Mouthwatering Instant Pot Orange Chicken

Here’s my go-to instant pot orange chicken recipe, with a quick and simple sauce that uses fresh orange juice, soy sauce, and ginger, plus crispy chicken pieces that stay tender on the inside.

This orange chicken has become my weeknight dinner hero – it’s faster than takeout and my kids always clean their plates. I usually double the sauce because everyone loves drizzling extra over their rice. Nothing better than a home-cooked meal that’s this easy, right?

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for this orange chicken recipe, but you’ve got options. You could swap in chicken thighs if you prefer darker meat – they tend to stay a bit juicier and are more forgiving if you accidentally cook them a little longer. For the best results, try to cut your chicken pieces into similar-sized chunks, about 1-1.5 inches each, so they cook evenly in the Instant Pot. Just make sure your chicken is fresh or properly thawed if using frozen, and pat it dry with paper towels before cutting to help it brown better when searing.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• Canola oil: Any neutral cooking oil works here – vegetable oil, grapeseed oil, or even light olive oil are good options.
• Chicken breasts: You can easily use chicken thighs instead – they actually tend to stay more juicy. Just make sure they’re boneless and skinless.
• Orange juice and zest: While fresh is best, you can use store-bought orange juice in a pinch. If you don’t have fresh orange for zesting, add 1/4 teaspoon of orange extract to boost the citrus flavor.
• Rice wine: No rice wine? Use dry sherry or even apple juice mixed with a tiny splash of white vinegar.
• Ginger: If fresh ginger isn’t available, use 1 teaspoon of ground ginger instead.
• Cornstarch: Arrowroot powder or potato starch work just as well for thickening – use the same amount.
• Parsley: Feel free to swap parsley with chopped green onions or cilantro for garnish, or skip it altogether.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot Orange Chicken is overcrowding the pot during the initial searing phase – work in batches if needed to ensure each piece of chicken gets a nice golden crust. A common error is releasing the pressure too quickly after cooking, which can make the chicken tough – instead, let it naturally release for at least 5-10 minutes before switching to quick release. To avoid a thin, watery sauce, don’t skip the cornstarch slurry at the end, and make sure to use the “Sauté” function after pressure cooking to thicken the sauce properly. For the best flavor, use freshly squeezed orange juice and fresh ginger rather than bottled alternatives – the difference in taste is worth the extra few minutes of prep time.

What to Serve With Orange Chicken?

Since this Instant Pot orange chicken has such tasty Asian-inspired flavors, it pairs perfectly with steamed white rice or fluffy jasmine rice to soak up all that delicious sauce. If you’re trying to keep things light, you could serve it over cauliflower rice or with a side of steamed broccoli or snap peas – they’re great for catching extra sauce! For a complete takeout-style meal at home, try adding some vegetable egg rolls or a simple Asian cucumber salad on the side. You could also serve it over noodles like lo mein or rice noodles if you want to switch things up from regular rice.

Storage Instructions

Keep Fresh: This orange chicken stays good in the fridge for up to 4 days when stored in an airtight container. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal! It’s perfect for meal prep and actually tastes even better the next day as the flavors continue to blend.

Freeze: You can freeze this orange chicken for up to 3 months in a freezer-safe container. Just make sure to cool it completely before freezing. I like to portion it out into individual servings – it makes grabbing a quick lunch or dinner super easy!

Reheat: To warm up your orange chicken, pop it in the microwave for 1-2 minutes, stirring halfway through. If it seems a bit dry, add a splash of water or orange juice. For best results, you can also reheat it in a pan over medium-low heat, stirring occasionally until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 160-180 g
• Fat: 35-45 g
• Carbohydrates: 60-70 g

Ingredients

For the chicken:

• 2 lbs chicken breasts (cut into 1-inch chunks)
• 2 tbsp canola oil (or other neutral oil like grapeseed)

For the sauce:

• 1/3 cup tomato sauce
• zest from 1 orange
• 1 tsp garlic powder
• 1 cup fresh orange juice (for best flavor)
• 1 tbsp rice wine
• 2 tbsp brown sugar
• 2 tbsp soy sauce (I use Kikkoman brand)
• 1 tbsp grated ginger (freshly grated for a zingier flavor)

For the slurry:

• 1 tbsp cornstarch
• 1 tbsp water

For the garnish:

• 2 tbsp chopped parsley

Step 1: Sauté the Chicken

Pour some oil into the Instant Pot and press the “Saute” function to heat up.

Add the chicken cubes and sauté for about 5 minutes until they become browned on all sides.

This will help to lock in the flavors and give the chicken a nice texture.

Step 2: Add Flavorful Ingredients

Add the following ingredients to the Instant Pot: orange juice, tomato sauce, brown sugar, soy sauce, ginger, rice wine, garlic powder, and orange zest.

Stir everything together well to ensure the chicken is fully coated and all ingredients are combined.

Step 3: Pressure Cook the Chicken

Close the Instant Pot lid securely and set it to cook at high pressure for 5 minutes.

This will allow the flavors to meld beautifully with the chicken.

Once the cooking time is complete, perform a quick pressure release to safely let out the steam.

Step 4: Thicken the Sauce

Open the lid and press “Saute” again to bring the contents back to a simmer.

In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry.

Add this slurry to the Instant Pot and stir well.

Continue to sauté for about 2 minutes until the sauce thickens to your desired consistency.

Step 5: Serve the Dish

Turn off the Instant Pot and serve the delicious, orange-flavored chicken hot.

Enjoy the meal as it is, or pair it with rice or your favorite side dish.

Bon appétit!