Do you have your copy of my latest cookbook yet? I’m sharing another sneak peek recipe from 30-Minute Instant Pot Cookbook today: Instant Pot Orange Chicken! It’s been a fan favorite of the early book reviewers, so I am excited for you to try it, too. This sweet and tangy orange chicken Instant Pot recipe is quicker than takeout, but you’ll love it just as much. You can serve this pressure cooker orange chicken with white, brown, or fried rice, or even additional stir-fried or steamed vegetables. The leftovers (if there are any) are also delicious the next day after the flavors continue to steep. One of the best things about this recipe is that it’s done in only 30 minutes from start to finish, just like all the other delicious recipes in my new cookbook. Save this one if you’re looking to add more easy 30 minute Instant Pot recipes to your repertoire, and be sure to check out my new book (more details on that below). You can click the Jump to Recipe button above if you’re ready to get cooking, or scroll first for some tips for making this healthy orange chicken Instant Pot recipe.
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30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and order 30-Minute Instant Pot Cookbook on Amazon here!
What you need to make this pressure cooker orange chicken
To make this healthy orange chicken Instant Pot recipe, you’ll need an Instant Pot or other electric pressure cooker (I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works great for my family of four) and the following ingredients:
- 4 tablespoons cornstarch, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs, cubed (you can substitute boneless, skinless chicken breasts if you prefer)
- 3/4 cups orange juice, divided
- 1/2 cup chicken stock
- 1/2 cup brown sugar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- Zest of 1 orange
- 8 ounces sugar snap peas (or other stir fry veggies – see the modification ideas in the next section below)
Flavor Boost Tip: Kick up the flavor in this meal by adding some crushed red pepper flakes to the finished dish.
Modification ideas for this orange chicken Instant Pot recipe
This Instant Pot orange chicken recipe is versatile and can be modified with different vegetables. I recommend swapping the sugar snap peas with other stir fry veggies to mix it up from time to time, or adding other veggies along with them. Some good substitution options for this pressure cooker orange chicken include snow peas (an easy substitute), green beans, broccoli, bell pepper (any color or a combination of colors), thinly sliced carrots, or zucchini.
How to make Instant Pot orange chicken
To make this orange chicken Instant Pot recipe, start by mixing 2 tablespoons of the cornstarch, garlic powder, and ground ginger together in a small bowl. Toss the chicken in the cornstarch mixture until the chicken pieces are evenly coated.
Select the Sauté function on your Instant Pot, and heat the vegetable oil in the pot. Add the chicken and sauté for 5 minutes, stirring occasionally. Remove the chicken from the pot to a plate and set aside. Press Cancel to end the Sauté function.
Pour 1/2 cup of the orange juice, chicken stock, brown sugar, soy sauce, rice vinegar, and orange zest into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the browned chicken pieces back to the pot and stir. Close the lid and set the cooking time to 6 minutes at high/normal pressure. It will take about 8 minutes for the pot to reach pressure before that 6 minutes of cooking time begins.
After the pressure cooking time ends, quick release the pressure from the pot per the manufacturer’s instructions. While the pressure is releasing, whisk the remaining 2 tablespoons of cornstarch with the remaining 1/4 cup of orange juice together in a small bowl. Open the lid of the Instant Pot and select the Sauté function again. Stir the cornstarch mixture into the pot, then add the snap peas (or other veggies if substituting). Cook for 3 minutes, or until the sauce has thickened and the vegetables are crisp-tender. Press Cancel and serve with rice. Optional: garnish with some crushed red pepper flakes to kick it up a notch.
Store leftovers of your Instant Pot orange chicken (if there are any!) in an airtight container in the refrigerator.
Here’s the complete Instant Pot Orange Chicken recipe! Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more delicious and easy 30 minute Instant Pot recipes like this.
Instant Pot Orange Chicken
This sweet and tangy orange chicken Instant Pot recipe is quicker than takeout, but you’ll love it just as much. You can serve this pressure cooker orange chicken with white, brown, or fried rice, or even additional stir-fried or steamed vegetables. The leftovers (if there are any) are also delicious the next day after the flavors continue to steep. Save this one if you're looking to add more easy 30 minute Instant Pot recipes to your repertoire!
Ingredients
- 4 tablespoons cornstarch, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 3/4 cups orange juice, divided
- 1/2 cup chicken stock
- 1/2 cup brown sugar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- Zest of 1 orange
- 8 ounces sugar snap peas
Instructions
- Mix 2 tablespoons of the cornstarch, garlic powder, and ground ginger together in a small bowl. Toss the chicken in the cornstarch mixture until evenly coated.
- Select the Sauté function. Heat the oil in the pot. Add chicken and sauté for 5 minutes, stirring occasionally. Remove the chicken from the pot to a plate and set aside. Press Cancel.
- Pour 1/2 cup of the orange juice, chicken stock, brown sugar, soy sauce, rice vinegar, and orange zest into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add browned chicken pieces and stir.
- Close the lid and set the cooking time to 6 minutes at high/normal pressure. It will take 8 minutes to reach pressure.
- Quick release the pressure. Whisk the remaining 2 tablespoons of cornstarch with the remaining 1/4 cup of orange juice in a small bowl. Open the lid and select the Sauté function again.
- Stir the cornstarch mixture into the pot, then add the snap peas. Cook for 3 minutes, or until the sauce has thickened and the vegetables are crisp-tender. Press Cancel and serve with rice.
- Store leftovers in an airtight container in the refrigerator.
Notes
Flavor Boost Tip: Kick up the flavor in this meal by adding some crushed red pepper flakes to the finished dish.
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
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