Instant Pot Orange Chicken
This quick and easy Instant Pot orange chicken recipe is perfect for simple weeknight dinners. A delicious Chinese take away recipe made with chicken thighs and a sticky orange sauce, and served with rice.
Prep Time5 minutes mins
Cook Time8 minutes mins
Time to Pressure10 minutes mins
Total Time23 minutes mins
Course: Dinner
Cuisine: American
Keyword: chicken thighs, easy, healthy, instant pot, orange chicken, pressure cooker, takeaway
Servings: 4
Calories: 366kcal
- 2 pound chicken thighs
- ½ cup orange juice
- 2 tablespoon soy sauce
- 2 teaspoon sriracha
- 3 tablespoons honey
- 1 ½ teaspoon rice vinegar
- 2 tablespoon orange zest (from 1-2 oranges)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 garlic cloves
- 1 tablespoon grated ginger
- 1 teaspoon vegetable oil
Cornstarch slurry
- 2 tablespoon cornstarch (UK: cornflour)
- 2 tablespoon orange juice
Grate or finely dice the garlic cloves.
Dice the chicken thighs in bite sized pieces. Remove any excess fat.
Heat up the vegetable oil in the Instant Pot on the SAUTE setting. Saute the diced chicken thighs for a few minutes, until they are cooked on the surface.
Add orange juice, ginger and garlic to the Instant Pot. Use a spoon or spatula to scrape the bottom of the pot to deglaze it and prevent anything from being stuck.
Add soy sauce, sriracha, honey, rice vinegar, orange zest, salt and pepper to the Instant Pot, and stir.
Turn off the Instant Pot, then cover with the lid. Turn the valve to sealing. Turn the pressure cooker back on, and cook on MANUAL or PRESSURE COOK setting on high pressure for 4 minutes. The pot will take a few minutes to build pressure before it starts counting down.
Perform a quick release of pressure according to the manufacturer's instructions. Remove the lid from the pot.
Combine cornstarch and orange juice in a small bowl, and stir to remove any lumps. Pour this into the Instant Pot, and turn on the SAUTE setting. Stir continuously for about a minute, or until the sauce has thickened.
Turn off the Instant Pot, and serve.
- This recipe has only been tested in a 6 qt Instant Pot.
- Store leftovers in a refrigerator for up to 4 days.
Calories: 366kcal | Carbohydrates: 23g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1050mg | Potassium: 690mg | Fiber: 1g | Sugar: 16g | Vitamin A: 151IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 2mg