Instant Pot Orange Chicken
This Instant Pot Orange Chicken is sticky, tangy, and better than takeout. Ready in just 30 minutes with bold flavors from ginger, garlic, and a citrus-soy glaze.
Equipment
- 1 Instant Pot
Ingredients
Main ingredients
- 2 lbs chicken breast or thighs cut into 1-2 inch pieces
- 2 tablespoons vegetable oil
- 1 cup orange juice no sugar added
- 1 tablespoon ginger grated
- 6 cloves garlic minced
- 1 tablespoon rice wine vinegar or dry white wine
- ½ cup tomato sauce optional
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup lite soy sauce
- 1 tablespoon Sriracha
- zest from 1 orange
- 2 tablespoons cornstarch mixed with 2 tablespoons orange juice
- 4 green onions sliced
- extra orange zest for garnish
Instructions
Instructions
- Set your Instant Pot to 'Sauté' mode. Add vegetable oil, then toss in minced garlic and grated ginger. Sauté for about 1 minute.
- Add chicken pieces and cook for 3-4 minutes until lightly browned.
- Whisk together orange juice, rice wine vinegar, tomato sauce (if using), sugars, and soy sauce in a bowl.
- Pour sauce into the pot with chicken. Stir to coat well.
- Cancel 'Sauté' mode. Close lid, set valve to sealing, and cook on high pressure for 5 minutes.
- Let pressure naturally release for 10 minutes, then quick release the rest.
- If sauce is thin, select 'Sauté' and simmer 5-7 minutes until thickened.
- Serve hot over rice. Garnish with sliced green onions and extra orange zest.
Notes
Use pre-minced ginger and garlic to save time. You can also prep extra sauce and freeze it in cubes for quick weeknight meals.