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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.
I’ve made so many of your recipes and they are all really good. We had your Orange Chicken last night for dinner and it was delicious. I used fresh squeezed orange juice but was wondering if juice from a carton can be used instead. Other than that, the only thing I would do differently next time is to double the recipe. It was so good I want leftovers!
Hi JoAnn! I love hearing you enjoyed this recipe so much 🙂 You can absolutely use refrigerated orange juice, but it won't be QUITE as fresh--still delicious though.
I did pot in pot rice. May use only a half cup of OJ instead of 3/4 cup next time since it was a bit thin after the cornstarch slurry. Good flavor.
Hi Sharon! So happy you enjoyed the flavor of the orange chicken. For the OJ, reducing the liquid can cause a burn notice, so keep that in mind. You may want to try increasing the cornstarch to 2 tablespoons instead.
Burn warning. I don’t think it’s the recipe. Perhaps my vintage Ninja instant pot is the problem. The interior may be nicked/scarred after years 8 years of heavy use and perhaps this causes it to burn more easily. Will replace if I can find a basic one without a dozen settings that I’ll never use. All ears if you have a recommendation. Side note - I’ve used your pot-in-pot rice directions for other recipes and it’s spot on, as long as the cook/hold times are the same. Really nice rice and one less pan to clean.
Hi Laurie! So happy you enjoyed this recipe even with a burn warning happening. It very well may be the Ninja, or it could be that you didn't scrape up the browned bits well enough. Another unlikely reason would be if your orange juice was really thick--like you forgot to shake it and were using the last bit. As for a simple Instant Pot, I love the classic 6-quart Duo. It does the job (Even can make yogurt), holds temperatures well, and less likely to throw a burn notice.
Ordered your recommended Instant Pot. Hope you get credit! I’ll let you know how it works out.
No worries if I get credit or not! I am just excited for you to give your Instant Pot a try! Remember, I am here to help.
What about doing in a 3QT Instant Pot?
Hi Linda! The recipe will work as directed for a 6-quart OR you can half the recipe but keep the cooking time the same. Enjoy!
I made this last night for dinner. Served over white rice. My wife loved it and asked me to put it into the rotation.
I am fairly new to cooking so I appreciate easy and quick. It's even better if my wife likes it!
I love hearing you and your wife enjoyed! And I hope you find more easy recipes here to enjoy!
I made this tonight for supper- it was a great way to make use of a few super ripe oranges! So easy and so flavourful. I served it with brown rice in romaine salad leaves topped with shoe string style veggies. My kids loved it! “Salad spoons” made it fun, the orange chicken made it delicious!
I am so glad you enjoyed Shani! I love how you used produce that could have been wasted to make this and how you made the meal "fun" for your kids. I think I want to enjoy this recipe with "salad spoons" the next time I make it!
OUTSTANDING! I can't tell you how many of your recipes we have enjoyed since Christmas! I got my instant pot as a gift and fortunately discovered you right away. I love all of the recipes that we have tried so far. The orange chicken was simply amazing. We had NO leftovers, it was a huge hit with my family and certainly one we will be making on a regular basis. Thank you so much for your website, you are an outstanding cook and I am so thankful for you sharing them with us.
Oh thank you so much Marsha! You just made my week with your kind words! I strive to provide easy, delicious, fool-proof recipes and hearing you are enjoying them makes my heart so happy! So glad you especially loved this recipe for Orange Chicken!