Tender bites of chicken in a flavorful orange sauce. And it's made fast and easy in your Instant Pot. 

Instant Pot Orange Chicken

Tbsp vegetable or canola oil

chicken

salt

¼ tsp pepper

orange juice

orange

lemon juice

soy sauce

tsp minced ginger

tsp minced garlic

Tbsp diced green onions

tsp sriracha

brown sugar (see note)

cornstarch + 3 Tbsp cold water

Prepare your chicken. Blot it dry with a paper towel. Then trim off excess fat. I like to use kitchen shears. Then cut the chicken into bite size chunks. 

Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the chicken, salt and pepper and saute for 2 minutes. Then turn off the Instant Pot. 

In a bowl stir together the orange juice, zest, lemon juice, soy sauce, ginger, garlic, onions and sriracha. Pour the mixture into the Instant Pot.

Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.

Turn the Instant Pot to the saute setting. Stir in the brown sugar. In a small bowl stir together the cornstarch and water. Stir the cornstarch slurry into the Instant Pot and let the sauce thicken for a couple minutes. Turn off the pot.

Serve the orange chicken with extra green onions and sesame seeds, if desired. Serve the chicken over rice, if desired. 

The recipe for the crock post is at the top of this post.  I think this is the link.k
https://www.365daysofcrockpot.com/slow-cooker-orange-chicken/

This is excellent!!!! Chicken thighs take a little prep, but so worth it. Loved it!!

I will use a bottle of orange sauce. Do I need to add liquid?

This recipe is absolutely fantastic! Tastes like one of our favorite Asian restaurants orange chicken!

Thanks for the quick response Karen!

I wasn't quite sure what to expect since I'm most familiar with the breaded style of Orange Chicken, and I wished the chicken would of been a little more browned, but I liked it a lot!.  Maybe it was too much chicken for a 3qt mini to get browned... 

Looking forward to trying some of your other recipes!

Thanks for this advice Karen.  I made the chicken and got two different reviews from family members.  One thought it was too sweet, the other thought it was too "orangy".  I will make this again and adjust by not adding the orange zest and reducing the sugar.  I, by the way, loved it!.  :)

OMG. I can't say enough good things about this recipe!!! It is FABULOUS! I was a little leery because I'm accustomed to breaded orange chicken but was excited to give it a try as I eat very little gluten and was glad to eliminate that. But seriously, I love orange chicken and this is the best! I had two packages of chicken thighs that, when combined were more like 2 1/2 lbs. And I use Tamari instead of soy sauce b/c it is gluten free (but basically tastes like soy sauce. The only "major" change I made was to use 1/2 cup brown sugar, instead of a whole cup based on other comments. I'm SO glad I did. It was absolutely sweet enough (and I like sweet things for sure). I love, love this recipe! I'm new to Instant Pot cooking (though I cook a lot) and this is honestly the best recipe I've made in it. Don't hesitate to give it a try!

Thank you , our family loved this recipe . You have so many lovely recipes on your site. This is always my go to site.

I often read comments and reviews, but rarely leave a recipe review - the recipe has to be really good. 

My family (including protein picky child) loved this! I made a few modifications: omitted orange zest b/c no oranges on hand and reduced brown sugar to 1/2 cup. It still tasted fabulous. I used boneless skinless thighs, and it took a little time to trim fat so next time may try chicken breast with note to lower time. Also, I use the Ginger tube in refrigerated section of grocery. It is so easy to use and adds great flavor without all the peeling/chopping.

Much healthier than the Trader Joe's breaded version :)

We loved this! I followed the recipe and it was perfect. Because of the extra sauce, I decided to add chopped broccoli at the end and just let it get tender in the pot after the chicken and sauce were finished cooking. Served it with jasmine rice!

If you’re like me and don’t always have the right ingredients on hand...I just pulled out my blender (vita mix) and blended about 6 clementines in place of the orange juice and rind. Came out pretty great! Had some old clementines that needed to be eaten and didn’t want to have to run to the store for just an orange!

I forgot that I doubled the recipe...so only 3
Clementines would be needed to replace one orange rind and the juice....

So logic would tell me to increase the sauce to 2 cups for a 10 quart?

I made it for dinner last night. I cut the Brown sugar in half. I would next time use a third cup of Brown sugar. The Orange juice was a lot of sweetness also. But very good.

Made it for a party 2 days ago, it was a hit! Thanks for the recipe.  I only did 1/8 of brown sugar and added about 1/4 cup of light chicken broth. Because it came out liquid-y (but with tons of flavor) I also added more cornstarch to thicken the sauce. I didn't have white sesame, so I added black sesame instead. It was served over coconut jasmine rice.

I used the entire 1 cup of brown sugar. Would probably use 1/3 cup the next time. Really good though!

Very delicious, I don't miss the breading at all! I used a tangelo in place of an orange. Used only 1/2 cup of brown sugar and it was plenty sweet.

I used about 2 tablespoons of brown sugar, and added the slices of 2 clementines. Came out really good.

Great way to use chicken.  I used a bit too much ginger for my family, but not for mr. Yumm!Candace

This was super delicious!! Left out the sriracha because neither my son nor I like spicy things, but without it, it was too sweet (I put in a bit too much brown sugar accidentally too, which didn't help. LOL). Added some sriracha to my own bowl (&amp; hubby's), and added green onions and chopped peanuts because didn't have sesame seeds, and it was perfect that way. Thanks so much for the recipe!!

Have not tried this yet, but I know I will love it. I have a 6 qt. pot, could I double the chicken and sauce. I am new to instant pot cooking, but looking forward to trying all your recipes.

This dish is delicious! Made it for the first time tonight.  Served with basmati rice and peas.   I have flagged it as a favorite and shared your link with all my sisters!  
Yummm!  
Thanks!!!

I dont understand because this does not come to the minimum 2 cups liquid for an 8 qt

Delicious, despite my many substitutions and deletions.  I halved the recipe, then used the pot-in-pot method to cook it.

So darn good!
my picky husband said this is one of the top five meals I've ever cooked for him, I was shocked. Especially since he loves orange chicken from the Chinese restaurant and I wasn't sure how he would like it without it being breaded and fried.

I skipped the Sriracha because I don't like spicy stuff. And we didn't have green onions, so I used like a half teaspoon of onion powder instead
Otherwise, I made it exactly as it said. 
For health reasons, although I loved the sweetness of the sauce, I would maybe try not packing the brown sugar into the cup and just having a loose one cup of brown sugar. Should still be plenty sugary and sweet but save us some calories hopefully.

Oh, and I didn't see your note about adding more sauce if using an 8 quart pot. I made it as you listed the ingredients in my 8 quart pot and didn't have any problems! Whew!

https://content.jwplatform.com/videos/1zXcccBz.mp4

Instant Pot Orange Chicken—tender bites of chicken in a flavorful orange sauce. And it’s made fast and easy in your Instant Pot.

instant pot orange chicken

Prep Time: 15 minutes

Cook Time: 4 minutes

Total: 35 minutes

Servings: 4

Cost: $7.35 /serving

Author : 365 Days of Slow and Pressure Cooking

Ingredients

Instructions

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