Instant Pot Orange Chicken Recipe
Instant Pot Orange Chicken recipe made with delicious sweet and spicy citrusy orange sauce. This is an easy healthy meal that is so much better than takeout!
Servings: 6 people
Calories: 404kcal
Ingredients
- 3 pounds chicken breasts diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 4 tablespoons ketchup
- ¼ cup brown sugar
- ¼ cup maple syrup
- ½ teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
Instructions
- Dice the chicken breasts in to bite size pieces. Season with salt and pepper and mix well.
- In a medium size mixing bowl, mix together orange juice, apple cider vinegar, soy sauce, ketchup, brown sugar, maple syrup, and red pepper flakes.
- Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté chicken in three batches for about 5 minutes, until golden color. After the chicken is done, scoop it out to a different bowl.
- Add sautéed chicken back to Instant Pot and add orange marinade.
- Cover with a lid and cook on Manual high pressure for 7 minutes. Make sure that the venting knob is turned to “Sealing”!
- When it is done, let it naturally release the pressure for 5 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
- Set the Instant Pot to sauté again. As soon as the liquid starts boiling, add 2 tablespoons of cornstarch mixed with ¼ cup of water. Continue to boil until the sauce thickens to the right consistency.
Video
Notes
- When you brown the chicken, it's better to do it in two or three batches, not to overcrowd the pot. Otherwise, your chicken will boil in released juices instead of sautéing and won't the golden color.
Nutrition
Calories: 404kcal | Carbohydrates: 27.6g | Protein: 51.7g | Fat: 8.4g | Saturated Fat: 2.1g | Cholesterol: 167.8mg | Sodium: 698mg | Fiber: 0.3g | Sugar: 21.8g