Orange Chicken Instant Pot Recipe Simply Delicious
Oh, you know those nights, right? The ones where you’re staring into the fridge, the kids are buzzing around your feet like little bees, and the thought of making anything complicated feels like climbing Mount Everest in flip-flops. Yeah, I’ve been there. More times than I care to admit! But lately, my absolute go-to for those hectic evenings has been this incredible Instant Pot Orange Chicken: What are some good recipes for this instant pot chicken?. It’s one of those recipes that sounds fancy, but honestly, it’s ridiculously simple and tastes *so* much better than anything you’d get delivered. Forget the takeout menus, friends. This is the real deal, and it’s about to become your new weeknight hero.
What is Instant Pot Orange Chicken?
So, what exactly *is* instant pot orange chicken? Think of it as your favorite sweet and tangy orange chicken, but transformed into a speedy, almost magical creation thanks to the wonders of the Instant Pot. It’s essentially tender pieces of chicken coated in a sticky, vibrant orange glaze that hits all the right notes – a little sweet, a little savory, and with that unmistakable citrusy punch. The Instant Pot does all the heavy lifting, cooking the chicken to perfection in a fraction of the time it would take on the stovetop or in the oven. It’s less about deep-frying and more about creating this wonderfully cohesive, flavorful dish that’s incredibly satisfying. It’s comfort food that feels a little bit special, and the best part? Minimal fuss, maximum flavor. It’s the kind of meal that makes everyone happy, from the pickiest eaters to the most discerning foodies at your table.
Why you’ll love this recipe?
Why is there so many reasons for this.instant pot orange chicken has earned a permanent spot in my recipe rotation, and I have a feeling you’ll feel the same way! First off, the flavor. It’s just phenomenal. The glaze is this perfect balance of sweet from the orange juice and a touch of honey or maple syrup, with a savory depth from soy sauce and a little zing from rice vinegar and ginger. It coats the chicken beautifully, and every bite is a burst of deliciousness. Then there’s the simplicity. Seriously, the Instant Pot does 90% of the work for you. You just toss everything in, set it, and walk away. No constant stirring, no splattering oil, just pure, unadulterated ease. It’s also surprisingly budget-friendly! Most of the ingredients are pantry staples, and chicken thighs are usually a great value. Plus, making it at home saves a ton compared to ordering out. And the versatility? Oh, it’s a chameleon! Serve it over fluffy rice, with some steamed broccoli for a complete meal, or even toss it into a wrap for a quick lunch. What I love most about this is that it feels like a treat, but it’s so easy to make even on the busiest evenings. It’s the kind of recipe that makes you feel like a kitchen rockstar without actually having to spend hours in the kitchen.
How to Make Instant Pot Orange Chicken
Quick Overview
This recipe is wonderfully straightforward. We’ll quickly sauté some aromatics for extra flavor, then add the chicken and our simple orange sauce ingredients to the Instant Pot. A few minutes of pressure cooking, a quick thicken of the sauce, and voilà! You’ve got tender, flavorful chicken bathed in a luscious orange glaze. It’s designed to be quick, requiring minimal hands-on time, making it perfect for those evenings when dinner needs to happen *now*.
Ingredients
For the Main Batter:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I really prefer thighs here because they stay incredibly tender and juicy, even under pressure. Thighs are your best friend for Instant Pot cooking! If you *must* use chicken breast, be extra careful not to overcook them.
For the Filling:
1 cup fresh orange juice (from about 2-3 oranges – I always squeeze my own for the best flavor, it makes a big difference!)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup (adjust to your sweetness preference)
1 tablespoon cornstarch (or arrowroot starch for paleo/gluten-free)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger in a pinch)
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If your Instant Pot has a “Sauté” function, turn it on to medium-high heat. If not, you can do this step in a separate skillet. Add a tablespoon of neutral oil (like avocado or canola) to the pot and let it get hot. While it heats up, make sure your chicken is cut into uniform 1-inch pieces so it cooks evenly.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the cornstarch (or arrowroot starch) with about 2 tablespoons of the orange juice. This little slurry is key to thickening our sauce later, so make sure it’s nice and smooth with no lumps.
