If you love the vibrant, tangy, and irresistibly sweet flavors of classic takeout, this Instant Pot Orange Chicken Recipe is about to become your new best friend in the kitchen. Imagine tender chicken pieces bathed in a glossy, citrusy sauce that perfectly balances sweetness with a touch of spice, all whipped up in under 30 minutes thanks to your trusty Instant Pot. This recipe transforms a beloved favorite into a quick, fuss-free meal that will have everyone asking for seconds. Whether you’re a weeknight warrior or simply craving something comforting and bright, this Instant Pot Orange Chicken Recipe hits all the right notes with ease and flavor.
Ingredients You’ll Need
Each ingredient in this Instant Pot Orange Chicken Recipe plays a crucial role, combining to create layers of taste, texture, and color you’ll adore. From the zingy freshness of orange zest to the rich depth of toasted sesame oil, these simple pantry staples work beautifully together, making this dish both approachable and extraordinary.
- 1 lb. boneless skinless chicken thighs (or breasts, cut into 1-inch cubes): Dark meat stays juicy and tender, but breasts work well for a leaner option.
- ⅓ cup all-purpose flour (or gluten-free 1-to-1 blend): Helps create a light coating that thickens and adds texture to the sauce.
- ½ tsp. salt (to taste): Balances and enhances all the flavors in the dish.
- ¼ tsp. black pepper: Adds a gentle warmth and depth to the savory profile.
- 2 Tbsp. oil (olive or avocado): The cooking base to sear chicken, locking in juiciness.
- 1 Tbsp. toasted sesame oil: Brings a rich, nutty aroma that’s unmistakably delicious in Asian-inspired dishes.
- 2 cloves garlic (finely minced): Infuses a punch of savory fragrance.
- ½ tsp. ginger paste (or fresh, finely minced): Offers a bright, spicy note that livens up the sauce.
- ¾ cup orange juice (freshly squeezed): The star ingredient delivering fresh citrus flavor and natural sweetness.
- 1 Tbsp. orange zest: Concentrated citrus oils that elevate the tangy aroma and taste.
- 3 Tbsp. soy sauce or Tamari (Tamari or coconut liquid aminos): Adds umami and saltiness, essential for that savory balance.
- 2 Tbsp. packed brown sugar (or coconut sugar): Provides just the right amount of sweetness and caramel notes.
- 1-2 tsp. chili garlic paste (depending on desired spice level): Gives the sauce a subtle kick and depth of flavor.
- Sesame seeds (toasted, optional): For an extra crunch and pretty garnish.
- Green onions (optional): Scattered on top for color and fresh taste.
- Basmati rice or cauliflower rice (for serving): The perfect base to soak up that luscious sauce.
How to Make Instant Pot Orange Chicken Recipe
Step 1: Prepare the Chicken
Start by tossing your chicken cubes in a mixture of flour, salt, and pepper. This simple coating does wonders to create that slightly crispy texture once cooked. It also helps thicken up the sauce later, so don’t skip this step. Make sure every piece gets a nice, even coating before moving on.
Step 2: Make the Sauce
The magic of the Instant Pot Orange Chicken Recipe lies in the sauce. Whisk together fresh orange juice, vibrant orange zest, soy sauce, brown sugar, and chili garlic paste. This combination captures the perfect sweet, tangy, and slightly spicy flavors that give this dish its addictive charm. Pour it over the chicken and gently lift any bits stuck to the bottom to prevent burning.
Step 3: Sauté Aromatics and Chicken
Turn your Instant Pot to the ‘Sauté’ function and heat your oils. The toasted sesame oil adds a deep, nutty layer that makes this version truly special. Quickly sauté garlic and ginger until fragrant—this will make your kitchen smell incredible. Then add the floured chicken cubes, searing them lightly to lock in moisture and build flavor. Don’t forget to scrape the pot’s bottom well to avoid the dreaded burn notice and to pick up those flavorful bits!
Step 4: Pressure Cook
Seal the Instant Pot with the lid and set the valve to closed. Pressure cook on high for 5 minutes, which is just enough time for the chicken to become tender without losing its luscious texture. Once done, allow a natural pressure release for 10 minutes. This extra step ensures the chicken finishes cooking gently, soaking up all those delicious sauce flavors.
Step 5: Serve and Enjoy
After releasing the remaining pressure and opening the pot, your Instant Pot Orange Chicken Recipe is ready to dazzle. Serve the glossy chicken over a bed of fluffy basmati rice or cauliflower rice to keep it light. Sprinkle toasted sesame seeds and chopped green onions on top for an irresistible finish. Dig in and savor every bite!
How to Serve Instant Pot Orange Chicken Recipe
Garnishes
Simple garnishes elevate the dish from lovely to stunning. Freshly chopped green onions add a burst of color and freshness, while toasted sesame seeds bring slight crunch and subtle nuttiness. Both create a delightful contrast to the tender chicken drenched in sauce.
Side Dishes
This dish pairs beautifully with plain basmati rice, which helps absorb all the delicious sauce, but for a lighter option, cauliflower rice works wonderfully too. You could also serve it alongside steamed broccoli or snap peas to add freshness and crunch, balancing the rich flavors perfectly.
Creative Ways to Present
Want to surprise your guests? Serve the Instant Pot Orange Chicken Recipe in crispy lettuce cups for a fun, hand-held experience. You can also pile it over fried rice or use it as a filling for bao buns or wraps, transforming this classic into a playful fusion meal that everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Instant Pot Orange Chicken Recipe to an airtight container and keep it in the refrigerator for up to 3 days. The chicken retains its tenderness and the sauce maintains its vibrant flavor, making it an ideal next-day meal.
