Instant Pot Orange Chicken is a quick and easy gluten free weeknight dinner with sweet and tangy asian flavor. Our family enjoys this delicious meal and so does the cook! Ready in about 30 minutes!
We love spontaneous meals like this one. I usually never know when dinner will be. Life is hectic and my hubby has work hours that are hard to predict. So, I love crockpot meals and my instant pot recipes! Nothing like doing all the work ahead and smelling the meal all day long or very fast pressure cooking when the day gets away from me. Since my instant pot came into my life I do both slow cooking and pressure cooking all in the same handy small kitchen appliance.
This dinner is one of the few ways I can get my hubby to eat chicken. He loves his flock of Egg layers but can’t really get into eating chickens. He finds the meat bland. Well this recipe is a hit even with him! The orangy sweet N spicy chicken over rice will be on our regular meal rotation now.
We used to buy our orange chicken from the freezer section at Costco (You had to know that was coming). But I quit buying it because, yeah it’s processed an all. The instant pot turns out to be just as fast as throwing a freezer meal together once the veggies are prepped. And it’s all from fresh real ingredients and organic chicken! WAY big step up on the healthy meter right there.
The sauce I used is an adaptation of my Asian Orange Sauce. This is a handy, versatile sauce for many recipes. I use it on white fish and beef meat balls too. It’s easy to make and even EASIER in the instant pot!
Throw everything in the pot. Cook under pressure and then add the in cornstarch slurry on saute function and cook until the sauce is as thick as you like. Adjust the cornstarch amounts to suit yourself. I aimed for a stickier sauce for this recipe so it will stick to the chicken well.
I also added brown sugar to this recipe because it needs a sweeter sauce to make that tangy orange flavor stand out. The orange zest is another secret for pumping up the flavor of the fresh orange juice. Finally, the zip of sriracha is completely optional. Suit your family by adjusting this recipe. Let me know what you do.
Instant Pot Orange Chicken Recipe:
The kind of chicken you use will affect the sauce consistency. Cooking under pressure means no liquid lost in the cooking. So you will need to adjust the thickness of the sauce at the end with the cornstarch. I used free range fresh chicken with no added water. If you are using frozen chicken or fresh chicken with water added please double the cornstarch called for.
Feel free to adjust the spices to please the crowd you are feeding. Small kids will love this if it’s not too spicy.
- Prep your chicken and Set the instant pot to saute function.
- Meanwhile, Begin your rice water and when it boils add the rice, reduce to simmer and cook covered until tender. Set aside.
- In the instant pot: Add the sesame oil and chicken and saute 3 minutes.
- Add the prepped ginger, garlic, orange juice and zest and remaining ingredients to the instant pot and Set to manual on high for 5 minutes.
- Quick release and set the instant pot to saute.
- Add the cornstarch whisked with water slurry and cook until the sauce is as thick as you prefer. About 5 minutes)
- Serve over cooked rice.
Instant Pot Orange Chicken
- 4 large boneless skinless Chicken Breasts-chopped into one inch chunks
- 1 large orange-freshly squeezed to make 1 Cup of orange juice with pulp ok
- 1 Tablespoon Orange zest from the fresh orange
- 1/2 inch piece of ginger-minced
- 4 large cloves garlic-minced
- 3 Tablespoon Gluten Free Tamari
- 3 Tablespoons honey
- 3 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon sriracha sauce
- 1/4 Cup brown sugar If you want it sweet
- 2 Tablespoons cornstarch as preferred whisked together with water to form a slurry
- For Garnish
- 1 tsp. sesame seeds
- 1 tablespoon chopped chives
- 4 Cups Cooked Rice
Prep your chicken and Set the instant pot to saute function.
Meanwhile, Heat your rice water in a pot on the stove. When it boils add the rice, reduce to simmer and cook covered until tender. Set aside.
To the instant pot, Add the sesame oil and chicken and saute 3 minutes.
Prep your ginger, garlic and orange.
Add the ginger, garlic and remaining ingredients to the instant pot and Set to manual on high for 5 minutes.
Quick release and set the instant pot to saute.
Add the cornstarch whisked with water slurry and cook until the sauce is as thick as you prefer. About 5 minutes)
Serve over cooked rice.
This recipe is affected by your choice of chicken. I used fresh chicken. Frozen chicken has more water and may require more thickening in the sauce. The sauce is easily adjusted by increasing the cornstarch as needed when thickening the sauce.
This is a flavorful dinner loved by kids and grownups alike. For children maybe reduce the stronger flavors (like sriracha). I like to saute my meat for extra flavor. It's ok to ignore the saute if you are in a real hurry and cook on manual for six minutes. Cook the rice on the stove when you prep the veggies to make the cooking times come out right. Enjoy!