Instant Pot Orange Chicken
This Instant Pot orange chicken delivers bold, sweet-tangy flavor with minimal effort. It's a takeout-style favorite you can enjoy any night of the week.
Equipment
- Instant Pot
Ingredients
- 2 lb Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- 1/2 cup Orange Juice (freshly squeezed)
- 1/4 cup Soy Sauce
- 3 tbsp Honey
- 2 tbsp Rice Vinegar
- 2 tbsp Hoisin Sauce
- 1 tbsp Orange Zest
- 3 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1/4 tsp Red Pepper Flakes
- 2 tbsp Cornstarch
- 2 tbsp Water (for slurry)
- 1 tbsp Sesame Seeds
- 2 Green Onions, sliced
- Cooked White Rice, for serving
Instructions
- In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, hoisin sauce, orange zest, garlic, ginger, and red pepper flakes until well combined.
- Place the chicken pieces in the Instant Pot and pour the orange sauce over the top. Stir gently to make sure the chicken is evenly coated.
- Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes. When the cook time is done, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting.
- Open the lid and transfer the chicken pieces to a bowl using a slotted spoon. Set the Instant Pot to saute mode.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the sauce and stir continuously for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Return the chicken to the pot and toss to coat in the thickened sauce. Serve over white rice and garnish with sesame seeds and sliced green onions.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 16gProtein: 29gFat: 7g
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