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Instant Pot Orange Chicken Recipe

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4.77 from 17 votes
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This Instant Pot Orange Chicken is tastier and healthier than Chinese take-out! This recipe is kid approved and couldn’t be easier. 

Instant pot orange chicken on a plate with broccoli held

Can I be real with you for a second? I usually don’t like take-out orange chicken…I know…don’t hate me.

This instant pot orange chicken is the perfect takeout fake-out. It’s healthier, there’s no soggy, thick breading, and it’s SUPER quick and easy.

Don’t have an instant pot? Try my crockpot orange chicken instead!

Ingredients

Freshly squeezed orange juice and orange zest are my secret ingredients to making this orange chicken really pop!

  • Chicken Broth – moistens and flavors the chicken and acts as the base for the sauce.
  • Orange Juice – adds a citrusy sweet tang. Use freshly squeezed for the best results!
  • Seasoned Rice Vinegar – gives a tangy flavor. Don’t substitute with another vinegar! It’s not as potent as other vinegars.
  • Soy Sauce – provides a salty, Asian-inspired flavor. Gluten free? Replace with equal parts tamari or coconut aminos.
  • Honey – adds sweetness to cut the tang and spice. Feel free to add more if the dish ends up spicier than you like.
  • Garlic – rounds out the citrus and tangy flavors with a subtle nutty taste.
  • Grated Orange Zest – provides an extra citrus kick.
  • Red Pepper Flakes – adds some heat.
  • Ground Ginger and Black Pepper – gives the dish the perfect amount of spice and flavor.
  • Chicken Breast – or chicken thigh, if preferred. Whatever you use, be sure you’re using boneless, skinless chicken.
  • Cornstarch – thickens the sauce.
  • Green Onion, Cilantro, Sesame Seeds, and Rice (optional) – for serving.
Pro tip
Can’t find seasoned rice vinegar? Try another vinegar – apple cider or distilled white – but only use 1/4 of what the recipe calls for. Other vinegars are more potent than rice vinegar. 

How to make

The instant pot is the crockpot for people who don’t plan ahead. GENIUS! 😉

  1. Whisk together broth, orange juice, vinegar, soy sauce, honey, garlic, orange zest, red pepper flakes, ground ginger, and black pepper together in a bowl. orange chicken marinade in mixing bowl
  2. Pour half the liquid mixture into your instant pot. Place chicken breasts into pot and pour remaining sauce on top.chicken breast with marinade in instant pot
  3. Cook on high pressure for 12 minutes then remove chicken and set aside.chicken being removed from instant pot
  4. Whisk together cornstarch and additional orange juice in a small bowl and pour that mixture into the instant pot. Add chicken back in and sauté then simmer until sauce is thickened.cornstarch and orange juice mixture in small bowl
  5. Shred chicken with two forks then serve and enjoy!chicken being shredded with two forks

Pro tip
You’ll set the timer on the instant pot but it needs to come to pressure before it actually starts counting down. The first few times I tried using my instant pot, I thought it was broken. 😉 

What chicken to use

I use boneless and skinless chicken breasts, because that’s what I always have on hand. You can also use boneless, skinless chicken thighs which tend to be cheaper and more tender.

Keep in mind, using chicken thighs may affect the cook time so be sure to use a meat thermometer to ensure that the internal temperature of the chicken is 165 degrees F before serving.

Instant pot orange chicken on a plate with broccoli and rice above

Can you use frozen chicken?

I always use fresh chicken but you can also use frozen chicken if that’s all you have available. Simply follow the directions, as listed, but set your instant pot to 25 minutes at high pressure instead of 12. (*not tested)

How to make orange zest

Zesting an orange couldn’t be easier. Clean and dry the orange thoroughly first, then use a microplane to shave off the outer orange layer of the peel.

Pro tip
Avoid the white part of the peel. It’s bitter!

Is orange chicken gluten-free?

This orange chicken recipe can easily be made gluten free. Just sub the soy sauce for a gluten-free variety such as tamari or coconut aminos.

As always, verify that all the ingredients you use are certified gluten-free.

Piece of orange chicken being picked up with chopsticks

What to serve with orange chicken

I served this over cauliflower rice but brown or white rice or even quinoa would also be absolutely delicious.

I also love to whip up a couple of Asian-inspired side dishes to bulk up my meal!

Plate of orange chicken and broccoli held

How to store

After the chicken has completely cooled, it can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, just pop it in the microwave or warm it in a pan on the stove!

Fresh orange flavor and tender chicken—exactly how great orange chicken should be! Who’s ready for some instant pot orange chicken?!

