Learn how to make Instant Pot Orange Chicken – a classic American Asian fusion recipe – with our beginner-friendly, step-by-step recipe. Served over rice, noodles or vegetables, this sweet, salty and sour chicken dish is a must for family dinners.
In This Post:
- ℹ️ What Is Orange Chicken?
- 🛒 Ingredients
- 📷 How To Make It
- 👩🍳 Recipe Tips
- 🥦 What To Serve With
- 🫙Storage Tips
- 📝 Full Recipe
- ⭐️ Comment On & Rate This Recipe
What Is Orange Chicken?
Orange chicken is a popular Chinese-American dish known for its sweet and tangy flavor.
Diced, battered and fried, the chicken pieces are smothered in a sweet, sour and savory sauce made with orange juice, soy sauce, garlic, ginger, sugar and vinegar. The chicken is crispy and the sauce is usually caramelised and sticky with a hint of chili.
This Instant Pot orange chicken recipe is a pressure cooker adaptation and is simpler than making the classic version which requires frying the chicken. This also means that this dish is a little healthier and lower in fat.
Chicken is first cooked in the orange marinade sauce and then thickened and sweetened using the Saute setting once it is cooked. As such, you will not have that crispy chicken texture of the classic dish BUT the essence and flavors are all there.
Making orange chicken in the Instant Pot is quick and easy and this beginner-friendly recipe will help you master this simple version of the dish.
👩🍳 If you love Asian food, check out more Instant Pot Chinese recipes here. If you’re a poultry fan, you might enjoy our Instant Pot teriyaki chicken, Instant Pot Thai chicken curry, Instant Pot chicken tikka masala, or the chicken and miso Instant Pot ramen noodles.
Ingredients You Need
This is a beginner-friendly, step-by-step recipe with just a few ingredients involved.
- Chicken: you can use chicken thighs or breast meat, which needs to be cut into bite-sized pieces. We used skinless chicken breast here.
- Sauce ingredients: orange juice is our main liquid ingredient and we’re adding a lot of flavor with garlic, ginger, and a bit of extra orange zest. Soy sauce will add a hit of salt and umami and lemon juice or vinegar will add a little acidity to the dish. Sriracha sauce or any other hot sauce will add a little kick/heat and you can use as little or as much as you like.
All of the above ingredients are cooked together under pressure. Once the chicken is cooked and while it’s still very hot, you will be adding the sugar to further sweeten and caramelize the dish. We will finish the sauce using the Saute function.
- To thicken the sauce, we’re using a slurry mixture of cornstarch or flour (gluten-free or regular) and water. These are not pictured above.
How To Make Instant Pot Orange Chicken
You will find the full recipe and nutritional breakdown in the recipe card below. Here are step-by-step photo instructions for making the orange chicken in the Instant Pot. We made it in the Instant Pot Duo Classic & Nova 6-quart pressure cooker.
- Step 1. Prepare your chicken. Blot it dry with a paper towel. Then trim off excess fat. I like to use kitchen shears. Then cut the chicken into bite-size pieces.
- Step 2. Turn your Instant Pot on and press the Saute function. Once hot, add in the oil and swirl it around. Add in the chicken, salt and pepper and saute for 2 minutes. Then press Cancel to stop the Saute function.
- Step 3. Use 1/3 cup of orange juice to deglaze the pot. Simply pour it in and stir through with the thicken, scraping the bottom to make sure there are no bits of chicken stuck as these may cause a BURN notice.
- Step 4. Combine orange zest, remaining orange juice, ginger, garlic, soy sauce, lemon juice and Sriracha hot sauce. Pour the mixture into the Instant Pot over the chicken.
- Step 5. Cover and secure the lid. Make sure the steam releasing handle is set to Sealing. Set the Manual/Pressure Cook button to 4 minutes (3 minutes if using only breast meat). It should take 3-5 minutes to come to pressure and then the timer will begin. When the timer is up, let the pot sit for 5 minutes and then release the pressure manually but pointing the valve to Venting.
- Step 6. Prepare other ingredients: water, cornstarch and brown sugar.
- Step 7. Remove the lid and stir the contents. Press the Saute setting button and stir in the brown sugar. Allow bubbling away for 5-6 minutes to caramelise slightly.
