It is a one-pot meal so not a lot of dishes to wash.
• Everyone loves it: This easy recipe is not too spicy but not too sweet. It’s right in the middle.

What you’ll need to make instant pot orange chicken

Special items

• An instant pot – I have a six-quart Duo Plus Instant Pot. 
• Wooden spoon – For stirring and scraping.

Ingredients:

For the chicken and sauce:

• Chicken – I prefer boneless, skinless chicken thighs cut into one-inch pieces.
• Vegetable oil – Canola or olive oil will work.
• Orange zest – This is important. Zest your orange. It is simple, fast, and easy. Plus, it will save you money and taste much better than store-bought zest.
• Orange juice – I highly recommend you squeeze your own. But, if you use store-bought juice, make sure it is sugar-free.
• Tomato sauce – This is optional, but I love the tangy flavor it adds.
• Ginger – Freshly grated. I keep ginger root in my freezer year-round, so I always have some handy.
• Garlic – This is another ingredient that should be fresh. It tastes better and has an entirely different flavor than store-bought stuff.
• Rice wine vinegar – Adds a lightly sweet and mild vinegar taste with a hint of tanginess.
• Sugar – White granulated sugar gives the sauce a bit of sweet stickiness.
• Brown sugar – Adds some rich sweetness for a depth of flavor.
• Soy sauce – An unexpected saltiness; make sure you use low-sodium, or it will be too salty.
• Sriracha sauce – Only use a little bit or the heat will be too much.

For the cornstarch slurry:

• Cornstarch – To thicken the sauce.
• Orange juice – Helps dissolve the cornstarch and adds more flavor.

Garnish:

• Green onions – Adds a pop of color and flavor to the top of your orange chicken.
• Orange zest – For that extra bit of orange kick in every bite.

How do you make easy Instant Pot Orange Chicken?

This is a super easy instant pot recipe and ready in less than 30 minutes from start to finish. For exact ingredient measures, please see the recipe card below. Also, watch the short video tutorial to guide you with the cooking process. But the general cooking steps are as follows:

1. Saute the meat in the Pressure Cooker: Turn the Instant Pot ON and select “sauté” mode, adjust heat to more. Then, add the oil to the bottom of the pot, and add the pieces of boneless chicken breasts, sauté for about 2-3 minutes, stirring a few times. Cook until it just starts to get golden. It is important when sautéing it, to stir constantly so it doesn’t stick to the bottom of the pan.
2. Brown in the pan: Keep in mind that you can also sauté the meat in a skillet over the stove.
3. Make the sauce: Once the meat is browned, add all the sauce ingredients to the pot over the tender chunks of chicken. Stir gently, and close the lid. Select manual, and set the cook time for 5 minutes on High Pressure. Make sure the vent is closed.
4. Natural pressure release: After, allow a 10-minute natural release. 
5. Quick pressure release: Open the vent and quick release the remaining pressure.
6. Add the cornstarch: Finally, add the cornstarch to the mix, and gently stir, until all the ingredients are combined, and there are no lumps. Close the lid, and cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. 
7. Serve: Enjoy it warm with some white or brown rice, sprinkle sesame seeds, chopped green onion, and orange zest on top. 

Frequently asked questions

What is the difference between orange chicken and sweet and sour chicken?

Although they are both Asian American dishes made with stir-fried sweet and tangy chicken, orange chicken is more zesty than sweet and sour chicken. The orange flavor in orange chicken stands out on its own, while the sweet and sour chicken is more of a pineapple flavor with hints of apple cider vinegar, ginger, and ketchup. Sweet and sour chicken is less spicy than orange chicken and has a thicker sauce.

Can I use frozen chicken?

Yes. You can use frozen chicken in this recipe. If you use frozen chicken, you can skip the sauté step and dump and cook it all for 10 minutes under high pressure. However, this is a faster and easier process, but it does not mean you get a better-tasting orange chicken. I do not recommend this cooking method unless you are in a big hurry and absolutely do not have the time to wait for your chicken to thaw out or to get fresh chicken. The browning and crisping of the fresh chicken, in the beginning, are what gives it the best flavor.

Why did my instant pot chicken turn chewy?

When chicken turns chewy, it is almost always because it is overcooked. It is not difficult to overcook chicken in the instant pot, especially if you use boneless skinless chicken breasts. I like to use chicken thighs for this recipe because they are juicier and have a meatier flavor. When chicken is overcooked, the moisture is removed, making the protein fibers chewy and rubbery. It does not matter how much liquid you cook them in. If they are overcooked, they will still be dry. The cooking time for this recipe is five minutes.

What is zest and how do I get it off the orange?

Orange zest is the layer on the outside of the orange peel. It can add a lot of flavor and decoration to dishes and beverages. Zesting an orange is easier and faster than you think. It takes just a few minutes, and you do not need special tools. It is easier if you have a zester or microplane, but you can also use the smallest holes on a regular grater. You could even use a vegetable peeler or a sharp knife. Grate the outer layer of orange peel off the orange. Do NOT include the white stuff. It is bitter and horrible. If you get any of that in your zest, remove it.

How to store leftovers:

• Refrigerate: The best way to store leftovers is to first let them fully cool. After that, transfer them to an airtight container and store them in the fridge for 3-4 days.
• Freeze: In addition, to freeze this meal, just transfer the cooled leftovers to a freezer-safe container or freezer bag. Next, freeze for up to 3 months.
• Thaw: Finally, when ready to serve, transfer it to the refrigerator section and thaw overnight.
• Reheat: Reheat on the stove over medium heat.

More instant pot chicken recipes:

Recipe tips:

• The orange is the most essential ingredient. Use your fresh zest. I use the zest of one whole fresh orange for an incredible orange flavor.
• Also, the orange juice should be freshly squeezed. Remember, orange is the main ingredient.
• Besides the orange, the chicken is essential, so get high-quality organic, skinless chicken.
• Remember to scrape the bottom of the pot well after you finish sautéing so you do not end up with the dreaded BURN notice.
• Keep the cooking time the same. Five minutes is long enough. Otherwise, you end up with rubbery, chewy chicken.
• Use a cornstarch slurry, not flour, to thicken. Flour will make your sauce too clumpy.
• Using orange juice in the cornstarch slurry is a trick to make everything taste even better.