Instant Pot Orange Chicken: Craving that tangy, sweet, and savory flavor explosion of your favorite Chinese takeout, but without the guilt and the wait? Look no further! I’m thrilled to share this incredibly easy and delicious recipe that brings the magic of orange chicken right to your kitchen, ready in a fraction of the time thanks to the Instant Pot.
Orange chicken, a staple of American Chinese cuisine, has a surprisingly short history. It emerged in the late 20th century, evolving from General Tso’s chicken to cater to American palates with its sweeter, citrus-forward profile. While not authentically Chinese, it has become a beloved comfort food, enjoyed by millions for its irresistible combination of crispy chicken and a vibrant, sticky sauce.
What makes this Instant Pot Orange Chicken so special? It’s the perfect balance of flavors the bright, zesty orange sauce clinging to tender, juicy chicken pieces. The Instant Pot makes it incredibly convenient, allowing you to achieve that “slow-cooked” tenderness in a fraction of the time. Plus, you can control the ingredients, making it a healthier and more budget-friendly alternative to takeout. Get ready to experience the ultimate weeknight dinner win!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Orange Sauce:
- 1 cup orange juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon orange zest
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch
- 2 tablespoons water
- For Serving:
- Cooked white rice, for serving
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Preparing the Chicken:
- In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss well to ensure the chicken is evenly coated. This cornstarch coating is key to getting that slightly crispy texture we all love, even in the Instant Pot!
- Turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the pot. Once the oil is hot, add the chicken in batches, being careful not to overcrowd the pot. Overcrowding will steam the chicken instead of searing it.
- Sauté the chicken for about 3-4 minutes per batch, until lightly browned on all sides. You don’t need to cook it all the way through at this point; we just want to get some color on it. Remove the browned chicken from the Instant Pot and set aside.
Making the Orange Sauce:
- In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, orange zest, minced ginger, and minced garlic. If you’re using red pepper flakes, add them now. This is where the magic happens all those flavors combining to create that classic orange chicken taste!
- In a separate small bowl, whisk together the cornstarch and water to create a slurry. This will be used to thicken the sauce later. Make sure there are no lumps in the slurry.
Pressure Cooking:
- Pour the orange sauce mixture into the Instant Pot, scraping up any browned bits from the bottom of the pot. This is important because those browned bits add a ton of flavor to the sauce!
- Add the sautéed chicken back into the Instant Pot, making sure the chicken is mostly submerged in the sauce.
- Close the Instant Pot lid and seal the valve. Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes on high pressure.
- Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure. Be careful when releasing the pressure, as steam will escape.
Thickening the Sauce:
- Carefully open the Instant Pot lid. Select the “Sauté” function again.
- Gently stir the cornstarch slurry into the sauce. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency. The sauce should be glossy and coat the back of a spoon. If the sauce is too thick, add a little water to thin it out. If it’s not thick enough, cook it for a bit longer.
- Turn off the “Sauté” function.
Serving:
- Serve the Instant Pot Orange Chicken hot over cooked white rice.
- Garnish with sesame seeds and chopped green onions.
- Enjoy! This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Tips and Variations:
- Chicken Options: While I prefer using chicken thighs for their tenderness and flavor, you can also use chicken breasts. If using chicken breasts, be careful not to overcook them, as they can become dry. Reduce the cooking time by 1-2 minutes if using chicken breasts.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether. You can also add a dash of sriracha for extra heat.
- Vegetable Additions: Feel free to add vegetables to the Instant Pot along with the chicken. Broccoli florets, bell peppers, or snap peas would all be great additions. Add them during the last minute or two of the sautéing process to prevent them from becoming too mushy.
- Sweetness Adjustment: If you prefer a less sweet sauce, reduce the amount of brown sugar. You can also use honey or maple syrup as a substitute for brown sugar.
- Gluten-Free Option: To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
- Rice Options: While white rice is the classic pairing for orange chicken, you can also serve it with brown rice, quinoa, or even noodles.
- Crispier Chicken: If you want even crispier chicken, you can broil it in the oven for a few minutes after it’s cooked in the Instant Pot. Just be sure to watch it carefully to prevent it from burning. Spread the cooked chicken on a baking sheet and broil for 2-3 minutes, or until the edges are crispy.
- Storage: Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The sauce may thicken upon refrigeration, so you may need to add a little water when reheating.
- Freezing: You can also freeze orange chicken for longer storage. Allow the chicken to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Why I Love This Recipe:
This Instant Pot Orange Chicken recipe is a game-changer! It’s so much faster and easier than making it on the stovetop, and the results are just as delicious. The Instant Pot locks in all the flavors, creating a tender and flavorful chicken dish with a perfectly balanced sweet and tangy sauce. Plus, it’s a great way to use up those chicken thighs that are often overlooked. I love that I can have a restaurant-quality meal on the table in under 30 minutes, with minimal effort. It’s perfect for busy weeknights when I don’t have a lot of time to cook. And the best part is, my family loves it! They always ask for seconds, and there are never any leftovers. This recipe is definitely a keeper!
