Instant Pot Orange Chicken

This Instant Pot Orange Chicken is so good, you may never order take out again.

Course Main Course

Cuisine Asian

Keyword Instant pot orange chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 276kcal

Heat Instant pot on Saute, add olive oil and heat
2 tablespoons olive oil
Add the chicken, and cook for about 2-3 minutes or until golden brown.
2 pounds chicken breast or thighs
In a small bowl combine the sauce ingredients and whisk to combine.
½ cup orange juice, 1 tablespoon ginger, 2 cloves garlic, ¼ cup brown sugar, ¼ cup soy sauce, 1 teaspoon Sriracha, Zest of 1 orange, Salt and pepper to taste
Add sauce to chicken and stir together until well combined
Close the lid to your Instant Pot and select Manual. Cook on high pressure for 5 minutes. Use a 10 minute natural release and turn off the heat.
Select the low saute function
In a small bowl combine cornstarch and 2 tablespoons orange juice. Whisk together until smooth with no lumps to create a slurry.
2 tablespoons cornstarch, 2 tablespoon orange juice
Add the slurry to the Instant Pot and gently stir to combine. Cook for a few minutes until it begins to thicken. About 2-3 minutes.
Allow it to sit for 5-7 minutes while the sauce thickens up.
Serve with the rice and garnishes of your choice.

Cook time does not reflect the time it will take for the Instant Pot to come up to pressure.

Slow Cooker Instructions

If you don't have an Instant Pot, you can still make this recipe! Here's how to do it with a slow cooker:

In a small bowl, whisk together the sauce ingredients: orange juice, garlic, ginger, soy sauce, sugar, orange zest, and sriracha.
Add the chicken and sauce mixture to the slow cooker and stir to combine.
Cook for 4 hours on LOW, or 2 hours on HIGH.
Add chopped vegetables like carrots, broccoli, or even snow peas to the slow cooker in the last 30 minutes of cooking.