Freezing
If you’d like to save this deliciousness for longer, freezing works beautifully. Store the chicken and sauce together in a freezer-safe container for up to 2 months. Just thaw overnight in the refrigerator before reheating to enjoy that fresh-made taste all over again.
Reheating
Reheat leftovers gently on the stove over medium-low heat or in the microwave in short bursts to prevent drying out. Adding a splash of water or extra orange juice can help loosen the sauce if it thickens too much. This little trick brings back the dish’s fresh, saucy goodness.
FAQs
Can I use chicken breasts instead of thighs in this Instant Pot Orange Chicken Recipe?
Absolutely! Chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook, as breasts tend to dry out faster. The cooking time in the Instant Pot remains the same because the cubes are small, but natural pressure release helps retain juiciness.
Is this recipe gluten-free?
It can be! Simply swap the all-purpose flour for a gluten-free 1-to-1 baking blend, and choose Tamari or coconut aminos instead of soy sauce. These small substitutions keep the recipe accessible without compromising flavor or texture.
How spicy is the chili garlic paste in this recipe?
The heat level depends on your taste and the amount you add—1 teaspoon offers a gentle kick, while 2 teaspoons bring more noticeable spice. It’s easy to adjust, so start mild and add more if you like things hotter!
Can I make this Instant Pot Orange Chicken Recipe using frozen chicken?
Yes, you can use frozen chicken cubes, but the cooking time in the Instant Pot will need to increase by a few minutes to ensure the chicken cooks evenly and thoroughly. Just be sure not to thaw it beforehand to maintain safety and convenience.
What’s the best type of rice to serve with orange chicken?
Basmati rice works beautifully due to its fluffy texture and nutty aroma, which complements the dish perfectly. Jasmine rice or even sticky rice are great alternatives too. For a lighter option, cauliflower rice keeps things low-carb while still soaking up the delicious sauce.
Final Thoughts
This Instant Pot Orange Chicken Recipe is one of those gems that makes weeknight dinners feel special without demanding tons of time or effort. Its bright flavors, tender chicken, and addictive sauce come together in a way that feels like a warm hug on a plate. I can’t wait for you to try it and make it a regular favorite in your home too!
Print
Instant Pot Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian-American
- Diet: Gluten Free
Description
This Instant Pot Orange Chicken recipe offers a quick and flavorful twist on a classic takeout favorite. Tender chicken cubes are coated and sautéed before being pressure cooked in a tangy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh garlic, ginger, and sesame, this dish is ready in just 30 minutes and makes a delicious meal served over rice or cauliflower rice.
Ingredients
Chicken and Coating
- 1 lb. boneless skinless chicken thighs or breasts, cut into 1-inch cubes
- ⅓ cup all-purpose flour or gluten-free 1-to-1 blend
- ½ tsp. salt (or to taste)
- ¼ tsp. black pepper
Cooking Oils and Aromatics
- 2 Tbsp. oil (olive or avocado oil)
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic, finely minced
- ½ tsp. ginger paste or fresh ginger, finely minced
Orange Sauce
- ¾ cup freshly squeezed orange juice
- 1 Tbsp. orange zest
- 3 Tbsp. soy sauce or Tamari
- 2 Tbsp. packed brown sugar or coconut sugar
- 1–2 tsp. chili garlic paste (adjust to preferred spice level)
To Serve (Optional)
- Toasted sesame seeds
- Chopped green onions
- Basmati rice or cauliflower rice
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken cubes with the flour, salt, and black pepper. Toss well to coat the chicken evenly with the flour mixture.
- Make the Sauce: In a medium bowl, whisk together freshly squeezed orange juice, orange zest, soy sauce, brown sugar, and chili garlic paste until fully combined. Set the sauce aside.
- Add Everything to the Instant Pot: Turn the Instant Pot to the Sauté function and add the olive or avocado oil along with the toasted sesame oil. Sauté the minced garlic and ginger for 1-2 minutes until fragrant. Next, add the coated chicken cubes and sauté for another 2-3 minutes to lightly brown the chicken. Be sure to scrape the bottom of the pot thoroughly to prevent any stuck bits that can cause a burn error.
- Pressure Cook: Pour the prepared orange sauce over the chicken in the Instant Pot, mixing gently to combine. Place the lid on the Instant Pot and seal the pressure valve. Set the Instant Pot to Manual/Pressure Cook at High Pressure for 5 minutes. After the cooking cycle ends, allow a 10-minute natural pressure release before opening the valve to release any remaining pressure.
- Serve the Chicken: Remove the lid and give the chicken a gentle stir. Serve immediately over cooked basmati rice or cauliflower rice. Garnish with toasted sesame seeds and chopped green onions if desired. Enjoy your homemade Instant Pot Orange Chicken!
Notes
- For extra crispy chicken, you can lightly fry the coated chicken pieces before adding to the Instant Pot, but this will add extra cooking time.
- Adjust the chili garlic paste quantity depending on your preferred spice level, starting with 1 teaspoon if sensitive to heat.
- If using chicken breasts, be careful not to overcook as they cook faster than thighs in the Instant Pot.
- Ensure to scrape the bottom of the Instant Pot thoroughly after sautéing to avoid burn errors during pressure cooking.
- This recipe can be made gluten-free by using a gluten-free flour blend and tamari instead of soy sauce.
