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
Scale
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.
