Instant Pot Orange Chicken Recipe

If you’ve ever craved restaurant-quality orange chicken but didn’t want to deal with the long cooking time or numerous dishes, you’re in for a treat. With the Instant Pot, you can make this delicious and tangy dish in under 30 minutes. Imagine tender chicken coated in a sticky, sweet, and tangy orange sauce, packed with flavors from fresh orange zest, ginger, garlic, and a little bit of heat. What’s even better? You can prepare this with minimal effort and a single pot! This recipe will become a family favorite that everyone will love, from picky eaters to adults.

Why This Instant Pot Orange Chicken Recipe Is a Must-Try

• Quick and Convenient: You can have a hot meal ready in just 30 minutes – ideal for busy weeknights.

• Full of Flavor: The combination of fresh orange juice and zest creates a vibrant citrus flavor that’s perfectly balanced with a slight tang from vinegar and a hint of sweetness.

• Versatile and Customizable: Whether you prefer a mild dish or something spicier, you can easily tweak the ingredients to suit your taste.

• Minimal Cleanup: Made in one pot, which makes washing up after cooking easy and quick.

What You’ll Need to Make Instant Pot Orange Chicken

Essential Equipment:

Instant Pot – Any model will work, but a 6-quart version is ideal for this recipe.
Wooden Spoon – Used for stirring and preventing food from sticking to the bottom of the pot.

Ingredients:

For the Chicken and Sauce:

Chicken – Boneless, skinless chicken thighs are recommended for their tender texture and flavor. If you prefer chicken breasts, they can be used but may not be as juicy.
Vegetable Oil – Canola or olive oil works well to sauté the chicken.
Fresh Orange Zest – This adds a fresh and vibrant citrus flavor that’s critical to the dish.
Fresh Orange Juice – Squeeze your own for the best taste. Store-bought juices may have added sugars or preservatives.
Garlic – Minced fresh garlic enhances the savory flavors.
Fresh Ginger – Grated ginger adds a zesty note that complements the orange.
Rice Wine Vinegar – A mild vinegar with a subtle sweetness, perfect for balancing the flavors.
Soy Sauce – Low-sodium soy sauce is recommended to control the saltiness.
Sugar – Granulated sugar adds sweetness to balance the tangy citrus and savory ingredients.
Brown Sugar – Adds a deeper sweetness to the sauce.
Sriracha – A little heat to spice things up (optional, adjust to your spice preference).

For the Cornstarch Slurry:

Cornstarch – Used to thicken the sauce.
Orange Juice – Helps dissolve the cornstarch while enhancing the flavor.

Garnishes:

Green Onions – Adds a fresh, crunchy texture on top.
Orange Zest – A final sprinkle for an extra citrusy kick.

Cooking Process

Prepare the Chicken:
- Cut your boneless chicken thighs into 1-inch pieces. Pat the chicken dry with paper towels to remove excess moisture. This helps the chicken brown properly and avoids the “burn” warning in the Instant Pot.
Sauté the Chicken:
- Set the Instant Pot to “Sauté” mode and heat the oil in the pot. Once hot, add the chicken pieces and sauté for about 2-3 minutes, stirring occasionally. The goal here is to lightly brown the chicken, not to fully cook it, so be sure to keep an eye on it.
Deglaze the Pot:
- Once the chicken is browned, you’ll likely have some bits stuck to the bottom of the pot. This is normal! Simply deglaze by adding a little bit of orange juice (about 1/4 cup) and gently scraping the bottom with a wooden spoon to release the flavorful bits.
Make the Sauce:
- To the chicken, add the remaining orange juice, ginger, garlic, soy sauce, rice wine vinegar, brown sugar, and sriracha sauce. Stir everything together to combine.
Pressure Cook:
- Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Make sure the vent is closed. The pressure cooking will lock in all the flavors and tenderize the chicken.
Natural Pressure Release:
- Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes. After that, carefully open the vent to release any remaining pressure.
Add the Cornstarch Slurry:
- In a small bowl, mix the cornstarch with 2 tablespoons of orange juice to form a slurry. Stir this mixture into the sauce in the Instant Pot. Switch the Instant Pot back to “Sauté” mode and cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens to a glossy, rich consistency.
Serve and Garnish:
- Serve the orange chicken over steamed rice and top with green onions and a bit of extra orange zest. This not only enhances the flavor but also gives the dish a beautiful presentation.