Troubleshooting:
- Sauce Too Thin: If your sauce is not thickening enough, make sure you are using enough cornstarch. You can also try cooking the sauce for a longer period of time on the “Sauté” function. If it’s still not thickening, you can add a little more cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water).
- Sauce Too Thick: If your sauce becomes too thick, add a little water or orange juice to thin it out. Stir well until the sauce reaches your desired consistency.
- Chicken Overcooked: If your chicken is dry or overcooked, it’s likely that you cooked it for too long. Be sure to follow the cooking time in the recipe and avoid overcooking the chicken. Using chicken thighs instead of chicken breasts can also help prevent the chicken from becoming dry.
- Chicken Not Cooked Through: If your chicken is not cooked through, make sure you are using the correct pressure cooking time. You can also check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C). If the chicken is not cooked through, you can cook it for a few more minutes on the “Sauté” function.
- Burn Notice: If you get a “Burn” notice on your Instant Pot, it means that the food is sticking to the bottom of the pot and burning. This can happen if there is not enough liquid in the pot or if the food is too thick. To prevent this, make sure you are using enough liquid and that you are scraping up any browned bits from the bottom of the pot before pressure cooking. You can also try adding a layer of oil or broth to the bottom of the pot before adding the food.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Make it healthier: Use chicken breast instead of thighs for a leaner option.
- Add some veggies: Toss in some chopped bell peppers, snap peas, or carrots during the last few minutes of cooking.
- Go gluten-free: Use tamari instead of soy sauce.
- Sweeten it naturally: Substitute honey or maple syrup for the brown sugar.
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orange juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon orange zest
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked white rice, for serving
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
- Prepare the Chicken: In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss well to coat.
- Sauté Chicken: Turn on your Instant Pot and select the “Sauté” function. Add the olive oil. Once hot, add the chicken in batches, being careful not to overcrowd the pot. Sauté for 3-4 minutes per batch, until lightly browned on all sides. Remove and set aside.
- Make the Orange Sauce: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, orange zest, minced ginger, and minced garlic. Add red pepper flakes if using.
- Prepare Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and water until smooth.
- Pressure Cook: Pour the orange sauce mixture into the Instant Pot, scraping up any browned bits. Add the sautéed chicken back into the Instant Pot, making sure the chicken is mostly submerged in the sauce.
- Cook: Close the Instant Pot lid and seal the valve. Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes on high pressure.
- Release Pressure: Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
- Thicken the Sauce: Carefully open the Instant Pot lid. Select the “Sauté” function again. Gently stir the cornstarch slurry into the sauce. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency. Turn off the “Sauté” function.
- Serve: Serve the Instant Pot Orange Chicken hot over cooked white rice. Garnish with sesame seeds and chopped green onions.
- For crispier chicken, broil it in the oven for a few minutes after it’s cooked in the Instant Pot.
- Adjust the amount of red pepper flakes to your liking.
- Feel free to add vegetables to the Instant Pot along with the chicken. Broccoli florets, bell peppers, or snap peas would all be great additions.
- To make this dish gluten-free, use tamari instead of soy sauce.
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- You can also freeze orange chicken for longer storage. Allow the chicken to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.
Conclusion:
So, there you have it! This Instant Pot Orange Chicken recipe is truly a game-changer. I know, I know, everyone says that about their recipes, but trust me on this one. The combination of tender, juicy chicken and that bright, tangy, perfectly sweet orange sauce is simply irresistible. Its a weeknight dinner miracle, delivering restaurant-quality flavor in a fraction of the time and with minimal effort. What’s not to love?
But why is this a must-try? Well, beyond the incredible flavor, its the sheer convenience. Forget slaving over a hot stove for hours. The Instant Pot does all the heavy lifting, locking in moisture and creating that melt-in-your-mouth texture that’s hard to achieve any other way. Plus, cleanup is a breeze! One pot, one delicious meal, one happy cook (that’s you!). And let’s be honest, who can resist the allure of a quick, easy, and utterly satisfying dinner after a long day?
Now, let’s talk serving suggestions. My personal favorite is to serve this Instant Pot Orange Chicken over a bed of fluffy white rice, garnished with a sprinkle of sesame seeds and some thinly sliced green onions. The rice soaks up all that glorious sauce, creating the perfect bite every time. But don’t feel limited! You could also serve it with brown rice, quinoa, or even cauliflower rice for a lower-carb option. Steamed broccoli, stir-fried vegetables, or a simple side salad would also complement the dish beautifully.
And for those of you who like to experiment in the kitchen, here are a few variations to try:
The possibilities are endless! Feel free to adjust the recipe to your liking and create your own signature version of this classic dish. I truly believe that cooking should be fun and creative, so don’t be afraid to experiment and make it your own.
So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get cooking! I promise you won’t be disappointed. This recipe is a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a special occasion. And most importantly, it’s a delicious and satisfying meal that you can feel good about making.
I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much you enjoyed it. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking!
Instant Pot Orange Chicken: Easy Recipe & Quick Cooking Guide
Quick and easy Instant Pot Orange Chicken with tender chicken thighs in a sweet and tangy orange sauce. Perfect for a weeknight dinner!
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