- Step 8. In a small bowl stir together the cornstarch and juice or water. Stir the cornstarch slurry into the Instant Pot and let the sauce thicken for a minute. Press Cancel to stop the Saute process. Taste for seasoning and add more salt or hot sauce if desired.
- Serve the orange thicken topped with chopped scallions (green onions) and sesame seeds.
Recipe Tips
- Burn notice: Make sure to deglaze the pot with orange juice or water after Sauteiing the meat at the start and scrape the bottom with a spatula to remove any burnt stuck bits. This will prevent the Burn notice.
- While this dish can be made with chicken breast or thighs, the latter is tastier and will result in more tender meat. Make sure to use skinless, boneless thigh meat.
- You can intensify the orange flavor by adding some orange marmalade to the sauce after cooking the chicken. If you like spicy food, add more hot sauce or chili powder.
- Frozen chicken can be used in this recipe but it has to be pre-diced, ideally. Dump and cook the meat in the sauce for 10 minutes on high pressure.
- Slow cooker version: Make this easy orange chicken recipe in a crockpot. Combine everything in the crockpot, and cook on low for 5-6 hours or on high for 3-4 hours. To finish the dish, transfer most of the sauce into a pan and saute on the stove over medium-high heat to reduce slightly. Finish with the slurry as per the recipe.
- If you’d like to add vegetables to this dish, do it during the Saute stage after cooking the chicken. Crunchy veggies like broccoli, bell peppers, carrots and snap peas only need 4-5 minutes.
What To Serve With Orange Chicken
When serving orange chicken, it’s a good idea to pair it with sides that complement its taste and texture.
- Cooked white rice is a classic accompaniment for orange chicken. The mild, fluffy rice helps balance the sweet and tangy flavors of the chicken and absorb all that delicious sauce. You can cook white rice in the Instant Pot ahead of time. If you want to take it up a notch, make some fried rice with vegetables or eggs and garlic.
- Lo mein noodles or simple rice noodles can be a delicious side dish, especially if loaded with additional vegetables. They provide a different texture but keep the flavor simple so it doesn’t compete with the orange chicken.
- A simple side of steamed vegetables like broccoli, bok choy, or snap peas can add freshness and crunch to your meal while balancing the richness of the chicken.
- Sautéed or stir-fried garlic green beans can add a savory, garlicky element to your meal that complements the sweetness of the orange chicken.
- A refreshing Asian slaw made with cabbage, carrots, and a sesame ginger dressing can provide a crunchy and slightly tangy contrast to the sweet orange chicken. Want to keep it simple? Serve a few sliced cucumbers.
- Spring rolls or egg rolls make for a great appetizer or side dish. Their crispy exterior and savory filling can be a tasty addition to your meal.
- A fresh fruit salad with a mix of tropical fruits like pineapple, mango, and kiwi can provide a refreshing and sweet contrast to the chicken. Or you could opt for a plate of sliced oranges 😉
Remember to balance flavors and textures when choosing your side dishes to create a well-rounded and satisfying meal with orange chicken. Ultimately, the choice of sides can be tailored to your personal preferences and dietary restrictions.
Storage Tips
- Refrigerate: Cool leftovers and transfer to an airtight container. Store in the fridge for 3-4 days. Note that cooked rice should not be stored for longer than 24-36 hours.
- Freeze: Transfer the cooled leftovers to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight. Leftover rice can also be frozen.
- Reheat: Reheat on the stove, in a microwave or in the Instant Pot on Saute setting until piping hot. Don’t reheat more than once.
More Instant Pot Chicken Recipes:
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.
Print
Instant Pot Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Chinese
- Diet: Gluten Free
Description
Classic Asian-American fusion, this Instant Pot orange chicken is delicious and easy to make. Serve over rice or noodles and a side of veggies.
Ingredients
To cook:
- 2 lb / 900 g chicken breast or/and thighs ( cut into 1–2 inch pieces)
- 2 tablespoons cooking oil
- ¼ teaspoon salt
- ¼ tsp pepper
- 1 teaspoon orange zest
- 1 cup orange juice
- 2 tablespoons lemon juice
- 2 teaspoons minced/grated ginger
- 2 teaspoons minced/grated garlic (3–4 garlic cloves)
- 3 tablespoons soy sauce
- 1 teaspoon Sriracha or hot sauce (or ¼ teaspoon chili flakes)
To Finish The Sauce:
- 3 tablespoons brown sugar or granulated sugar
- 3 tablespoons cornstarch or flour
- 3 tablespoons water or extra orange juice
To Serve:
- ¼ cup diced scallions (green onions)
- Sesame seeds
- Steamed rice or noodles
- Side of greens of choice (if you want)
Instructions
- Prep the ingredients. Wash and blot dry the chicken with a paper towel. Then trim off excess fat. You could use kitchen shears. Then cut the chicken into bite-size chunks. Get the sauce ingredients ready as well.
