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Instant Pot Orange Chicken Legs are a tasty way to prepare chicken drumsticks. With lots of fresh orange and Asian flavor, this pressure cooker orange chicken legs recipe is sure to be a family favorite. This is an Instant Pot dump and start recipe. Instant Pot recipes by simplyhappyfoodie.com #instantpotorangechicken #pressurecookerorangechicken

Instant Pot Orange Chicken Legs

Instant Pot Orange Chicken Legs are a tasty way to prepare chicken drumsticks. With lots of fresh orange and Asian flavor, this pressure cooker orange chicken legs recipe is sure to be a family favorite.

Course Dinner
Cuisine Chinese
Keyword pressure cooker orange chicken recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 - 6
Calories 273 kcal
Author Sandy Clifton

Ingredients

  • 3 - 4 lbs Chicken Legs (drumsticks)
  • 1/2 tsp Salt
  • 1/4 cup Soy Sauce
  • 1 Tbsp Rice Wine Vinegar
  • 7 cloves Garlic, pressed or grated
  • 1/4 tsp Red Pepper Flakes (or more to taste)
  • 1 Tbsp Fresh Ginger (or 1 tsp powdered ginger)
  • Zest of 1 Orange
  • 1 1/2 cups Orange Juice

Add after Pressure Cooking

  • 2 Tbsp Corn Starch
  • 3 Tbsp Water
  • 2 Tbsp Brown Sugar
  • 1 tsp Toasted Sesame Oil
  • Green Onions (for garnish), sliced

If Making Rice At Same Time

  • 2 cups White Long Grain Rice, rinsed well
  • 2 cups Water

Main Tools That You'll Need

  • 6 qt or 8 qt Electric Pressure Cooker (such as Instant Pot®)
  • Tall Legged Trivet/Rack (if making rice)
  • 7"x3" Stainless Pan (if making rice)

Instructions

  1. Add the chicken legs, salt, soy sauce, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice.

  2. Put the lid on the pot and set the steam release knob to the Sealing position.

  3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. It will take several minutes for the pot to come to pressure.

  4. When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure.

  5. When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray.

  6. Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating).

  7. Mix together the corn starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry.

  8. When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed.

  9. Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes.

  10. Garnish with green onions and serve with rice.

If you want to Make Rice at the Same Time

  1. In a 7"x3" pan, add 2 cups of rinsed white rice and 2 cups of water.

  2. Put the tall trivet over the chicken legs and set the pan of rice on it. Then proceed with the pressure cooking.

  3. When you open the lid after cooking, use a pan gripper or silicone mitts to get the hot pan of rice out of the pressure cooker. Fluff with a fork.

Recipe Notes

You can switch chicken legs for thighs with the same cook time.