INSTANT POT ORANGE CHICKEN

INSTANT POT ORANGE CHICKEN

YIELDS: 6 Servings PREP TIME: 15 mins COOK TIME: 15 mins TOTAL TIME: 30 mins
2 lbs boneless, skinless chicken breasts or thighs
2 tbsp vegetable oil
1 cup orange juice (100% juice, no sugar added)
1 tbsp grated ginger
6 cloves garlic, minced
1 tbsp rice wine vinegar
½ cup tomato sauce (optional - adds tanginess and balances out the sweetness)
¼ cup sugar
¼ cup brown sugar
¼ cup light soy sauce
1 tbsp sriracha (adjust to taste)
zest of 1 orange
2 tbsp cornstarch
2 tbsp orange juice
4 green onions, sliced (garnish)
orange zest (garnish)
Tools 
Cutting board 
Knife
Instant Pot 
Small bowl 
  1. Pat chicken dry with paper towels.
  2. Set Instant Pot to sauté mode. Once hot, add the vegetable oil and sauté the chicken for 2-3 minutes, turning occasionally, until lightly browned.
  3. Deglaze with 1/4 cup orange juice, making sure to scrape the bottom of the pan to remove any browned bits. Turn off sauté mode.
  4. Add the remaining orange juice, minced ginger, garlic, rice wine vinegar, tomato sauce (if using), sugar, brown sugar, soy sauce, sriracha, and orange zest. Stir until well combined.
  5. Close the lid and cook on high pressure for 5 minutes. Allow to naturally release for 10 minutes after cooking then open the vent to allow any remaining steam out.
  6. Turn Instant Pot to sauté mode on low. In a small bowl, whisk together 2 tbsp cornstarch with 2 tbsp orange juice until smooth.
  7. Add mixture to the Instant Pot and stir until well combined. Simmer for 2-3 minutes, until the sauce begins to thicken.
  8. Turn off the Instant Pot and let stand for 5-7 minutes to thicken even more.
  9. Serve over rice and garnish with sliced green onions and orange zest. Enjoy!

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