Instant Pot Orange Chicken
Ingredients
- 2 lbchicken breast or thighs
cut into 1-2 inch pieces
- 2 tbspvegetable oil
- 1 corange juice
no sugar added
- 1 tbspginger
grated
- 6 clovesgarlic*
minced
- 1 tbsprice wine vinegar
or dry white wine**
- ½ ctomato sauce
optional
- ¼ cgranulated sugar
- ¼ cbrown sugar
- ¼ clite soy sauce
- 1 tbspsriracha***
- 1zest from
- 2 tbspcornstarch
- 2 tbsporange juice
- 4green onions
sliced
- extra orange zest
Directions
- 1
It is important for the chicken not to have any extra moisture. Dry it with a few paper towels, and then cut it into 1-2 inch chunks.
- 2
Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This 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 are stuck to the bottom. In that case, deglaze the pot with 1/4 cup orange juice and scrape the bits 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.
- 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 vinegar, 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 tanginess to the overall sweet recipe and makes it taste more savory. It is based on your 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 the 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 the Sauté function again on LOW. In a medium bowl, combine two tablespoons of cornstarch with the orange juice, whisking until well combined and free of lumps.
- 11
Add the mixture to the Instant Pot and gently stir to combine. Cook on the Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.
- 12
If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.
- 13
Let the Orange Chicken stand for 5-7 minutes; the sauce will thicken more.
- 14
Serve over rice and garnish with fresh chopped green onions and extra orange zest.
Instant Pot Orange Chicken
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About this Recipe
Craving that irresistible orange chicken flavor without the takeout wait? This Instant Pot Orange Chicken recipe delivers incredibly tender chicken enveloped in a truly amazing, flavorful Asian orange sauce, all ready in just 30 minutes. You'll find it's undeniably better than your usual takeout!
The brilliance of this recipe lies in the Instant Pot, which guarantees consistently tender chicken every single time, perfectly infused with a vibrant, complex orange sauce. This smart cooking method transforms simple ingredients like fresh orange juice, ginger, and garlic into a rich, satisfying main course that tastes like it simmered for hours, but comes together in a flash.
Prepare for a delightful burst of bright, tangy orange flavor, beautifully balanced with savory soy, aromatic ginger and garlic, and a nuanced sweetness from both granulated and brown sugars. The sauce is thickened to perfection, ensuring it clings beautifully to each piece of succulent chicken. You'll experience a harmonious blend of sweet, savory, and a customizable touch of heat from the sriracha, creating a deeply satisfying meal. Despite its restaurant-quality taste, this Instant Pot orange chicken is an incredibly straightforward main course to prepare, thanks to the efficiency and ease of pressure cooking.
You have options to tailor this dish to your liking. Feel free to use either chicken breast or thighs, cut into 1-2 inch pieces, based on your preference for leaner or richer meat. If rice wine vinegar isn't readily available, dry white wine makes an excellent substitute in the sauce. For those who love a spicy kick, a little extra sriracha will amplify the heat, or you can reduce it for a milder experience.
This Instant Pot Orange Chicken is ideal for a busy weeknight dinner or a casual weekend gathering. We recommend serving it over a bed of fluffy steamed rice or your favorite noodles to ensure not a drop of that delectable sauce goes to waste. A garnish of fresh sliced green onions and extra orange zest not only adds a pop of color but also a burst of fresh aroma.