Ready in 20 minutes, this Instant Pot Orange Chicken recipe is a delicious option to ordering Chinese take-out. Raise your hand if you love Instant Pot recipes!
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Ladies and gentleman. I have an announcement to make. The Farm Girl Gabs (meaning me, Melissa) has officially jumped on the Instant Pot bandwagon. It’s not that I was ever opposed to owning one, I just never really considered it. Slow cooker meals just aren’t my specialty. Again, there is nothing wrong with them but I think it was just the fact that I grew up with a mom who never used one.
Same goes for the Instant Pot. I just never thought to buy one. I keep seeing all these mouthwatering Instant Pot recipes on Pinterest. And my friends have been really talking up how great of an appliance it is. But what made me decide to take the leap into the Instant Pot world is when I saw my girl Ree Drummond (a.k.a. The Pioneer Woman) use a multicooker to make several recipes on her show. I am a HUGE Pioneer Woman fangirl. Us farm girls have to stick together!
So off to the store I went to purchase my very first Instant Pot. Since I just celebrated the big 5-0, I guess you can say it was a birthday present to myself. I got a really great deal at Kohls, by the way. On sale plus a 30% off coupon and an additional $10 off. I paid $30 for it. Cha-ching! Talk about a bargain.
Anyway, let’s focus on this delicious Instant Pot Orange Chicken recipe. We enjoy Chinese food. We also enjoy chicken so I tend to make it several times a week. Take out can get pricey so I like to make it at home as much as I can. This recipe is a family favorite. The slightly tangy, slightly sweet chicken sauce is so tasty.
I used chicken breast in this recipe, but chicken thighs work just as well. Before I used the pressure cooker setting, I browned the chicken first by using the “sautee” button on the multicooker. These gadgets are nice because this is a delicious one-pot meal. That means fewer dishes to wash!
Try making this Instant Pot Orange Chicken for dinner tonight. Your family will love it!
- 2 lbs chicken breast cut into 1-2 inch pieces
- 1/2 cup flour
- 1 egg beaten
- 4 tablespoon vegetable oil
- 1 cup 100% pure orange juice
- 1 tablespoon ginger grated
- 3 tablespoon minced garlic
- 1 tablespoon rice wine
- 2 tablespoon orange marmalade
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup lite soy sauce
- 1 tablespoon Sriracha
- 3 tablespoon. flour
- 2 tablespoon cornstarch
- 2 tablespoon orange juice
- 4 green onions sliced
- Orange zest
- Prep your chicken by cutting into 1-2 inch chunks.
- Place the chicken on a plate covered with a paper towel. This allows the moisture to drain from the chicken. It is important for the chicken not to have any extra moisture.
- Once the chicken is dry add the chunks into a large Ziploc bag. Add your beaten egg and shake to combine. Use your hands to coat the chicken with the egg.
- Now add the flour to the bag and seal. Shake to combine. Set to the side.
- Heat up your pressure cooker, press Sauté.Wait for the Instant Pot indicator to read HOT.
- Add the oil to the hot Instant Pot. Once the oil begins to bubble add the chicken. Sauté for 4-5 minutes. Make sure to stir a few times. Cook until it just starts to get golden.
- Once cooked remove your chicken and set to the side.
- Deglaze the Instant pot with 1/4 cup orange juice and scrape them with a spatula. Place the chicken back into the Instant pot.
- Add 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, tomato sauce, orange marmalade, and rice wine, pour all over the chicken.
- Stir gently until all the ingredients are combined and coated in sauce.
- Close lid, select Manual, and set the clock to 5 minutes on High Pressure. Make sure the vent is closed.
- Use a 10 minute Natural Release.
- Turn off the heat. Release the remaining pressure by opening the vent.
- Select the Sauté function, on LOW.
- In a small bowl add the cornstarch, and orange juice. Whisk until all combined with no visible lumps. Add the mixture to the Instant Pot. Stir to combine.
- Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
- Turn the Instant pot off. Allow to sit for another 4-5 minutes.
- Serve over white rice.
- Garnish with green onions and orange zest.