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.
Servings: 6
Calories: 307kcal
Equipment
Ingredients
- 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
- ½ cup brown sugar
- 3 tablespoon soy sauce
- 2 teaspoon sriracha
- ½ teaspoon red pepper flakes
- zest from one orange
- ¼ cup green onion chopped for garnish
- 3 tablespoon corn starch
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | 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