Looking for a quick and healthy alternative to Chinese takeout? This Instant Pot Orange Chicken recipe transforms fresh oranges and Asian-inspired ingredients into a restaurant-quality meal that’s ready in just 30 minutes. As someone who’s tested countless Instant Pot recipes, I can confidently say this dish delivers all the sweet-and-tangy flavors you love about traditional orange chicken, but with a fresher, healthier twist that won’t leave you feeling sluggish afterward.
Just like our popular Instant Pot Honey Sesame Chicken, this recipe has become a regular in our weekly dinner rotation, saving both time and money while delivering incredible flavor. The best part? You’ll spend less time cooking than you would waiting for delivery!
What Is Instant Pot Orange Chicken?
Imagine the perfect blend of tender, juicy chicken pieces enveloped in a vibrant, citrus-forward sauce that perfectly balances sweet and savory notes. That’s exactly what you’ll get with this Instant Pot Orange Chicken! While traditional orange chicken often relies on heavy breading and deep frying, our version takes a lighter approach without sacrificing any of the flavors you crave.
As they say, “good food is the foundation of genuine happiness,” and this recipe proves that you don’t need restaurant takeout to experience authentic Asian flavors at home. Ready to transform your weeknight dinner routine? Let’s dive into this game-changing recipe!
Why You’ll Love This Instant Pot Orange Chicken
Here are three reasons why this recipe stands out:
Main Highlight: The star of this dish is undoubtedly the sauce – made with freshly squeezed orange juice and zest, it delivers bright, authentic citrus flavor that store-bought versions simply can’t match. The pressure cooking process helps the chicken absorb all these amazing flavors while staying incredibly tender.
Cost-Saving Benefits: Making this dish at home costs a fraction of what you’d spend on takeout. One pound of chicken typically serves four people generously, making it an economical choice for family dinners. Plus, most of the other ingredients are pantry staples you likely already have on hand.
Flavorful Ingredients: The combination of fresh garlic, ginger, sesame oil, and chili garlic paste creates layers of flavor that make every bite exciting. The sauce achieves the perfect balance of sweet, savory, and slightly spicy notes that will have everyone asking for seconds.
How to Make Instant Pot Orange Chicken
Quick Overview
This recipe is designed for simplicity and speed. By using your trusty Instant Pot, you’ll have dinner ready in just 30 minutes. The key lies in preparing the chicken properly, making a flavorful sauce, and ensuring everything cooks evenly. Here’s what makes this dish shine:
- Tenderized chicken cubes ensure melt-in-your-mouth texture.
- A creamy, tangy orange sauce adds irresistible flavor.
- Minimal prep time means more time to relax.
Key Ingredients for Instant Pot Orange Chicken
Before we begin, here’s a list of everything you’ll need:
- 1 lb. chicken thighs or breasts, cut into 1-inch cubes
- ⅓ cup all-purpose flour (or gluten-free 1-to-1 blend)
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. oil (olive or avocado)
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic, finely minced
- ½ tsp. ginger paste (or fresh, finely minced)
- ¾ cup orange juice, freshly squeezed
- 1 Tbsp. orange zest
- 3 Tbsp. soy sauce (Tamari or coconut liquid aminos for gluten-free options)
- 2 Tbsp. brown sugar (or coconut sugar)
- 1–2 tsp. chili garlic paste (adjust based on spice preference)
- Optional garnishes: toasted sesame seeds and green onions
Tip: For a Paleo-friendly version, substitute tapioca starch for flour and use maple syrup instead of brown sugar.
Step-by-Step Instructions
Follow these easy steps to create a restaurant-quality meal right at home:
- Prepare the Chicken
- Place chicken cubes in a large bowl. Add flour, salt, and pepper. Toss until evenly coated. Set aside.
- Make the Sauce
- In a separate bowl, whisk together orange juice, zest, soy sauce, sugar, and chili garlic paste. Set aside.
- Sauté the Aromatics
- Turn on your Instant Pot’s Sauté function. Add olive oil and sesame oil. Once hot, stir in garlic and ginger. Cook for 1–2 minutes, or until fragrant.
- Cook the Chicken
- Add the coated chicken cubes to the pot. Sauté for 2–3 minutes, stirring occasionally. Be sure to scrape the bottom of the pot to prevent burning.
