Instant Pot Orange Chicken – 30 Minutes

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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.

Instant Pot Orange Chicken is one of the easiest and most flavorful dishes that you can make in just 30 minutes. Forget about takeout, this easy dinner made with easy to find ingredients is so good that it will become a staple in your house. The Instant Pot Orange Chicken is made entirely in the Instant Pot, so less dishes for you to clean. Made with orange juice and orange zest, gives the dish an amazing fresh aroma. Sweet and hearty, served over brown rice, this dinner is so much healthier than takeout and also budget friendly as you will have leftovers that taste great.

Why You’ll Enjoy This Instant Pot Orange Chicken:

• It is easy to make and it takes only around 30 minutes!
• Only one pot to clean and that is the Instant Pot, so minimum dishes for you
• The dish is packed with amazing flavors and lean protein
• It is perfect for busy weeknights and also for entertaining guests
• You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Looking for more Instant Pot Recipes? Check my collection here:

• Instant Pot Mongolian Chicken – a quick and delicious family meal
• Instant Pot Mongolian Beef – made with less sugar, oil and not deep fried
• Instant Pot Minestrone Soup – healthy and loaded with veggies
• Instant Pot Tomato Soup – serve with grilled cheese and you are in for a treat
• Instant Pot Pulled Pork – perfectly done and quickly does for when a craving strikes
• Instant Pot Apple Cider – made using the Slow Cooker function

Tips & Tricks on how to make the perfect Instant Pot Orange Chicken Recipe:

• I always say this, but a good meat centered meal starts with quality meat, so use organic chicken breasts.
• I used No Sugar Added Orange juice, since the recipe already asks for sugar, if you want to use sweetened orange juice I would say to reduce the added sugar, taste and adjust.
• The tomato sauce is optional, it adds a nice tangy flavor, if you prefer that.
• Using fresh orange zest is key and please don’t skip this step, it will add amazing flavor.
• Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
• When it comes to adding the cornstarch, I recommend to mix the cornstarch with orange juice until dissolved and add the slurry to the Instant Pot at the end to thicken the sauce.
• If the sauce is too runny, mix another 1-2 teaspoons of cornstarch with water and add it to the Instant Pot. Please note, that the sauce will get thicker with time, so definitely wait a bit before adding more cornstarch.
• You can also taste and adjust the sugar in this recipe, I like my Orange Chicken on the sweeter side, but you can use less.
• Sriracha sauce is optional, I like the nice kick of heat that it adds, you can add more or less as you please.
• This dish can also be made in your Crock Pot or in the Instant Pot using the Slow Cooker function. Add browned chicken to the Slow Cooker, add the orange mixture except the slurry. Cover and cook on low for 4 hours. Make the slurry, gently stir it in and cook on high for 20 more minutes. Serve and enjoy!
• For extra flavor add 1 tablespoon of freshly grated ginger!
• The Instant Pot Orange Chicken is best served over rice or noodles.

Tools/Ingredients I used to make the Instant Pot Orange Chicken Recipe:

• Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function.
• Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite.

Here is a step by step video of how to make the Instant Pot Orange Chicken Recipe:

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4.91 from 70 votes

Servings: 6 people

INSTANT POT ORANGE CHICKEN

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

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.

Ingredients

• 2 lbs chicken breast or thighs cut into 1-2 inch pieces
• 2 tablespoons vegetable oil

Sauce:

• 1 cup orange juice no sugar added
• 1 tablespoon ginger grated
• 6 cloves garlic* minced
• 1 tablespoon rice wine or dry white wine**
• 1/2 cup tomato sauce optional
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup lite soy sauce
• 1 tablespoon Sriracha***
• zest from 1 orange

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 2 tablespoons orange juice

Garnish:

• 4 green onions sliced
• extra orange zest

Instructions

1. It is important for the chicken not to have any extra moisture, dry it with a few paper towels and after that cut the chicken into 1-2 inch chunks.

2. 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.

3. 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. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

4. Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

   If you want a truly golden-brown chicken, brown it on the stove top, as the Instant Pot isn't really good for that.

5. Add the Sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

6. Add the tomato sauce if you are using it. The tomato sauce adds a tanginess to the overall sweet recipe, and it makes it taste more savory. It is based on your own preference. I like it both ways: with and without the sauce. You can use less, or completely leave it out if you want a pure orange aroma.

7. Stir gently until all the ingredients are combined and coated in sauce.

8. Close lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.

9. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.

10. Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps. 

11. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

    If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.
    

12. Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more. 

13. Serve over rice and garnish with fresh chopped green onions and extra orange zest.

Recipe Notes

*I love the extra garlic in this dish, for some people it may be too much, you can use 3-4 cloves only, if you are not a huge garlic fan.

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**You can also skip it if you don't have any on hand.

***You can add more or less Sriracha or skip it entirely, based on preference or use red pepper flakes.

Calories: 343, Fat: 8g, Saturated Fat: 4g, Cholesterol: 96mg, Sodium: 992mg, Potassium: 850mg, Carbohydrates: 31g, Fiber: 1g, Sugar: 22g, Protein: 34g, Vitamin A: 7.7%, Vitamin C: 36.3%, Calcium: 4.1%, Iron: 8.6%

Author: Catalina Castravet

Course: Main Course

Cuisine: Chinese

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