This Instant Pot Orange Chicken Recipe is a healthier version of a classic. My recipe uses FRESH orange juice and zest, keeping this flavorful and light. Quick. Easy. Can be gluten free. Healthy. Delicious!
Instant Pot Orange Chicken in the HOUSE!
Can I be real with you for a second.
I actually don’t like Chinese restaurant orange chicken.
Don’t hate me.
I’m honestly just not a fan of the breading on the chicken.
That’s why I think my instant pot orange chicken is truly better than take-out/delivery/restaurant orange chicken.
It’s healthier, there’s no soggy, thick breading (soggy breading – ew lol), it uses FRESH orange juice and zest, AND it’s super quick and easy.
Serve it up with some rice (cauliflower “rice” or brown rice are my faves) and a side of roasted broccoli, and you’ve got yourself the best take-out fake-out.
It’s no secret that I’m obsessed with my crockpot and Asian style recipes.
The instant pot, to me, is the crockpot for people who don’t want to plan ahead.
Which is genius.
It’s the ease of a slow cooker – literally throw everything in and let it do it’s thing – but much much faster. Minutes vs hours of cook time <— say whaaaaat?!
All that being said, I’m kiiiind of starting to become completely obsessed with my instant pot.
Here’s what you’re gonna do:
Throw a bunch of stuff into your instant pot: broth, orange juice, seasoned rice vinegar, soy sauce, honey, garlic, orange zest, red pepper flakes, ground ginger, black pepper, and chicken breasts.
Cover and cook on HIGH pressure for 10-15 minutes. 12 was perfect for me.
NOTE: You’ll set the timer on the instant pot, but it needs to come to pressure before it actually starts counting down. Just a little pro tip from me to you, because the first few times I tried using my instant pot, I thought it was broken. 😉
Once the timer on the instant pot beeps, you’re almost done!
Remove the chicken, whisk in some cornstarch and more orange juice, add the chicken back in, and let everything simmer together for a few minutes in the instant pot. The instant pot has a saute button and that’s how you’re able to simmer everything together directly in the pot. #genius
Then you’ll shred the chicken and serve!
I served this over cauliflower “rice”, but brown rice or white rice would also be absolutely delicious.
Fresh orange flavor and tender chicken – it’s exactly how really good orange chicken should be!
Who’s ready for some instant pot orange chicken?!
What instant pot recipe do you want next? Show Me the Yummy!
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed orange juice
- 1/2 cup seasoned rice vinegar
- 1/2 cup soy sauce
or gluten free alternative
- 2 tablespoons honey
- 2 cloves garlic
minced or pressed
- 1 tablespoon grated orange zest
about 1 orange worth
- 1 teaspoon red pepper flakes
more or less to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 1/2 pounds uncooked boneless skinless chicken breasts
I use 3 (8 oz) chicken breasts
- 2 tablespoons cornstarch
- 2-4 tablespoons freshly squeezed orange juice
- Green onion
sliced for garnish
chopped for garnish
- Sesame seeds
- Cauliflower rice, brown rice, etc
- Grease Instant Pot with cooking spray. Set aside.
- Whisk together broth, 1/4 cup orange juice, vinegar, soy sauce, honey, garlic, orange zest, red pepper flakes, ground ginger, and black pepper.
- Pour half into Instant Pot.
- Place in chicken breasts.
Pour remaining sauce over chicken breasts.
Cover and lock lid (ensure steam releasing handle is pointing to “sealing").
Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 12 minutes.*
The Instant Pot will beep when it's finished. Flip the valve to "venting" for a quick release.
Remove chicken and set aside.
- In a small bowl, whisk together cornstarch with 2-4 tablespoons of orange juice.***
- Whisk that mixture into the Instant Pot.
Press the saute button on the Instant Pot and bring the sauce to a simmer.
Add chicken back in and simmer until the sauce has thickened, about 5 minutes.
Shred the chicken directly in the pot as the sauce is thickening.
- Taste and re-season, if necessary and serve!
*Cooking time varies on size of chicken breasts, 12 was good for me for 3 (8 oz) breasts. But you can always add more time from there, by closing the lid, sealing, and cooking for an additional 2-5 minutes.
**It takes time for the Instant Pot to come to pressure, THEN the timer will start counting down from 12 minutes.
***Less liquid and you’ll have a thicker sauce, more liquid and it’ll be a little thinner.
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