How to Make Easy Instant Pot Orange Chicken - A Step-by-Step Guide

If you're on the hunt for a quick and delicious weeknight dinner, look no further than this Easy Instant Pot Orange Chicken recipe. With just a few simple ingredients and a trusty Instant Pot, you can whip up a flavorful and satisfying meal in no time at all. Forget takeout—this homemade version is healthier, more affordable, and just as tasty!

Orange chicken is a popular dish at Chinese restaurants, but making it at home can sometimes seem daunting. However, with the help of an Insta...

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Ingredients

  • 2 pounds boneless, skinless chicken thighs, or more to taste
  • ½ cup orange juice
  • ½ cup lemon juice
  • ¼ cup low-sodium soy sauce
  • ¼ cup diced green onions
  • 2 large oranges, zested
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup brown sugar, or more to taste
  • 6 tablespoons cornstarch
  • 6 tablespoons water

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8

  • Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
  • Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
  • Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Turn the Instant Pot back to the Saute function. Stir in brown sugar.
  • Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.
  • Nutrition

    352 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 70mg
    • Sodium: 542mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 33g
    • Protein: 20g
    • Vitamin C: 40mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 375mg