Step 3: Mix Wet Ingredients
In a separate medium bowl, combine the rest of the fresh orange juice, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and optional red pepper flakes. Give it a good whisk until everything is well incorporated. This is where all that amazing flavor starts to come together!
Step 4: Combine
Once the oil in your Instant Pot is shimmering, add the chicken pieces. Sear them for about 2-3 minutes per side, just until lightly browned. This step adds an extra layer of flavor. Don’t overcrowd the pot; you might need to do this in batches. Once browned, carefully pour the orange sauce mixture over the chicken in the Instant Pot. Make sure the chicken is mostly submerged.
Step 5: Prepare Filling
This step is actually handled within the Instant Pot itself! The “filling” is essentially the sauce we just made, which will cook down and thicken beautifully with the chicken.
Step 6: Layer & Swirl
There’s no traditional layering or swirling needed for this Instant Pot version! The beauty is that everything cooks together and melds perfectly. Just ensure the sauce is distributed evenly around the chicken.
Step 7: Bake
Cancel the “Sauté” function. Secure the lid on your Instant Pot and make sure the vent is sealed. Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes on high pressure. Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the vent to release any remaining steam.
Step 8: Cool & Glaze
Once the pressure has fully released and it’s safe to open the lid, carefully remove the lid. The chicken should be tender and cooked through. Now, you’ll want to thicken the sauce. Press the “Sauté” button again. Whisk the cornstarch slurry you prepared earlier and slowly pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be glossy and coat the back of a spoon beautifully.
Step 9: Slice & Serve
Serve your gorgeous instant pot orange chicken immediately! It’s best piping hot. Spoon it generously over fluffy white or brown rice. For an extra touch, garnish with toasted sesame seeds and thinly sliced green onions. The aroma alone will have everyone rushing to the table.
What to Serve It With
Oh, the possibilities are endless with this fantastic instant pot orange chicken! For breakfast? Well, it’s a little unconventional, but if you have any leftovers and are feeling adventurous, a small portion tossed with some scrambled eggs can be surprisingly delightful, kind of like a savory breakfast hash with a citrusy twist. For brunch, it shines served alongside fluffy jasmine rice and a vibrant side of steamed or stir-fried bok choy or snap peas. A little dollop of plain Greek yogurt or sour cream can also offer a nice cooling contrast. As a dessert? Absolutely not, but it makes an incredible main course! For dessert *after* this meal, I’d opt for something light and refreshing like fresh fruit or a delicate panna cotta. For cozy snacks, if you happen to have any leftover chicken, it’s amazing stuffed into pita pockets or even used as a filling for potstickers (though that requires a bit more effort!). My family absolutely devours this over simple white rice, but adding some steamed broccoli or sugar snap peas is always a win for adding some color and crunch. We’ve even tried it with quinoa, and it’s lovely!
Top Tips for Perfecting Your Instant Pot Orange Chicken
I’ve made this instant pot orange chicken more times than I can count, and through all those delicious attempts, I’ve picked up a few tricks that really make a difference. First, Zucchini Prep: While this recipe doesn’t use zucchini, I often find myself wanting to add a veggie! If you decide to add some quick-cooking veggies like broccoli florets or snap peas, toss them in during the last 2-3 minutes of the pressure cooking time, or steam them separately. They’ll retain their crispness better that way. Mixing Advice: The key is to avoid overmixing once you add the cornstarch slurry. Gentle, consistent stirring is all you need. You’re looking for that perfect glossy, slightly thickened consistency that clings to the chicken. If it gets too thick, a splash of water or more orange juice will fix it right up. Swirl Customization: While there’s no real swirling in this Instant Pot version, if you were to adapt this to a stovetop or oven, a nice swirl of the glaze right at the end before serving adds a beautiful visual appeal. Ingredient Swaps: For the soy sauce, tamari is a fantastic gluten-free alternative. If you don’t have fresh ginger, 1/2 teaspoon of ground ginger will work in a pinch, but the fresh stuff truly has a brighter flavor. Baking Tips: Since this is an Instant Pot recipe, we’re not baking, but if you decide to adapt it, cooking on a baking sheet at around 400°F (200°C) for 15-20 minutes, tossing halfway, would be a good starting point. Glaze Variations: Feeling adventurous? Add a teaspoon of sesame oil for a nuttier aroma, or a tiny pinch of cinnamon for warmth. A little squeeze of lime juice at the very end can add a lovely brightness too!
