Instant Pot Orange Chicken

A white bowl filled with white rice, glazed orange chicken, wedges of oranges, and sliced green onions, on a table with glasses of water.

Instant Pot Orange Chicken

This takeout-inspired chicken dish comes together in practically no time thanks to the Instant Pot! Sweet and tangy and deliciously tender, just like you'd get at a restaurant.

Prep: 15

Cook: 10

Total: 25

Yield:4 servings

Equipment

6-quart Instant Pot or similar pressure cooker
Large wooden spoon
medium mixing bowl
2 whisks
small mixing bowl

Ingredients

For the Orange Glaze

½ cup freshly squeezed orange juice juice from approximately 1 large orange
1 tablespoon fresh orange zest
5 cloves garlic minced
¼ cup low-sodium soy sauce see Notes
½ packed cup light brown sugar see Notes
¼ cup freshly squeezed lemon juice juice from approximately 2 large lemons
1 teaspoon grated fresh ginger optional
3 tablespoons cornstarch see Notes
3 tablespoons water

For the Chicken

1 tablespoon neutral oil avocado oil, olive oil, etc.
2 pounds boneless, skinless chicken breasts approximately 3-4 chicken breasts, cut into bite-sized pieces
¼ teaspoon salt more or less to taste

Serving Suggestions (All Optional)

cooked white rice or fried rice
thinly sliced green onions
thin orange slices

Instructions

Add ½ cup freshly squeezed orange juice, 1 tablespoon fresh orange zest, 5 cloves garlic, ¼ cup low-sodium soy sauce, ½ packed cup light brown sugar, ¼ cup freshly squeezed lemon juice, and 1 teaspoon grated fresh ginger (if using) to medium mixing bowl. Whisk ingredients together until fully incorporated. Set aside.
Set Instant Pot to Sauté mode. Add 1 tablespoon neutral oil, distributing oil across bottom of Instant Pot insert. Heat oil until shimmering, then add 2 pounds boneless, skinless chicken breasts and sprinkle ¼ teaspoon salt over.
Stir to incorporate ingredients, then sauté chicken 2 minutes, stirring occasionally, until chicken is just opaque around edges.
Add orange glaze mixture to Instant Pot and stir to incorporate.
Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 5 minutes. Instant Pot will pressurize, then 5-minute cook time will begin.
Meanwhile, add 3 tablespoons cornstarch and 3 tablespoons water to small bowl. Whisk ingredients together vigorously until fully combined. Set aside.
When 5-minute cook time ends, carefully Quick Release pressure and remove Instant Pot lid. Use caution - any escaping steam will be very hot.
Set Instant Pot to Sauté mode. Pour cornstarch slurry into Instant Pot and stir to incorporate. Continue stirring 2 to 3 minutes or until sauce has thickened.
Once sauce has thickened, portion chicken and sauce into serving bowls with cooked white rice. Garnish each serving with thinly sliced green onions and thin orange slices if desired. Serve immediately.

Notes

Make it Paleo: Use coconut aminos instead of soy sauce, coconut sugar instead of brown sugar, and arrowroot starch instead of cornstarch.
Make it Refined-Sugar-Free: Use maple syrup or honey instead of brown sugar.

Nutrition

Recipe By:Cheryl Malik