Instant Pot Orange Chicken Recipe
Get ready to make the BEST Instant Pot Orange Chicken recipe with fresh orange juice and easy-to-find Asian ingredients. This Chinese classic is ready in just 30 minutes and makes way less mess than frying in a skillet!
Servings: 4 servings
Ingredients
- 1 lb. chicken thighs or breasts, cut into 1-inch cubes
- ⅓ cup all purpose flour or gluten-free 1-to-1 blend
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 2 Tbsp. oil olive or avocado
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic finely minced
- ½ tsp. ginger paste or fresh, finely minced
- ¾ cup orange juice freshly squeezed
- 1 Tbsp. orange zest
- 3 Tbsp. soy sauce Tamari, or coconut liquid aminos
- 2 Tbsp. brown sugar or coconut sugar
- 1-2 tsp. chili garlic paste depending on desired spice level
- Sesame seeds toasted, optional
- Green onions optional
- Basmati rice or cauliflower rice for serving
Instructions
- Prepare the Chicken: In a large bowl combine chicken cubes, flour or starch, salt, and pepper. Toss to coat chicken completely.1 lb. chicken thighs, ⅓ cup all purpose flour, ½ tsp. salt, ¼ tsp. black pepper
- Make the Sauce: In a medium-sized bowl combine orange juice, zest, soy sauce, sugar, and chili garlic paste. Whisk to combine. Pour sauce over chicken and be sure to lift it off the bottom of the pan so it does not burn.¾ cup orange juice, 1 Tbsp. orange zest, 3 Tbsp. soy sauce, 2 Tbsp. brown sugar, 1-2 tsp. chili garlic paste
- Add Everything to the Instant Pot: Add oils, garlic, and ginger to the Instant Pot while it is set to the Sauté function. Sauté for 1-2 minutes. Add chicken cubes and sauté for another 2-3 minutes. After sautéing, scrape the bottom of the pot to ensure any bits are no longer stuck. (This step is VERY important. If you do not scrape the bottom of the pot you'll end up getting that dreaded BURN error.)2 Tbsp. oil, 1 Tbsp. toasted sesame oil, 2 cloves garlic, ½ tsp. ginger paste
- Pressure Cook: Place lid on Instant Pot and close pressure valve. Using the manual pressure cook function turn to High Pressure and set the timer for 5 minutes. Keep the lid on and the valve closed for an additional 10 minutes after the timer goes off. (This is called a 10 minute natural pressure release, or NPR.)
- Serve the Chicken: Turn the Instant Pot off, and open the pressure valve. Once the lid has unlocked, you can serve your orange chicken over rice with sesame seeds and green onions. Enjoy!Sesame seeds, Green onions, Basmati rice or cauliflower rice
Video
Notes
Storage Directions:
Place this leftover chicken dish in an airtight container and keep in the fridge for up to 3 to 4 days. To freeze, simply place it in a freezer-safe container with a layer of wax paper on top. Chill until it reaches refrigerator temperature and within 24 hours transfer it to the freezer. You can freeze this chicken for up to 3 to 4 months in a freezer-safe container. Reheat the chicken in a skillet over medium-low heat, just long enough to warm it through. Keep it covered with a lid to help the dish retain heat and moisture.
Nutrition
Calories: 308kcal | Carbohydrates: 19g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 991mg | Potassium: 552mg | Sugar: 8g | Vitamin A: 145IU | Vitamin C: 30.1mg | Calcium: 28mg | Iron: 0.9mg
