Instant Pot Orange Chicken pairs perfectly with fluffy steamed rice. The rice soaks up the sweet and tangy sauce, creating a delicious base for the vibrant flavors of the dish.
Sautéed bok choy adds a crunchy texture and slight bitterness, balancing the chicken’s sweetness. It’s a healthy and refreshing side that complements the meal beautifully.
A colorful vegetable stir-fry with bell peppers, broccoli, and snap peas brings nutrients and freshness to the plate. It enhances the dish’s variety and makes the meal more satisfying.
Crispy or fresh spring rolls make a fun appetizer to start the meal. Their light crunch and flavors set the tone for the orange chicken experience, encouraging sharing and good conversation.
I remember the first time I made Instant Pot Orange Chicken. It was a Friday evening after a long week, and all I wanted was something delicious but easy. The Instant Pot caught my eye, and I thought, “Why not give it a try?” Within an hour, I had a fragrant meal that was the talk of the dinner table. Even the leftovers received rave reviews!
This dish is a tasty twist on your typical orange chicken found in restaurants, and it offers a healthier, homemade alternative.
Plus, it’s super easy to whip up. If you’re staring at your refrigerator, wondering what to do with that bag of chicken or just wanting to impress friends or family, you’re in the right place.
Here’s the skinny on what makes this dish so appealing.
What is Instant Pot Orange Chicken?
Instant Pot Orange Chicken is a quick, flavorful meal that involves tender chicken simmered in a sweet orange sauce. The beauty of this dish lies in its convenience.
You get the classic flavors of Chinese takeout right in your home without the need for complicated cooking. Perfectly juicy chicken thighs create the base, while a blend of sauces and spices elevates the dish to restaurant quality.
This recipe is fully customizable too! Make it spicier or add different veggies based on your preference.
Why This Recipe Works
There are several reasons why you’ll love this Instant Pot Orange Chicken. If you’re looking for reliability in your recipe, here are the highlights:
Speed: The Instant Pot can cut your cooking time significantly. What would normally take hours can be done in under 30 minutes, making it an excellent option for busy weeknights or unexpected guests.
Flavor: Each ingredient serves to amplify another. The orange juice mingles with soy sauce, ginger, and garlic, resulting in a dish that highlights both sweet and savory notes.
Texture: Chicken thighs stay moist and tender. Pressure cooking locks in moisture, ensuring your chicken is juicy rather than dry, a common pitfall in traditional methods.
Healthiness: Its ingredient list leans toward wholesome. By using fresh juices and controlling the sugar content, you can enjoy this dish with greater peace of mind compared to most takeout options.
When these factors combine, you get a meal that’s easy to prepare and satisfying to eat, making it an instant classic in your kitchen.
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Ingredients You’ll Need to Make This Instant Pot Orange Chicken
To assemble this dish, you’ll need a straightforward ingredient list:
2 pounds boneless, skinless chicken thighs
1 Tbsp canola oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
3/4 cup packed light brown sugar
1/4 cup fresh orange juice
Zest of one large orange
1/4 cup freshly squeezed lemon juice
2 Tbsp low-sodium tamari soy sauce
1 tsp finely grated ginger
1 tsp minced garlic cloves
2 Tbsp chopped green onions
1 tsp sriracha sauce
1 tsp toasted sesame oil
1/2 tsp crushed red pepper flakes
3 Tbsp cornstarch mixed with 3 Tbsp cold water
Each of these contributions plays a part in ensuring the flavor profile sings harmoniously.
How To Make This Instant Pot Orange Chicken?
It’s time to transform those ingredients into a meal that impresses!
Step 1: Prep Your Chicken
Begin by trimming any excess fat from the chicken thighs and cutting them into bite-sized pieces. This helps with even cooking and ensures everyone gets that tender goodness in every bite.
Step 2: Sauté
Set your Instant Pot to the “Sauté” function. Add the canola oil and let it heat up. Once it shimmers, add the chicken pieces.
Sprinkle with salt and pepper. Sauté until the chicken is golden brown, about 4-5 minutes. This step not only builds flavor but ensures you start with a solid base for your sauce.
Step 3: Create the Sauce
In a bowl, mix together your brown sugar, fresh orange juice, orange zest, lemon juice, tamari, ginger, garlic, sriracha, and sesame oil. Stir well until combined. Pour this mixture over the sautéed chicken in the Instant Pot, stirring to coat each piece properly.
Step 4: Pressure Cook
Secure the lid on your Instant Pot and set it to high pressure for 10 minutes. Make sure the pressure valve is set to sealed. Once cooking is complete, allow for a natural release of steam for about 5 minutes before flipping the valve to quick release.
Step 5: Thicken the Sauce
In a small bowl, stir together the cornstarch and cold water until smooth. Once the pressure is released, open the lid and add the cornstarch mixture to the pot.
Select the “Sauté” function again, stirring constantly until the sauce thickens, which should take about 2-3 minutes.
Step 6: Garnish and Serve
Turn off the Instant Pot. Sprinkle the chicken with chopped green onions for a pop of color. Serve it over a generous bed of rice or alongside your preferred side dish, and watch it disappear!
Tips
To enhance your cooking experience, consider these handy tips:
Brown Color: For extra color, brown the chicken in batches. This prevents overcrowding, leading to better caramelization.
Balance Flavors: Taste the sauce before serving. Adjust the sweetness or acidity to your preference by adding more sugar or juice.
Frozen Chicken: You can use frozen chicken thighs. Just increase the cooking time to about 15-20 minutes.
Meal Prep: Make a larger batch and freeze leftovers. This dish holds well in the freezer.