- Sauté. Turn the Instant Pot on and press the Sauté function key. Once hot, add in the oil and swirl it around. Add in the chicken, salt and pepper and sauté for 2 minutes, stirring halfwayway. Then press Cancel to stop the Sauté function.
- Use 1/3 cup of orange juice to deglaze the pot. Simply pour it in and stir through with the thicken, scraping the bottom to make sure there are no bits of chicken stuck as these may cause a BURN notice.
- Combine orange zest, remaining orange juice, ginger, garlic, soy sauce, lemon juice and Sriracha hot sauce. Pour the mixture into the Instant Pot over the chicken.
- Secure and lock the lid. make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 3-5 minutes and then the 4-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for 5 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
- Finish the sauce: Open the lid and stir the contents. The sauce will look a little thin at this stage. Press the Sauté setting button again. Stir in the brown sugar and let the sauce bubble for 5-6 minutes, stirring a couple of times.
- In a small bowl stir together the cornstarch or flour and water. Stir this cornstarch slurry into the Instant Pot and let the sauce thicken for a minute. Press Cancel to stop the Saute process.
- Taste for seasoning and add more salt or hot sauce if desired. Serve over rice or noodles with favorite vegetables on the side.
Notes
- Saute: 2 minutes | Pressurizing: 4 minutes | Cooking at HIGH pressure: 4 minutes | Release: 5 minutes natural release, then quick release the remaining pressure | Finish sauce: 5 minutes.
- Frozen chicken: Change the cooking time to 10 minutes and leave the rest the same.
- Burn notice: Make sure to deglaze the pot with orange juice or water after Sauteiing the meat at the start and scrape the bottom with a spatula to remove any burnt stuck bits. This will prevent the Burn notice.
- Slow cooker version: Make this easy orange chicken recipe in a crockpot. Combine everything in the crockpot, and cook on low for 5-6 hours or on high for 3-4 hours. To finish the dish, transfer most of the sauce into a pan and saute on the stove over medium-high heat to reduce slightly. Finish with the slurry as per the recipe.
Nutrition
- Serving Size: 5 oz chicken with sauce
- Calories: 341
- Sugar: 10.4 g
- Sodium: 480 mg
- Fat: 10.5 g
- Carbohydrates: 17.9 g
- Fiber: 0.3 g
- Protein: 41.8 g
- Cholesterol: 131.4 mg
Keywords: Chicken, Instant Pot, Chinese, Asian, Pressure Cooker, Dinner, Main, Gluten-Free, Poultry
You might like more recipes from our Instant Pot For Beginners series:
- How To Cook Rice In Instant Pot
- Instant Pot Chicken Breasts & Gravy (Step-By-Step)
- Instant Pot Pasta With Tomato Meatballs (Step-By-Step)
- Instant Pot Boiled Eggs (Soft-Boiled, Jammy & Hard-Boiled)
- Instant Pot Lentil Stew (Veggie-Loaded , Step-By-Step)
My daughter and I made this tonight. We made some minor hiccups, but it came out the same. I was worried that it was too wet, but after reviewing the pictures, it was perfect.
We served it with jasmine rice and green peas.
★★★★★
I’ve done this twice now w/wonderful results both times. Feedback from those I served was excellent. I went all-out, which I rarely do, usually cutting corners where I can, but I used fresh-squeezed orange juice and grated zest. I typically skip the zest. And I grated ginger for the first time. Again, terrific results.
For some reason the electronic pressure cookers lend themselves particularly well to Asian dishes. I had great results doing a recipe for chicken stir-“fry”. Wonderful. I’ll keep going! Thanks.
★★★★★
Sounds like all that effort was worth it, Kay. I know they are just small extra details but they do make a difference. Glad you enjoyed this dish!