Instant Pot Orange Chicken Recipe – 30 Minutes
This Instant Pot Orange Chicken packs bold citrus flavor, tender chicken, and a perfect balance of sweetness and spice — all ready in just 30 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 lbs chicken breast or thighs cut into 1-2 inch pieces
- 2 tablespoons vegetable oil for sautéing
- 1 cup orange juice no sugar added
- 1 tablespoon grated ginger
- 6 cloves garlic minced
- 1 tablespoon rice wine vinegar or dry white wine
- 0.5 cup tomato sauce optional
- 0.25 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup lite soy sauce
- 1 tablespoon Sriracha
- 1 orange zest zest from 1 orange
- 2 tablespoons cornstarch for slurry
- 2 tablespoons orange juice for slurry
- 4 green onions sliced, for garnish
- extra orange zest for garnish
Instructions
Instructions
- Set the Instant Pot to 'Sauté' and add vegetable oil. Let it heat and then sear the chicken pieces for 5 minutes until lightly browned.
- Add the garlic and ginger and sauté for 1 minute until fragrant.
- Stir in the orange juice, rice wine vinegar (or white wine), tomato sauce (if using), sugars, soy sauce, and Sriracha.
- Close the lid, set to 'Sealing', and cook on 'Manual' high pressure for 7 minutes.
- Let the pressure release naturally for 5 minutes, followed by a quick release of the remaining pressure.
- Open the lid carefully, set to 'Sauté' again, and simmer the sauce for 5 to 10 minutes to thicken.
- Mix cornstarch with orange juice to make a slurry, then stir into sauce to thicken while simmering.
- Serve over rice or noodles and garnish with green onions and extra orange zest.
Notes
Store leftovers in an airtight container in fridge for up to 4 days or freeze for longer storage. Reheat gently on stovetop or using Instant Pot’s sauté function.