Diversify: Feel free to add vegetables like bell peppers or snap peas to the pressure cooker for an all-in-one dish.
Nutrition Information
Instant Pot Orange Chicken Recipe Nutrition Facts
How to Store the Leftovers?
Leftovers are a lifesaver! Allow the chicken to cool, and transfer it to an airtight container. Store it in the refrigerator for 3-4 days.
If you want to keep it longer, you can freeze it for up to 3 months. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop.
Recommended Side Dishes for Instant Pot Orange Chicken
No meal feels complete without those delicious side dishes! Here are some great suggestions to accompany your Instant Pot Orange Chicken.
Fluffy Jasmine Rice: This aromatic rice pairs beautifully with the bold flavors of the chicken, soaking up all of that delicious sauce.
Steamed Broccoli: A simple, nutritious option that adds color and crunch. The slight bitterness of broccoli balances the sweetness of the orange sauce remarkably.
Cabbage Slaw: Crisp and tangy, a refreshing slaw can provide that extra crunch everyone loves while complementing the dish’s flavor seamlessly.
Chow Mein Noodles: These soft noodles add texture! Toss them in sesame oil and sesame seeds for a delightful side.
Substitutes for Ingredients
Running low on a few items? No problem! Here are some substitutes you can utilize:
Chicken Thighs: Substitute with boneless, skinless chicken breasts if preferred. They will also work well, though you’ll need to monitor the cooking time for optimal results.
Low-sodium Tamari: If you don’t have this, regular soy sauce works too. Just note that it may make the dish saltier.
Brown Sugar: White sugar can do the trick. For a healthier option, consider using honey or maple syrup in a pinch.
Sesame Oil: You can use olive oil or canola oil as a substitute, though you will miss out on that nutty flavor.
Instant Pot Orange Chicken Recipe
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 Tbsp canola oil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3/4 cup packed light brown sugar
- 1/4 cup fresh orange juice
- Zest of one large orange
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp low-sodium tamari soy sauce
- 1 tsp finely grated ginger
- 1 tsp minced garlic cloves
- 2 Tbsp chopped green onions
- 1 tsp sriracha sauce
- 1 tsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
- 3 Tbsp cornstarch mixed with 3 Tbsp cold water
Instructions
Step 1: Prep Your Chicken
- Begin by trimming any excess fat from the chicken thighs and cutting them into bite-sized pieces. This helps with even cooking and ensures everyone gets that tender goodness in every bite.
Step 2: Sauté
- Set your Instant Pot to the “Sauté” function. Add the canola oil and let it heat up. Once it shimmers, add the chicken pieces.
- Sprinkle with salt and pepper. Sauté until the chicken is golden brown, about 4-5 minutes. This step not only builds flavor but ensures you start with a solid base for your sauce.
Step 3: Create the Sauce
- In a bowl, mix together your brown sugar, fresh orange juice, orange zest, lemon juice, tamari, ginger, garlic, sriracha, and sesame oil. Stir well until combined. Pour this mixture over the sautéed chicken in the Instant Pot, stirring to coat each piece properly.
Step 4: Pressure Cook
- Secure the lid on your Instant Pot and set it to high pressure for 10 minutes. Make sure the pressure valve is set to sealed. Once cooking is complete, allow for a natural release of steam for about 5 minutes before flipping the valve to quick release.
Step 5: Thicken the Sauce
- In a small bowl, stir together the cornstarch and cold water until smooth. Once the pressure is released, open the lid and add the cornstarch mixture to the pot.
- Select the “Sauté” function again, stirring constantly until the sauce thickens, which should take about 2-3 minutes.
Step 6: Garnish and Serve
- Turn off the Instant Pot. Sprinkle the chicken with chopped green onions for a pop of color. Serve it over a generous bed of rice or alongside your preferred side dish, and watch it disappear!
Notes
- Brown Color: For extra color, brown the chicken in batches. This prevents overcrowding, leading to better caramelization.
- Balance Flavors: Taste the sauce before serving. Adjust the sweetness or acidity to your preference by adding more sugar or juice.
- Frozen Chicken: You can use frozen chicken thighs. Just increase the cooking time to about 15-20 minutes.
- Meal Prep: Make a larger batch and freeze leftovers. This dish holds well in the freezer.
- : Feel free to add vegetables like bell peppers or snap peas to the pressure cooker for an all-in-one dish.
Nutrition
Frequently Asked Questions
1. Can I use bone-in chicken for this recipe?
Yes, but note that bone-in chicken will require a longer cooking time to ensure it’s tender and fully cooked.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari. Make sure to cross-check all ingredients for gluten content.
3. Can I make this in advance?
Absolutely! You can prep it the night before and cook it just before you’re ready to serve dinner.
4. How do I make it spicier?
Add more sriracha or crushed red pepper flakes to the sauce. For an added kick, consider some diced jalapeño.
5. What should I serve this with?
I recommend steamed rice or stir-fried vegetables. You can also serve it with spring rolls or a fresh salad for a more vibrant meal.
Conclusion
Instant Pot Orange Chicken is more than just a meal; it’s an experience. With its vibrant flavors and satisfying texture, it becomes a family favorite in no time.
Whether you’re entertaining guests, cooking for your kids, or just treating yourself, this dish brings joy and flavor to your table.
If you haven’t yet embraced the Instant Pot revolution, this recipe is a perfect entry point. It teaches the delightful ease of pressure cooking while rewarding with satisfying results. So grab your ingredients, roll up those sleeves, and get cooking!
You’ll find yourself making this over and over again. It might just become your new weekly tradition!
