Instant Pot Spicy Orange Chicken Recipes

INSTANT POT ORANGE CHICKEN (STEP-BY-STEP RECIPE)

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.

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:

• 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:

• 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.

BETTER-THAN-TAKEOUT ORANGE CHICKEN

Steps:

• Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
• Remove 1/4 cup of cooking liquid and mix with cornstarch.
• Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
• Serve over cooked rice garnished with green onions and sesame seeds.

EASY INSTANT POT® ORANGE CHICKEN

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.

INSTANT POT ORANGE CHICKEN

Steps:

• Combine chicken, BBQ sauce, water and soy sauce in the pot and stir to combine.
• Secure the lid, making sure the vent is closed.
• Push MANUAL or PRESSURE COOK and set the timer for 20 minutes (25 if frozen).
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
• Remove 1/4 cup of cooking liquid and mix with cornstarch.
• Stir cornstarch slurry, chicken, orange juice and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
• Serve over cooked rice and garnish with sesame seeds or green onions