Description
This Instant Pot Orange Chicken recipe offers a deliciously tangy and slightly spicy twist on a classic favorite, ready in just 30 minutes. Tender chicken thighs are coated, sautéed, and pressure-cooked in a vibrant orange sauce made with fresh juice, soy sauce, and chili garlic paste, delivering a perfect balance of sweet and savory flavors. Ideal for a quick weeknight dinner, it’s served best over basmati or cauliflower rice and garnished with toasted sesame seeds and green onions.
Ingredients
Scale
Chicken and Coating
- 1 lb. boneless skinless chicken thighs (or breasts, cut into 1-inch cubes)
- â…“ cup all purpose flour (or gluten-free 1-to-1 blend)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
Cooking Oils and Aromatics
- 2 Tbsp. oil (olive or avocado)
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic (finely minced)
- ½ tsp. ginger paste (or fresh, finely minced)
Orange Sauce
- ¾ cup orange juice (freshly squeezed)
- 1 Tbsp. orange zest
- 3 Tbsp. soy sauce or Tamari (Tamari or coconut liquid aminos)
- 2 Tbsp. packed brown sugar (or coconut sugar)
- 1-2 tsp. chili garlic paste (depending on desired spice level)
Optional Garnishes and Serving
- Sesame seeds (toasted, optional)
- Green onions (optional)
- Basmati rice or cauliflower rice (for serving)
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken cubes with flour or starch, salt, and black pepper. Toss well to coat each piece thoroughly, ensuring an even, light coating that will help thicken the sauce during cooking.
- Make the Sauce: In a medium bowl, whisk together freshly squeezed orange juice, orange zest, soy sauce, brown sugar, and chili garlic paste until fully blended. Set this mixture aside for later use to infuse the chicken with tangy, sweet, and spicy flavors.
- Add Everything to the Instant Pot: Turn your Instant Pot to the Sauté function and add the olive or avocado oil along with the toasted sesame oil. Once hot, add the minced garlic and ginger paste and sauté for 1–2 minutes until fragrant. Add the coated chicken cubes and sauté for an additional 2–3 minutes, stirring frequently. Remember to scrape the bottom of the pot carefully to lift any browned bits, preventing the ‘burn’ error during pressure cooking.
- Pressure Cook: Pour the prepared orange sauce over the sautéed chicken. Secure the Instant Pot lid and close the pressure valve. Set the Instant Pot to Manual High Pressure for 5 minutes. After the cooking time ends, allow a natural pressure release for 10 minutes to let the flavors develop fully and keep the chicken tender.
- Serve the Chicken: Open the pressure valve and remove the lid carefully. Serve the orange chicken over warm basmati or cauliflower rice. Garnish with toasted sesame seeds and sliced green onions if desired. Enjoy this vibrant, flavorful meal freshly made!
Notes
- Using chicken thighs provides more moisture and tenderness, though chicken breasts can be substituted for a leaner option.
- Scraping the bottom of the Instant Pot after sautéing is essential to avoid the burn warning and achieve perfect cooking.
- Adjust chili garlic paste according to your preferred spice level, starting with less and adding more if desired.
- Freshly squeezed orange juice and zest contribute the best flavor; bottled juice may alter taste slightly.
- Garnishing with toasted sesame seeds and green onions adds texture and enhances presentation.
