Easy Instant Pot Orange Chicken
A healthier Chinese take-out is made in less than 30 minutes in the Instant Pot, for an easy dinner recipe your whole family will love.
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
- 1 lb boneless, skinless chicken breasts cut into 1 inch chunks
- 3/4 cup orange juice
- zest of 1 orange
- 1/4 cup low sodium soy sauce Tamari for Gluten Free
- 2 tablespoons brown sugar
- 1 garlic clove minced
- 2 tbs rice wine vinegar
- 1 tbs fresh ginger grated
- 1 tablespoon cornstarch
- 1 bunch of green onions chopped (optional)
Turn your Instant Pot to saute. Once it reads "HOT," add in 1/2 -1 tablespoon oil and let heat for 1 minute.
Add in chicken and saute until JUST browned--about 2-3 minutes.
Add in orange juice, orange zest, brown sugar, soy sauce, rice wine vinegar, ginger and garlic to instant pot.
Close the pot, and set the valve to seal.
Set the manual button to "high pressure" and set the timer for 7 minutes. Note: you will have to FIRST turn off the instant pot from the saute function.
Let naturally release for 5 minutes. Then do a quick release.
Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.
Serve with steamed rice, cauliflower rice and scallions if desired.
Calories: 192kcal | Carbohydrates: 14g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 375mg | Potassium: 541mg | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 24.8mg | Calcium: 18mg | Iron: 0.8mg