Instant Pot Orange Chicken is healthier than takeout and easy to make using your Instant Pot. Made with fresh orange juice and orange zest for great flavor.
Start by cutting the chicken into 1-2 inch chunks. If you want the chicken to get golden brown during the sauté process, add it to a ziplock bag with 2 tablespoons of cornstarch. Mix until well covered.
Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden.
Add the rest of the ingredients to the pot: ½ cup of orange juice (save the other half), minced garlic, tomato sauce, soy sauce, white sugar, brown sugar, orange zest and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.
Stir well until all the ingredients are combined and coated in sauce.
Close lid, select the Poultry function and adjust the time to 7 minutes.
Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
Select again the Sauté function. In a medium bowl combine ¼ cup of cornstarch with the remains ½ cup of orange juice, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for 5 more minutes, stirring occasionally, until the sauce thickens.
Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more.
Serve over rice and garnish with fresh chopped green onions and extra orange zest.
Recipe adapted from Dinner Then Dessert.