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Instant Pot Orange Chicken

Instant Pot Orange Chicken

This Instant Pot orange chicken is bursting with bright citrus flavor! Fresh orange juice and savory soy sauce serve as the base for this better-than-takeout recipe. Simply throw everything in the Instant Pot and 10 minutes later you'll have a delicious meal the whole family will love!
Course Main Course
Cuisine Asian
Keyword easy recipe, pressure cooker, takeout
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 452kcal
Cost $10


  • Instant Pot


  • 2 pounds chicken breast
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ cup orange juice from one large orange
  • 1 tablespoon orange zest
  • 5 cloves garlic minced
  • ¼ cup soy sauce see Notes
  • ½ cup brown sugar see Notes
  • ¼ cup lemon juice
  • 1 teaspoon fresh grated ginger optional
  • 3 tablespoons cornstarch see Notes
  • 3 tablespoons water
  • ¼ cup green onions sliced
  • cooked white rice for serving, optional


  • Cut chicken breasts into bite-sized pieces. Turn Instant Pot onto sauté setting. When Instant Pot reads "HOT", add in olive oil, chicken, and salt. Cook for 2 minutes.
    Instant Pot Orange Chicken Process Photo 1
  • In a bowl, mix together the orange juice, orange zest, garlic, soy sauce, brown sugar, lemon juice, and ginger. Add to Instant Pot with chicken. Secure Instant Pot lid. Set to manual pressure cook for 5 minutes. Manually release steam before removing lid.
  • In a small bowl, whisk together cornstarch and water until cornstarch has completely dissolved. Set Instant Pot back to sauté and add in the cornstarch slurry.
  • Stir everything for a couple minutes until sauce has thickened. Turn off Instant Pot and garnish chicken with sliced green onions. Enjoy on its own or serve on a bed of rice.


  • Make it Paleo: Use coconut aminos instead of soy sauce, coconut sugar instead of brown sugar, and arrowroot starch instead of corn starch.
  • Make it Refined-Sugar-Free: Use maple syrup or honey instead of brown sugar.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Nutritional information does not include rice. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.
Recipe was made in a 6-quart Instant Pot.


Serving: 1serving | Calories: 452kcal | Carbohydrates: 40g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1229mg | Potassium: 1022mg | Fiber: 1g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 29mg | Calcium: 56mg | Iron: 2mg | Net Carbs: 39g