Instant Pot Spicy Orange Chicken Food

INSTANT POT® SPICY ORANGE CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
• Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
• Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
• Stir aji mirin into the sauce. Add chicken and vegetables back in.

INSTANT POT® ORANGE CHICKEN

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.

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.

INSTANT POT ORANGE CHICKEN

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.

INSTANT POT CHICKEN CARNITAS

Steps:

• Combine the cumin, oregano, chili powder, salt and pepper in a shallow bowl. Sprinkle over the chicken thighs and set aside.
• Heat 1 tablespoon of oil in the Instant Pot on the SAUTE setting. Add in chicken and brown on both sides, 1-2 minutes a side. I like to cook the chicken in two batches to not overcrowd the pan. Remove the chicken from the pot and set aside.
• Add the remaining 1 tablespoon of oil to the Instant Pot. Add in the onions and garlic and saute for 3-4 minutes to get some color on the onions.
• Stir in orange juice, lime juice, chicken broth, chipotle chili powder and bay leaves. Add the chicken back to the Instant Pot and cover with the lid. Select CANCEL on the Instant Pot then select POULTRY and set the timer to 12 minutes. Make sure to switch the nozzle to STEAM.
• When it has finished pressure cooking move the nozzle to vent and allow the steam to fully release before opening the lid.
• Preheat oven to broil. Transfer the chicken to a large sheet tray and shred with two forks. Add 1/4 cup of the cooking liquid on top and broil for 5 minutes or until desired crispiness.
• Serve immediately and enjoy! If desired you can serve the carnitas with more of the cooking liquid!

PRESSURE COOKER SPICY ORANGE BEEF

Steps:

• Mix together sauce ingredients, add beef and marinate for at least 10 minutes
• Select Sauté or Browning on your Pressure Cooker and allow to heat.
• Add peanut oil to the Pressure Cooker Cooking pot. Add beef and the marinade and lightly brown, about two minutes.
• Turn off Pressure Cooker and add Orange Juice .
• If making this a One Pot Meal, add the Prepared PIP Rice now.
• Lock on lid and close Pressure Valve.
• Cook at High Pressure for 5 minutes.
• When Beep sounds, do a Quick Release. When all pressure is gone, open lid.
• Remove rice and trivet. Quickly place cover on rice to finish steaming.
• Dip a cup into liquid to remove about 1/4 cup, add Potato Starch and whisk until smooth. Pour the Potato Starch mixture into the sauce and combine.
• Select Sauté or Browning and simmer until sauce thickens.
• Stir in Scallions and mix for one minute. Turn off Pressure Cooker.
• Drizzle in the Sesame Oil. Squeeze 1/2 Orange over meat and sprinkle Orange Zest.

INSTANT POT FIRECRACKER CHICKEN

Steps:

• To a bowl, add the chicken, corn starch, salt, and pepper. Mix so that the chicken is well coated.
• On the Instant Pot press on SAUTE (on low) and heat the oil. Add the chicken, and brown it until lightly browned. Remove the chicken from the pot onto a plate and set aside.
• Deglaze the pot by adding ¼ cup of water, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. I recommend discarding the liquid and the chicken cornstarch bits that were stuck to the pot to get a smooth sauce. Switch off the saute setting.
• In a bowl, whisk all of the sauce ingredients until well combined, then add them to the Instant Pot and put the chicken back. Add ¼ cup of water to the chicken and sauce, and give everything a good mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 4 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully open the lid, and remove the chicken from the pot and set aside.

PRESSURE COOKER SPICY ORANGE BEEF

Steps:

• Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.