Instant Pot Orange Chicken | Dads That Cook
By Jason Glover
AuthorJason GloverHomemade 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!
Pat chicken dry with paper towels.
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.
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.
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.
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.
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.
Add mixture to the Instant Pot and stir until well combined. Simmer for 2-3 minutes, until the sauce begins to thicken.
Turn off the Instant Pot and let stand for 5-7 minutes to thicken even more.
Serve over rice and garnish with sliced green onions and orange zest. Enjoy!
Recipe Resource - Sweet and Savory
Ingredients
Directions
Pat chicken dry with paper towels.
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.
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.
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.
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.
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.
Add mixture to the Instant Pot and stir until well combined. Simmer for 2-3 minutes, until the sauce begins to thicken.
Turn off the Instant Pot and let stand for 5-7 minutes to thicken even more.
Serve over rice and garnish with sliced green onions and orange zest. Enjoy!