Storing and Reheating Tips
This instant pot orange chicken is so good, you’ll want to make sure you can enjoy every last bit! Storing it properly is key to maintaining that amazing flavor and texture. Room Temperature: Honestly, I wouldn’t leave it out for more than an hour or two, especially if it’s warm. It’s best enjoyed fresh. Refrigerator Storage: Once cooled, transfer any leftovers to an airtight container. It will stay delicious in the fridge for up to 3 days. I usually stash mine in the same container I plan to reheat it in to save on dishes. Freezer Instructions: This freezes surprisingly well! Portion it into freezer-safe containers or bags. It should keep its quality for about 2-3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator. Glaze Timing Advice: The glaze will naturally thicken as it cools. When reheating, you might need to add a tablespoon or two of water or a little extra orange juice to loosen it up and bring it back to its saucy glory. For best results, reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Final Thoughts
I really hope you give this instant pot orange chicken a try. It’s one of those recipes that has truly changed my weeknight dinners for the better. It’s proof that you can have incredibly delicious, homemade meals without spending hours in the kitchen. It’s that perfect combination of sweet, tangy, and savory that just makes you happy. It’s approachable, forgiving, and always a crowd-pleaser. If you love this recipe, you might also enjoy my Instant Pot Honey Garlic Chicken or my quick and easy Lemon Herb Roasted Chicken. They’re all about making amazing meals accessible for busy home cooks. I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts, or share your own tips and variations. And if you snap a picture, tag me on social media – I’d love to see your culinary creations!
Instant Pot Orange Chicken
Ingredients
Method
- First, prepare orange chicken sauce by mixing together orange juice, soy sauce, honey, and sriracha. Set aside.
- Next, prepare chicken by thinly slicing into bite-sized pieces.
- Turn on your Instant Pot's saute feature and add 1.5 to 2 tablespoons of coconut oil.
- When the coconut oil is fragrant, add chicken breast and saute for 1.5 minutes on each side to lightly brown.
- Then, turn off the saute feature and pour in sauce to deglaze your pot. Use a wooden spoon to scrape all of the little bits off of the bottom of the pot and to toss the chicken in the sauce.
- Cover your Instant Pot, turn the valve to seal. Set your Instant Pot to manual > high > and set the timer to 4 minutes. It will take 10-15 minutes to build pressure before your Instant Pot starts counting down from 4 minutes.
- While your Instant Pot is heating up, prepare the green beans. Trim the ends off of your green beans and set aside.
- Once the timer goes off, quick release your Instant Pot. Open the lid and then immediately add the green beans on top of the chicken. DO NOT MIX WITH LIQUID. Lightly season green beans with salt and pepper.
- Put the lid back on and turn the valve to seal. Set your Instant Pot to manual > high > and set the timer to '0 minutes.' Again it will take some time for the pressure to build.
- Once the timer goes off, remove the lid and then remove everything from the Instant Pot, but the sauce. Place about 0.25 cup of the sauce into a small bowl and whisk in 2 teaspoons of cornstarch to create a slurry.
- Turn on the Instant Pot's saute feature and then whisk in the cornstarch slurry. Cook for around 3 minutes or until the sauce bubbles and thickens.
- Finally, add the chicken back into the Instant Pot and toss to coat.
- Serve orange chicken next to the green beans with fresh orange zest and your favorite grain.
