Instant Pot Orange Chicken
The whole family is sure to love Instant Pot Orange Chicken! Not only is it better than takeout, but it only takes 25 minutes to make. Perfect for busy weeknights and meal prep!
Servings: 4
Calories: 584kcal
Equipment
- pressure cooker
Ingredients
- 2 lb. chicken thighs boneless, skinless
- 2 tablespoon olive oil
- 10 oz. broccoli (3 cups); chopped into florets
- sesame seeds for garnish
- green onions for garnish
for the sauce:
- ½ cup orange juice
- ¼ cup soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 4 garlic cloves minced
- ½ teaspoon fresh ginger grated
- 2 teaspoon orange zest
- 2 teaspoon sriracha more or less to taste
for the slurry:
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon water
Instructions
- Start by making the sauce: whisk the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, orange zest, and sriracha together in a bowl or glass measuring cup; set aside.
- Next, pour the oil into your Instant Pot, then press "saute" and set it for 8 minutes. While it's heating up, chop the chicken into bite-sized pieces. Once the Instant Pot reads "hot", add the chicken and cook it for the remaining time (approx. 2 minutes), then turn the Instant Pot off.
- Add the sauce and give everything a good stir. Place the lid on top, ensuring the knob is in the "seal" position. Pressure cook for 5 minutes, then quick release.
- While the chicken is cooking, make the slurry: whisk the cornstarch and water together in a small bowl.
- Once the time is up, remove the lid, pour in the slurry, and again, give everything a good stir. Press "saute" and set it for 2 minutes. The sauce will start boiling -- that's good! It will start to thicken, but make sure you stir it occasionally. Once the time is up, add the broccoli and gently set the lid on top for 2 minutes, which is a quick and easy way to steam the broccoli.
- Garnish with sesame seeds and green onions (optional) and enjoy!
Notes
*Calories are per serving and are an estimation
*To make on the stovetop: If you don’t own an Instant Pot, simply cook the chicken in a skillet on the stove and whisk the orange sauce together in a saucepan. Heat the sauce over medium heat to dissolve the sugar, then stir in the cornstarch slurry. Pour the thick and sticky sauce over the chicken, toss to coat, and serve with steamed broccoli.
*Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days; Reheat leftovers in a skillet or in the microwave
Nutrition
Calories: 584kcal | Carbohydrates: 19g | Protein: 41g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1064mg | Potassium: 808mg | Fiber: 2g | Sugar: 10g | Vitamin A: 688IU | Vitamin C: 83mg | Calcium: 70mg | Iron: 3mg