– Jennifer

plate or rice, instant pot orange chicken, and broccoli above

Instant Pot Orange Chicken

4.77 from 17 votes
This Instant Pot Orange Chicken is tastier and healthier than Chinese take-out! This recipe is kid approved and couldn't be easier. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 people
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Equipment for this recipe

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Ingredients

US Customary - Metric
  • 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
  • Cilantro chopped for garnish
  • Sesame seeds for garnish
  • Cauliflower rice, brown rice, etc for serving

Recipe Video

Instructions

  • 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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2-3 Months
Reheat:Reheat on stovetop or in microwave until 165ºF
*Storage times may vary based on temperature and conditions

Notes

*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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Nutrition Information

Nutrition Facts
Instant Pot Orange Chicken
Amount Per Serving
Calories 286 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 108mg36%
Sodium 1978mg86%
Potassium 786mg22%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 11g12%
Protein 39g78%
Vitamin A 480IU10%
Vitamin C 20.8mg25%
Calcium 24mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chicken breast, healthy, instant pot
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Main Dish
Cuisine: American, Chinese

This post was originally published February 20, 2018 and has been updated to provide more detailed content.

Reader Interactions

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  2. Tanya

    San Marcos, California

    3 stars This recipe was okay, but not a fave. I would consider making again with some tweaks. More OJ, less soy sauce as it was very salty.
    Reply

  4. Michelle

    United States

    5 stars Amazing! Great flavor & easy to make. If you don’t have an Insta Pot, you have to get one & try this recipe!
    Reply

  5. Nicole

    Duncanville, Texas

    5 stars So yummy! Tasted just like Chinese takeout without the added grease. My family loved it! I did have to add an extra 5 minutes to the cook time to get the chicken tender
    Reply

  6. Jeff

    United States

    Hey, I really love this recipe! I make one like it, but some of your ideas – like using rice vinegar and shredding the chicken – are fantastic ones that I’m definitely going to adopt.
    Reply

  8. Sarah

    Eatontown, New Jersey

    4 stars First I sautéed fresh broccoli in the IP then I cubed the chicken into about 1 1/2 chunks reduced cook time to 9 minutes. I used the s@me amount of liquid ingredients. Still did a quick release then brought the pot back to sauté leaving the chicken in the sauce. I thickened the sauce adding the Broccoli At the end. Served over white rice delish!
    Reply

  9. Shannon

    Jenks, Oklahoma

    5 stars Excellent flavor! I won’t shred my chicken as much next time maybe just cut up into big chunks. Ended up looking like mush but it tasted great lol! I Paired with cauliflower fried rice also.
    Reply

  10. Sheri

    Collierville, Tennessee

    5 stars Restaurant quality dish! SO good. I added a little more honey at the end to cut the heat a bit and it was perfect!
    Reply

  11. Jessica

    El Cajon, California

    5 stars I am absolutely amazed by how quick easy and delicious this recipe has turned out to be. And most important the whole family is excited to have it!!!!! Winner Winner chicken dinner..lol
    Reply

  12. Cara

    Austin, Texas

    5 stars I made this last night and it was delicious! Used rice wine vinegar, coconut aminos instead of soy sauce, and frozen chicken breasts and didn’t need to adjust the time from the 12 min. It was great!
    Reply

  14. Margaret

    Atlanta, Georgia

    Hi! My instant pot doesn’t have a manual setting. Do I use the poultry option on high pressure to cook? Thanks!
    Reply

  17. Luisa

    5 stars Made this tonight! I was in a massive rush so I didn’t take the time to thicken the broth. It was still SO ridiculously good! I couldn’t stop eating..there is nothing I would change!
    Reply

  18. Stacia

    4 stars Very tasty! Next time I would cut way back on the soy sauce and vinegar though, to let the flavors of the orange, garlic, ginger shine though a bit more.
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you liked it! You could also add more orange zest, garlic, and ginger if you like! 🙂 If you cut back on the soy/vinegar, you’ll need to add more liquid, so the instant pot comes to pressure correctly!

    • Jennifer @ Show Me the Yummy

      I’m sure that would work fine! I’ve done 25 minutes for frozen chicken before. LMK how it works out! 🙂

    • Gigi

      Mountain View, California

      5 stars My whole family loved this recipe (and I have some picky kids!). My son asked me to “add it into our regular rotation”. Lol! I cut down the red pepper flakes by about half, as they like some spice, but not alot. I also had about a half cup of orange juice left from when I squeezed the orange, so I tossed that in as well. I served over brown rice (husband and one kid) and Cauliflower rice (me and the other kid). Both were great, and, like all meals with spices, it was even better the next day for lunch leftovers!

  20. Marcy

    I’m new to the instant pot world AND chicken thigh world, so this may be a silly question. Could I swap breasts for thighs and if I did, would it change the cook time? Thank you!! it looks delicious!
    Reply

    • Jennifer @ Show Me the Yummy

      Not a silly question! You can absolutely switch and use thighs. Are they boneless skinless chicken thighs? Or do they have the bone in?

  21. Lindsay

    This looks so much better than any take-out order! Love that I can make it gluten free for us. Instant Pot dinner for the win!
    Reply
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