Instant Pot Orange Chicken

A crispy, tangy Asian-inspired Instant Pot recipe using fresh orange juice and zest for a sweet-savory chicken dish. Ready in 30 minutes with a restaurant-quality glaze and golden finish.

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Course: Instant pot

Cuisine: Asian-American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 378kcal

Author: Eva Stoner

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch pieces
1/3 cup fresh orange juice (or 2 oranges juiced)
1 tbsp finely grated orange zest
2 tbsp light soy sauce (200 ml)
1 tbsp honey (15 ml)
1 tbsp cornstarch (15 g)
1 tbsp sesame oil or vegetable oil
1 tbsp grated ginger
2 garlic cloves, minced
1 tsp salt
1/4 tsp black pepper
1 tbsp white rice vinegar
1 tbsp toasted sesame seeds (for garnish)
2 green onions, thinly sliced (for garnish)

Instructions

1. Heat 1 tbsp oil in Instant Pot on Sauté mode. Sear chicken 2-3 mins per side until golden; transfer to bowl.
2. Add soy sauce, honey, cornstarch, ginger, garlic, salt, pepper, and rice vinegar to pot. Stir to blend.
3. Return chicken to pot. Secure lid, set to Manual High Pressure for 10 minutes.
4. Allow natural pressure release for 10 mins. Remove lid, stir in orange zest and juice.
5. Cook on Sauté mode 2-3 mins until thickened. Garnish with sesame seeds and scallions.
6. Serve hot over steamed jasmine or white rice with lime wedges.

Notes

• Searing creates a Maillard reaction layer for deep flavor
• For gluten-free: use tamari instead of soy sauce
• Sauce consistency: should lightly coat noodles/rice
• Let chicken rest 5 mins before serving for maximum juiciness

Nutrition