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Made with tender chicken and a sweet and savory citrus sauce, Instant Pot Orange Chicken is a flavor-packed, copycat version of a take-out dish that comes together in record time!
Looking for more Instant Pot Copycat recipes? Don't miss my recipes for Instant Pot Sweet and Sour Chicken, Instant Pot Beef and Broccoli Instant Pot Teriyaki Chicken, and Instant Pot Mongolian Beef!
Better than Take-Out Instant Pot Orange Chicken
Inspired by my recipe for Copycat Orange Chicken, this Instant Pot Chicken recipe is a simple dinner recipe I turn to often.
It is a 30-minute healthy dinner recipe that is made with affordable, easy-to-find ingredients that the entire family loves! Not to mention Instant Pot Orange Chicken also happens to be lower in fat, sodium, and refined sugar than take-out. And honestly, in my opinion better tasting. The orange sauce is not at all greasy and the essence of orange shines through.
Better yet, you can even use the pot-in-pot cooking method to pressure cook rice along with the chicken, making Instant Pot Orange Chicken a one-pot wonder! Let's get dinner done!
How to Make Instant Pot Orange Chicken
While this recipe for pressure cooker orange chicken is incredibly easy to make, if you are unfamiliar with cooking in an instant pot or the functions of your instant pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. And follow the recipe card for detailed instructions!
Saute the Chicken. Sautéing the chicken is optional but adds a nice texture to the chicken and the overall dish.
Prepare the Orange Sauce. This sweet and tangy citrus sauce makes the dish! Because this recipe uses orange zest and orange juice, it makes sense to use freshly squeezed orange juice. Zest the orange first and then slice it in half and juice the orange. Add in some soy sauce, brown sugar, garlic, ginger, and rice vinegar and you have a perfectly balanced sauce.
Deglaze the Inner Pot. In order to prevent a burn notice, is it crucial to add liquid and scrape up any browned bits from the bottom of the inner pot. Simply add the prepared citrus sauce to the inner pot and use a wooden spoon or spatula to scrape the bottom of the inner pot while stirring the sauce into the chicken.
Add Rice (Optional). If desired, you can use the pot-in-pot cooking method to cook the rice above the chicken. To do this, place rinsed long-rain white rice in a stainless steel bowl with an equal amount of water. Place a trivet above the chicken and set the bowl on the trivet. The rice needs a bit longer to account for the stainless steel bowl, so the cooking time of 5 minutes with at least 10 minutes of natural pressure release cooks the rice perfectly.
Pressure Cook with Natural Pressure Release. This recipe only needs 5 minutes of cooking time under pressure. But it is crucial to keep in mind that you MUST allow for at least 10 minutes of natural pressure release. That means to just leave the pressure cooker be, do not try to open the lid or release the pressure.
Thicken With Cornstarch. To give the orange sauce its classic thick, sticky consistency, it is best to turn the pressure cooker back to the sauté function and thicken the sauce with a cornstarch slurry. It will only take a couple minutes and the effort is well worth it!
Recipes Modifications/Allergy Accommodations
- Gluten-Free Orange Chicken: Use tamari or coconut aminos in place of the soy sauce, or be sure your soy sauce is labeled gluten-free.
- Corn-Free. If you have a corn allergy, replace the cornstarch with equal amounts of tapioca starch or arrowroot powder. Either will work to thicken the sauce beautifully.
- Like it sweeter? If you like a really sweet version of orange chicken, add an additional 1 tablespoon of brown sugar or honey to the recipe.
- Spice it up: The sweetness in this Instant Pot Orange Chicken is balanced with the addition of garlic and ginger, but if you would like to add a bit of heat to the dish, add 1-2 teaspoons of Sriracha or ¼ teaspoon of crushed red pepper flakes to the orange juice mixture before pressure cooking.
- Add Veggies: You can pair the chicken and rice with steamed vegetables on the side or toss steamed broccoli florets, green beans, or stir-fry mix into the chicken and orange sauce after pressure cooking.
Storage/Reheating Instructions
- Refrigerate: The best way to store leftovers is to allow the orange chicken to cool, and then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: If you won't be enjoying the leftovers within 4 days, store the cooled orange chicken in a freezer-safe container or freezer bag in the freezer for up to 3 months.
