INSTANT POT ORANGE CHICKEN (STEP-BY-STEP RECIPE)
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.
Provided by Instant Pot Eats
Categories Main
Time 35m
Number Of Ingredients 18
Steps:
- 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.
- 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).
- 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.
Nutrition Facts : ServingSize 5 oz chicken with sauce, Calories 341 calories, Sugar 10.4 g, Sodium 480 mg, Fat 10.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 17.9 g, Fiber 0.3 g, Protein 41.8 g, Cholesterol 131.4 mg
INSTANT POT ORANGE CHICKEN
Steps:
- Pat the chicken breasts with paper towels to dry and cut them into 1-inch cubes. Choose the sauté function on the Instant Pot and add the oil. When the oil is hot and shimmering, add the cubed chicken. Cook for about 4 minutes; stir the chicken frequently. Alternatively, brown the chicken in a large skillet on the stovetop over medium-high heat. Add some of the sauce to the pot and continue to cook, scraping up any browned bits.
- Secure the Instant Pot lid and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure), and set the time for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam release valve to the venting position to release any remaining pressure.
Nutrition Facts : Calories 481 kcal, Carbohydrate 31 g, Cholesterol 145 mg, Fiber 1 g, Protein 55 g, SaturatedFat 3 g, Sodium 840 mg, Sugar 23 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
INSTANT POT® ORANGE CHICKEN
This delicious chicken recipe is made entirely in one pot: the Instant Pot®. This recipe has been a go-to for the whole family. Serve over rice and garnish with freshly chopped green onions.
Provided by Brian Widmer
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
- Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
- Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
- Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
- Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 22.3 g, Cholesterol 87.9 mg, Fat 7 g, Fiber 0.7 g, Protein 34.3 g, SaturatedFat 1.5 g, Sodium 674.3 mg, Sugar 15.5 g
INSTANT POT ORANGE CHICKEN
Make and share this Instant Pot Orange Chicken recipe from Food.com.
Provided by norasingley
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.).
- Place chicken thighs (and onion mixture, if you used a skillet on the stovetop) in pot, nestling them into as even a layer as possible.
- Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting.
- Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately ¼ cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired.
Nutrition Facts : Calories 304, Fat 14, SaturatedFat 1.9, Cholesterol 68.1, Sodium 1089.2, Carbohydrate 25.7, Fiber 2.7, Sugar 15.2, Protein 20.6
EASY INSTANT POT® ORANGE CHICKEN
Quick, easy, and delicious orange chicken made with chicken thighs in the Instant Pot® cooker. Garnish with extra green onions and sesame seeds and serve over rice, if desired.
Provided by BrandonS
Categories Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
- Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
- Pour orange sauce mixture into the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Instant Pot® back to the Saute function. Stir in brown sugar.
- Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot® and let cook until the sauce has thickened, 2 to 3 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 42.3 g, Cholesterol 70.1 mg, Fat 11.5 g, Fiber 1.5 g, Protein 20.3 g, SaturatedFat 2.8 g, Sodium 542.2 mg, Sugar 33 g
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