- Combine Everything
- Pour the orange sauce over the chicken, lifting the pieces gently to avoid sticking. Stir well.
- Pressure Cook
- Seal the lid and set the pressure valve to closed. Use the Manual/Pressure Cook function on high pressure for 5 minutes. Afterward, let the pressure release naturally for 10 minutes before venting.
- Serve
- Garnish with green onions and sesame seeds. Serve over basmati rice or cauliflower rice for a low-carb alternative.
What to Serve Instant Pot Orange Chicken With
No meal is complete without sides that complement the main dish. Here are some ideas to pair with your orange chicken:
- Steamed Broccoli: Adds color and nutrition.
- Cauliflower Rice: A healthier base for your chicken.
- Egg Rolls: For an authentic Asian-inspired spread.
- Green Salad: Lighten things up with crisp greens and a citrus dressing.
Pro tip: Pair with sparkling water infused with orange slices for a refreshing drink!
Top Tips for Perfecting Your Instant Pot Orange Chicken
- Tenderize the Chicken: Use a meat mallet to flatten chicken breasts before cutting them into cubes. This ensures even cooking and prevents toughness.
- Fresh vs. Store-Bought Juice: Whenever possible, use freshly squeezed orange juice for superior flavor.
- Avoid Burn Errors: Always scrape the bottom of the Instant Pot after sautéing to remove any stuck bits.
- Adjust Spices: Start with 1 teaspoon of chili garlic paste and increase if you prefer spicier food.
Storing and Reheating Tips
Leftovers are a dream come true with this recipe! Here’s how to store and reheat your Instant Pot Orange Chicken:
- Refrigeration: Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
- Freezing: Layer the chicken in a freezer-safe container with wax paper between layers. Freeze for up to 3–4 months.
- Reheating: Warm the chicken in a skillet over medium-low heat, covering it with a lid to retain moisture. Alternatively, microwave in short bursts for quick results.
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Instant Pot Orange Chicken
- Total Time: 30 minutes
Description
A quick and healthy spin on a classic Chinese dish, this Instant Pot Orange Chicken is packed with fresh flavors and ready in just 30 minutes!
Ingredients
- 1 lb. chicken thighs or breasts, cut into 1-inch cubes
- ⅓ cup all-purpose flour (or gluten-free 1-to-1 blend)
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. oil (olive or avocado)
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic, minced
- ½ tsp. ginger paste (or fresh, minced)
- ¾ cup orange juice, freshly squeezed
- 1 Tbsp. orange zest
- 3 Tbsp. soy sauce (Tamari or coconut liquid aminos)
- 2 Tbsp. brown sugar (or coconut sugar)
- 1–2 tsp. chili garlic paste
- Optional: toasted sesame seeds, green onions
Instructions
-
Prepare the Chicken
- In a large bowl, combine chicken cubes, flour (or gluten-free 1-to-1 blend), salt, and black pepper. Toss until the chicken is evenly coated.
-
Make the Sauce
- In a medium-sized bowl, whisk together orange juice, orange zest, soy sauce (Tamari or coconut liquid aminos), brown sugar (or coconut sugar), and chili garlic paste. Set aside.
-
Sauté Aromatics
- Turn on your Instant Pot’s Sauté function. Add olive oil and toasted sesame oil. Once hot, stir in minced garlic and ginger paste. Cook for 1–2 minutes, or until fragrant.
-
Cook the Chicken
- Add the coated chicken cubes to the pot. Sauté for 2–3 minutes, stirring occasionally. Be sure to scrape the bottom of the pot to prevent burning.
-
Combine Everything
- Pour the prepared orange sauce over the chicken, lifting the pieces gently to avoid sticking. Stir well to ensure the chicken is fully coated.
-
Pressure Cook
- Seal the lid and set the pressure valve to closed. Use the Manual/Pressure Cook function on high pressure for 5 minutes. Afterward, allow a 10-minute natural release before venting.
-
Serve
- Garnish with toasted sesame seeds and green onions. Serve over basmati rice or cauliflower rice for a low-carb option. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Asian-Inspired
Nutrition
- Calories: 308 kcal
- Sodium: 991 mg
- Fat: 14 g
- Carbohydrates: 19 g
- Protein: 25 g
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