If you love Asian style orange chicken, you will love Instant Pot Orange Chicken. Tender, tangy chicken tossed in a delicious sauce. It doesn’t get any better.
If you’ve been following my recipes you know that I love my Instant Pot and why not when it makes amazing recipes like Instant Pot Orange Chicken? This tastes as good, if not better than any carryout orange chicken.
If you haven’t jumped on the Instant Pot bandwagon yet, now is your chance. Follow the link below to see the model I use.
Recently someone asked me why I like my Instant Pot so much. I thought about it for a few minutes and came up with a list worth sharing:
- Meat comes out so tender that you can cut it with a fork.
- It’s very friendly to different flavors – just add a flavored liquid and it’s infused into the food (like the orange juice I used for this recipe.
- Cooking time is amazingly short – it’s the perfect weeknight “cooker”.
- Instant Pot hard boiled eggs literally peel themselves.
- It’s the best rice cooker I’ve ever owned – perfect rice every time.
- Clean up is a breeze.
If you like this Instant Pot recipe, you’ll love these:
Twelve Healthy Instant Pot Recipes Butter Chicken Mushroom Risotto
Instant Pot Orange Chicken
If you love Asian style orange chicken, you will love Instant Pot Orange Chicken. Tender, tangy chicken tossed in a delicious sauce. It doesn’t get any better.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the chicken
- 3 chicken breast cut into large pieces
- 2 TBS cornstarch
- 2 TBS extra virgin olive oil
- 1/3 cup orange juice
- 3 TBS soy sauce
- 1/4 cup brown sugar
For the sauce
- 1/3 cup orange juice (you can use fresh squeezed or bottled)
- 3 TBS soy sauce
- 1/4 cup brown sugar
- 2 TBS rice wine vinegar
- Zest from one orange
Instructions
- Place cut up chicken pieces in a ziptop bag.
- Add cornstarch and shake to coat the chicken.
- Mix together the orange juice, soy, and brown sugar.
- Place the olive oil into the Instant Pot and set on Saute.
- Let it heat for 2-3 minutes; add chicken pieces.
- Saute chicken for 2-3 minutes – turning to cook all sides.
- Add the orange juice mixture.
- Set Instant Pot to Manual for 15 minutes.
- When the cooking time is over, do a quick release to release the steam.
Sauce:
- In a stove top pan, add all ingredients.
- Bring it to a boil, reduce to a low simmer for about 10 minutes until it starts to thicken. (If you want it a thicker consistency, add two TBS cold water with 2 TBS cornstarch and add it to the mixture.)
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