Expert Tip for a Perfect Orange Chicken

To make this recipe even more efficient, try using the Pot-in-Pot method. This involves cooking rice (or another side dish) in a separate heatproof bowl inside the Instant Pot while the orange chicken cooks. You can do this by placing a trivet in the Instant Pot, setting the bowl of rice on top, and sealing the pot. When the chicken is done, your rice will be perfectly cooked, and you won’t need to worry about cooking it separately.

Why This Recipe Works So Well

Balanced Flavors: The freshness of the orange juice and zest contrasts beautifully with the savory soy sauce and the slight sweetness from both sugars. The result is a well-rounded sauce that complements the chicken perfectly.
Tender Chicken: Using chicken thighs ensures a juicy and flavorful base. The pressure cooking process helps keep the chicken moist while cooking it quickly.
Quick and Easy: The Instant Pot helps to develop rich, deep flavors without the long cooking times usually required for braised dishes.

Instant Pot Orange Chicken Recipe Variations and Customizations

Now that you’ve mastered the basic Instant Pot Orange Chicken recipe, you might be wondering how to change things up and make the dish your own. The beauty of this recipe lies in its versatility – you can adjust the ingredients and cooking methods to suit your personal preferences or dietary restrictions. Here are some great variations and ideas to get you started:

1. Lemon-Lime Orange Chicken

If you love the citrusy flavor of orange chicken but want a unique twist, try adding lemon and lime into the mix. The combination of all three citrus fruits brings a refreshing tanginess that pairs wonderfully with the sweetness of the sauce. You can substitute some of the orange juice for lime or lemon juice, or simply add zest from both fruits to intensify the flavor.

2. Barbecue Orange Chicken

For a fusion of flavors, consider replacing the tomato sauce with your favorite barbecue sauce. This gives the dish a smoky depth that’s incredibly satisfying. The orange flavor still shines through, but the addition of BBQ sauce makes the recipe even more exciting and layered.

3. Orange Marmalade Chicken

If you want to take the orange flavor to the next level, try using orange marmalade in place of the brown sugar. The marmalade adds sweetness with a slight bitterness and a nice texture, which enhances the sauce’s overall flavor. It’s a great option if you’re a fan of more complex citrus-based dishes.

4. Extra Spicy Orange Chicken

For those who love heat in their meals, try adding a little extra spice. Toss in some poblano peppers, or if you’re a fan of intense heat, add cayenne pepper or even extra sriracha. This will give your orange chicken a nice spicy kick that contrasts beautifully with the sweet sauce.

5. Chicken Alternatives

While chicken is the classic choice for this recipe, don’t hesitate to swap it out for other proteins. Pork, turkey, beef, or even ham can be used instead of chicken. Each option brings its own unique flavor and texture, so experiment to find your favorite.

Serving Suggestions to Complement Instant Pot Orange Chicken

After you’ve made the orange chicken, you’ll want to pair it with sides that complement its rich, zesty flavor. Here are a few ideas that your family and guests will love:

• Steamed or Fried Rice: Rice is a perfect base for absorbing the flavorful orange sauce. You can go with plain steamed rice, or elevate it by making some homemade fried rice with vegetables and scrambled eggs.

• Cauliflower Rice: If you’re looking to cut down on carbs or want a lighter side dish, cauliflower rice is an excellent alternative. It’s simple to make and provides a subtle flavor that lets the orange chicken shine.

• Chinese Favorites: For an authentic feel, pair the orange chicken with crispy egg rolls, crab rangoon, or potsticker soup. These Chinese dishes have the right balance of savory and sweet that works well with the tangy orange sauce.

• Bread: Consider serving the chicken with a side of soft, fluffy bread. You can soak up the extra sauce and enjoy every drop.

• Noodles: Orange chicken pairs beautifully with noodles, such as soba or egg noodles. These long strands of pasta offer a satisfying texture that complements the sauce and chicken.

• Vegetables: Roasted vegetables like broccoli, asparagus, or bok choy make for a healthy and flavorful side. They add a nice crunch and balance the richness of the chicken.

• Desserts: For a sweet ending to your meal, try serving bubble tea or a refreshing mochi dessert. The chewy rice cake filled with red bean paste offers a delightful contrast to the spiced and tangy chicken.

How to Store Leftovers

• Refrigerate: Let the chicken cool to room temperature before transferring it to an airtight container. It will last in the refrigerator for 3-4 days.

