Instant Pot Orange Chicken
Tender chicken pieces coated in a deliciously sweet and citrusy orange sauce made with a few simple ingredients and is super delicious over rice.
Servings: 4
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon Cooking Oil (canola, avocado, vegetable)
- 1 lb Boneless-Skinless Chicken Breast, cut in bite-sized pieces
- 1 cup Orange Juice, fresh squeezed
- ¼ cup Soy Sauce
- 1 ½ Tablespoons Rice Vinegar
- 1 Tablespoon Fresh Ginger, grated
- 5 Garlic Cloves, pressed or finely minced
- 1 Tablespoon Orange Zest
- ¼ cup Brown Sugar
- 3 Tablespoons Tomato ketchup
- 1 teaspoon Sriracha
Thickener
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
Garnishes
- Green Onions
- Sesame Seeds
Instructions
- Turn on the Sauté setting. When the pot is hot, add the oil.
- Add the chicken pieces and cook until the chicken is mostly done, but not fully cooked.
- Add the orange juice, soy sauce, rice vinegar, ginger, garlic, orange zest brown sugar, tomato ketchup, and sriracha. Stir well.
- If Making Rice: Add rack and pan of rice / water to the pot (see notes).
- Close the lid and turn the steam release valve to the Sealing position (if not self-sealing).
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take a few minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release valve to the Venting position to release any remaining steam/pressure.
- Open the lid and press the Cancel button.
- If Making Rice: Remove the pan of rice and the rack, using a pot holder, very carefully as it is very hot. Set aside.
- Press the Sauté button.
- In a bowl whisk together cornstarch and water until completely dissolved to make a smooth cornstarch slurry.
- Once the sauce starts to bubble, slowly pour in the cornstarch slurry while stirring the sauce.
- Allow to bubble and cook for 1-2 minutes or until the sauce thickens.
- Select the Cancel button to turn off the pot.
- Garnish with spring onions and sesame seeds.
- Serve hot with rice.
Notes
Making Rice at the Same Time
You need a tall-legged trivet/rack (about 3" tall), and a stainless pan that is about 6" in diameter and no more than 3" high. Use equal amounts of rinsed (white) rice and water. Season as desired. I use 1-2 cups of water and 1-2 cups of rinsed jasmine rice for mine.- Set the trivet in the pot, right into your chicken mixture.
- Add rice and water to the pan. Stir.
- Set the pan on top of the trivet. Don't cover it.
- Place the lid on the pot and carry on pressure cooking.
- When you open the lid after cooking, the pan of cooked rice can be removed with a pot holder. Be very careful as it and the pot are very hot.
Substitute
Use boneless skinless chicken thighs in place of breasts.Storage
Store leftovers in an airtight container for 3-4 days in the refrigerator or up to 3 months in the freezer.Stovetop Directions
To make this recipe on the stovetop: 1) Brown the chicken pieces in a pan over medium-high heat. 2) Stir in all of the sauce ingredients and cook for a minute. 3) Add the cornstarch slurry and simmer until the sauce thickens and the chicken is done. 4) Serve with garnishes over rice.Slow Cooker Instructions
To make this recipe in the slow cooker: 1) Brown the chicken in a skillet and add to the crockpot. 2) Combine the sauce ingredients and pour over the chicken. 3) Cook on Low for 4-5 hours or on High for 2-3 hours. 4) 30 minutes before serving, stir in the cornstarch slurry and cover. 5) When thickened, serve.Nutrition
Calories: 329kcal
