Tuesday, July 2, 2019

Instant Pot Orange Chicken with a sweet and sticky orange sauce and fluffy rice. This orange chicken recipe is easy to make and everything cooks at once in your Instant Pot - even 
For the Orange Chicken:
  • zest of 1 orange
  • 1/2 cup orange juice from 1 large orange
  • 1/4 cup brown sugar or honey or pure maple syrup
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 pinch red pepper flakes optional
  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts or thighs or tenders

For the Rice:
  • 1 cup long grain white rice such as jasmine or basmati rinsed and drained (see note)
  • 1 cup water
  • For the Cornstarch Slurry:
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Optional for Serving:
  • 3 green onions sliced
  • sesame seeds


  1. In a medium bowl, whisk together the orange zest, orange juice, brown sugar, soy sauce, apple cider vinegar, garlic, ginger and red pepper flakes (if using).
  2. Cut the chicken into 1-inch pieces.
  3. Pour the 1 tablespoon olive oil into the Instant Pot and turn on saute mode. Once the pot is hot, add the chicken and brown it for 4-5 minutes. The chicken will not brown too much in the Instant Pot, but this step adds flavor. Press Cancel to turn off the Instant Pot.
  4. Pour the orange sauce into the Instant Pot with the chicken. Stir and scrape up any bits that may be stuck to the bottom of the pot.
  5. For pot in pot cooking with rice, place a 2.5-inch tall trivet in the Instant Pot, over the chicken and sauce. Combine the rice and 1 cup water in a 7-inch oven-safe bowl and place it on top of the trivet. (Cook the rice separately according to package instructions if you do not have an oven safe pot that fits inside your instant pot.)
  6. Close the Instant Pot lid and turn the steam release valve to the sealing position.
  7. Use the Manual/Pressure Cook function and set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin counting down.
  8. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position. Press Cancel to turn off the Instant Pot warm setting.
  9. When the pin drops down, open the Instant Pot lid. If cooking rice pot in pot, use oven mitts to carefully remove the bowl with the rice and set aside. Remove the trivet.
  10. In a small bowl, stir together the 1 tablespoon cornstarch and 1 tablespoon water. Pour this cornstarch slurry into the Instant Pot and turn on saute mode. Stir until the sauce thickens. This should only take a minute or two. As soon as the sauce has thickened press Cancel to turn off the Instant Pot and then remove the inner pot from the base to stop the cooking process.
  11. Serve the chicken and sauce over the rice, with chopped green onions and sesame seeds as garnish, if desired.
Source: kristineskitchenblog. com

If you do not want to cook rice in the pot with the chicken, skip the ingredients and steps for the rice.
Do not substitute brown rice or any other kind of rice. Be sure to use long grain white rice because the cooking time will be different for other types of rice.
See notes in the post above about which trivet and oven-safe bowl I use and recommend.

Serving: 1/4 recipe | Calories: 485kcal | Carbohydrates: 58g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 741mg | Potassium: 816mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4.1% | Vitamin C: 23.9% | Calcium: 4.8% | Iron: 9%
Nutrition information is an estimate.
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