• Freeze: For long-term storage, freeze the cooled leftovers in a freezer-safe container or bag. This meal can be frozen for up to 3 months.

• Thaw and Reheat: To reheat, transfer the frozen chicken to the fridge overnight to thaw. Then, reheat it on the stove over medium heat until it’s warmed through.

Frequently Asked Questions About Instant Pot Orange Chicken

What’s the Difference Between Orange Chicken and Sweet and Sour Chicken?

While both dishes feature a savory and tangy sauce, the key difference lies in the flavor profile. Orange chicken has a bolder, zestier orange flavor, with a slight heat from sriracha or other spicy additions. Sweet and sour chicken, on the other hand, leans more toward a pineapple-based sauce that’s less spicy and more focused on a balanced sweet-tart flavor.

Can I Use Frozen Chicken?

Yes, you can use frozen chicken in this recipe. However, you’ll need to adjust the cooking time. Skip the sauté step and cook the chicken on high pressure for 10 minutes instead of 5 minutes. While this is a great time-saving hack, fresh chicken tends to give you a more flavorful and tender result due to the initial browning process.

Why Did My Instant Pot Chicken Turn Chewy?

Chewy chicken is often a result of overcooking. The Instant Pot can cook chicken very quickly, and overcooking it can dry out the meat, especially if you use boneless skinless chicken breasts. For the best results, always use chicken thighs, as they remain juicier and more flavorful. Additionally, be sure to follow the recommended 5-minute cook time to prevent overcooking.

What is Orange Zest, and How Do I Get It Off the Orange?

Orange zest is the outer layer of the orange peel. It’s packed with aromatic oils that deliver a burst of citrus flavor. To zest an orange, use a zester, microplane, or even a regular grater. Be careful to avoid the bitter white pith beneath the peel, as it can ruin the taste of your dish.

Instant Pot Orange Chicken Recipe Card

Ingredients:

For the Chicken and Sauce:

2 lbs boneless, skinless chicken thighs (cut into 1-2 inch pieces)
2 tablespoons vegetable oil
1 cup fresh orange juice (no sugar added)
Zest from 1 orange
1 tablespoon fresh ginger (grated)
6 cloves garlic (minced)
1 tablespoon rice wine vinegar (or dry white wine)
½ cup tomato sauce (optional)
¼ cup granulated sugar
¼ cup brown sugar
¼ cup low-sodium soy sauce
1 tablespoon Sriracha sauce (optional, adjust to preference)

For the Cornstarch Slurry:

2 tablespoons cornstarch
2 tablespoons orange juice (to mix with cornstarch)

For Garnish:

4 green onions (sliced)
Extra orange zest (for topping)

Instructions:

Prepare the Chicken: Pat the chicken dry with paper towels, then cut it into 1-2 inch chunks.
Sauté the Chicken: Set your Instant Pot to “Sauté” mode. Add the vegetable oil and heat it. Add the chicken and sauté for 2-3 minutes until lightly browned. Stir constantly to avoid burning.
Deglaze the Pot: Add ¼ cup of orange juice to deglaze the pot and scrape up any brown bits stuck to the bottom.
Add Sauce Ingredients: Add the remaining orange juice, ginger, garlic, soy sauce, rice wine vinegar, granulated sugar, brown sugar, Sriracha sauce (if using), and orange zest to the pot. Stir well to combine.
Pressure Cook: Seal the lid and set the Instant Pot to cook on high pressure for 5 minutes. Ensure the vent is closed.
Natural Pressure Release: After the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes, then carefully open the vent to release any remaining pressure.
Prepare the Cornstarch Slurry: Mix cornstarch with 2 tablespoons of orange juice in a small bowl until smooth.
Thicken the Sauce: Set the Instant Pot back to “Sauté” mode. Add the cornstarch slurry to the pot and stir until the sauce thickens (about 2-3 minutes).
Serve: Serve the orange chicken over rice and garnish with green onions and extra orange zest.

Notes:

For a spicier version, add extra Sriracha or cayenne pepper.
You can substitute chicken thighs with chicken breasts for a leaner option, but thighs provide more flavor and tenderness.
To reduce sugar, use a smaller amount or substitute with a natural sweetener like honey or maple syrup.
If using frozen chicken, skip the sauté step and cook under high pressure for 10 minutes instead of 5 minutes.