Instant Pot Orange Chicken
This take-out favorite can be made in the Instant Pot in less than 30 minutes.
Ingredients
- 1 tbsp canola oil
- 1 ½ lb chicken tenders, cut into 1 ½ inch cubes
- 2 green scallions, thinly sliced
sauce
- 1/2 cup chicken stock
- 1 cup orange juice
- 1/2 tbsp orange zest
- 2 cloves garlic, minced
- 2 tsp grated ginger
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 2 tsp sriracha sauce
- 2 tbsp ketchup
- 3 tbsp cornstarch + 3 tbsp water
Instructions
- In a medium bowl, add all your sauce ingredients (except the cornstarch + water) and whisk until smooth.
- Coat the bottom of the inner pot of your Instant Pot with oil the canola oil. Add in chicken. Set Insant Pot on saute function and lightly sear the exterior of your chicken.
- Pour sauce over your chicken. Seal your Instant Pot and set to manual mode, high pressure for 3 minutes. When the Instant Pot is finished, do a quick release so that the chicken does not overcook. Chicken should be cooked and tender when you open your Instant Pot.
- In a small bowl, completely dissolve cornstarch in water. Add to your sauce and immediately whisk it in to dissolve it (if you don't whisk it in right away, the cornstarch will clump up). Then turn your Instant Pot back to saute function and stir the sauce until it thickens. Be careful not to cook the sauce too long as it will cause your chicken to overcook. Garnish with scallions. Serve immediately with rice or other base of your choosing.
Notes
- I used the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker* to make this recipe. I have only tested this recipe with this Instant Pot and cooking times may vary on different models.
- You can use chicken breast but I prefer chicken tenders as the meat stays more tender.
- Make sure to sear the chicken first, which will keep it from falling apart when pressurized.
- The ketchup provides both color and acidity. It adds a hint of sour vinegar, without turning the sauce into a sweet and sour sauce. It also helps make the sauce a deeper orange color.
- The sriracha also helps the color of the sauce and adds a very tiny bit of heat.
- If you wish for a more savory sauce, you can substitute the low sodium soy sauce with regular soy sauce.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.17of recipe, Calories: 294kcal, Carbohydrates: 32.5g, Protein: 27.8g, Fat: 5.8g, Saturated Fat: 0.9g, Sodium: 550.4mg, Fiber: 0.6g, Sugar: 24.5g, NET CARBS: 32
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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