- Reheat: If needed, thaw the orange chicken in the refrigerator. Reheat by sautéing on low heat on the stove, using the sauté function on the Instant Pot, or for 1-2 minutes per serving in the microwave.
More Easy Instant Pot Meals
- Instant Pot Lemon Chicken
- Instant Pot Spaghetti
- Instant Pot Mac and Cheese
- Instant Pot Beef Stroganoff
- Instant Pot Hamburger Helper
- Instant Pot Beef and Broccoli
If you tried this easy recipe for Instant Pot Orange Chicken, I would love for you to leave a comment and review below.
Instant Pot Orange Chicken
Video
Ingredients
- ½ tablespoon canola oil, or olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch chunks
- 1 cup orange juice
- 2 teaspoons orange zest, ~the zest of one large navel orange
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar, or honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger root, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Turn the Instant Pot to sauté, add in ½ tablespoon canola oill, and let heat for 1-2 minutes.
- Once the oil is heated, add1 pound boneless, skinless chicken breasts or thighs (cubed) to the inner pot and sauté for 2-3 minutes, or until lightly browned on all sides. Once the chicken is golden hit cancel to turn the Instant Pot off.
- In a small bowl, combine 1 cup orange juice, 2 teaspoons orange zest, ¼ cup low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice wine vinegar, 1 tablespoon fresh ginger root, and 1 clove garlic (minced) in a small bowl. Add this mixture to the inner pot and using a wooden spoon or spatula, scrape up any browned bits off the bottom of the pot, while stirring the sauce into the chicken.
- Place the lid on the pressure cooker, be sure the vent knob is sealed or locked, and set it to cook on HIGH pressure for 5 minutes. Do this by hitting the manual or pressure cook button and using the +/- buttons to adjust until it reads 5.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes to keep the chicken tender. It is okay to leave on keep warm.
- Once the pressure has been released, remove the lid from the inner pot. Hit cancel to turn off the keep warm function and then hit sauté. Allow the mixture to come to a boil. Meanwhile, whisk together 1 tablespoon cornstarch with 2 tablespoons water until dissolved. Whisk the cornstarch slurry into the bubbling sauce. Stir/whisk constantly, until the sauce has thickened. It won't take but a minute or two. Once thickened, turn the Instant Pot off.
- Serve with steamed rice or cauliflower rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness! This Orange Chicken was amazing and so easy!!!
My boyfriend is an East coast guy and has been struggling to find good Chinese food in Oregon. Now we don't need to look any further than our IP. So good!
WAHOO!!! When you can replace your favorite take out with homemade that is a huge win!!!
So easy, tasty and healthy. I've really been enjoying your recipes (going on ~3 Months with Instant Pot and you are my go-to). Thanks!
Oh Ellen, that makes my heart so happy. I hope you keep finding recipes to enjoy in your instant pot from me.
Hi, if I wanted to make 2 pounds of chicken what I double the ingredients and keep the same time only in the pressure cooker?
Exactly right! Enjoy!
I’m anxious to try the Orange Chicken recipe. Please tell me why it says to use 3/4 C orange juice DIVIDED. I don’t see any instructions about dividing into parts.
Hi! I am updating this now, it should NOT say, divided. Sorry about that!
Hi,
My wife just bought the Instant pot and I was asked to check it out first. I had fun checking the instant pot out, that I decided to look for some recipes. As I was surfing the web, I came across you website and saw the Orange Chicken and I love Orange Chicken. So I surprised her with her first meal from the Instant pot and it was a huge success. This recipe is amazing and easy to follow. The absolute best Orange Chicken that I have ever eaten. (And not just because I made it, LOL). My wife was tremendously impressed and I plan on using more of your recipes. Thank you!!
Thank you so much for sharing Tommy! I am so glad you enjoyed this recipe! And I love that you cooked for your wife--SO sweet. Can't wait to hear what else you enjoy!
I love this orange chicken recipe! It is a much healthier and more economic way to satisfy my take-out craving than actually ordering take-out!
YESSS!!! This is exactly why I created this recipe Taryn--for health and affordability! So glad you enjoyed
This turned out so well! The leftovers were almost as good as the firsts.
YAY! So glad you enjoyed Sarah. I love it when we have leftovers too--but in this house, that rarely happens!