Instant Pot Orange Chicken
This Instant Pot Orange Chicken is the perfect blend of zest, tang, and crunch! A quick and easy dinner, ready in under 30 minutes and soon to be a favorite amongst your family.
Prep Time10 minutes mins
Cook Time10 minutes mins
NPR Time5 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch
Cuisine: Asian
Servings: 6
Calories: 307kcal
- 1 tablespoon olive oil or vegetable oil
- 2 pounds chicken breast boneless and skinless, cut into bite sized pieces
- 1 tablespoon ginger freshly grated
- 4 cloves garlic minced
- 1 cup orange juice
- 1 tablespoon rice vinegar
- 1/2 cup brown sugar
- 3 tablespoon soy sauce
- 2 teaspoon sriracha
- 1/2 teaspoon red pepper flakes
- zest from one orange
- 1/4 cup green onion chopped for garnish
- 3 tablespoon corn starch
Turn your Instant Pot to the sauté setting and add the oil. If your Instant Pot has a temperature change function, turn it to medium-high heat. Add the chicken and cook for 4-5 minutes, or until browned, stirring occasionally.
Add the ginger and garlic, stir, and cook for 30 seconds or until aromatic. Stir in 3/4 cup of the orange juice, rice vinegar, brown sugar, soy sauce, sriracha, red pepper flakes, and orange zest. Scrape up the bits on the bottom of the pot if needed.
Close the lid and cook for 4 minutes on high pressure. Let the pressure release naturally for 5 minutes, then quick release the rest.
Turn your Instant Pot to the sauté setting. In a small bowl, whisk the remaining orange juice with the cornstarch. Once the sauce is bubbling, start mixing in the cornstarch slurry, 1 tbsp at a time, until you've reached your desired consistency.
Turn the heat off, garnish with green onion, and serve.
- Store the leftovers in an airtight container. Keep it in the fridge for up to 4 days or in the freezer for up to 3 months.
Calories: 307kcal | Carbohydrates: 28g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 487mg | Potassium: 700mg | Fiber: 1g | Sugar: 22g | Vitamin A: 219IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg