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Instant Pot Orange Chicken

Instant Pot Orange Chicken

Instant Pot Orange Chicken | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Homemade Orange Chicken in less time than it takes to get takeout! Juicy chunks of chicken in a sweet and tangy sauce done in the Instant Pot for quick and easy cleanup. The whole family will love this one!

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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 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)

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 corn starch 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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Recipe Resource - Sweet and Savory 

Ingredients

 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)

Directions

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 corn starch 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!

Instant Pot Orange Chicken

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