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
LOUISIANA CHICKEN
Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.
Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.
LAILANI'S "COOKING UNDER PRESSURE" MONGOLIAN BEEF
Make and share this Lailani's "Cooking Under Pressure" Mongolian Beef recipe from Food.com.
Provided by Lailani
Categories Mongolian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
- Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
- Add browned beef and any accumulated juices. Select Meat setting for 20 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 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Nutrition Facts : Calories 417.4, Fat 19.4, SaturatedFat 6.6, Cholesterol 98.3, Sodium 1461.9, Carbohydrate 28.8, Fiber 0.5, Sugar 24.3, Protein 31.1
INSTANT POT® MARGARITA CHICKEN THIGHS WITH ORANGE AND LIME SLICES
This Instant Pot® recipe for chicken thighs with orange and lime slices is as close as I can get to Chi-Chi's® Pollo Magnifico. Serve over rice.
Provided by Kimberly D. B. Woodward
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Main Dishes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Place orange and lime slices on the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place chicken slices on top.
- Mix margarita mix, lime juice, orange juice concentrate, lime zest, orange zest, brown sugar, soy sauce, olive oil, chili powder, oregano, cumin, and garlic together in a bowl; pour over everything in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken to a platter. Remove and discard fruit slices. Ladle sauce over chicken.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 18.6 g, Cholesterol 205.1 mg, Fat 23.3 g, Fiber 1.4 g, Protein 57.8 g, SaturatedFat 6.3 g, Sodium 351.7 mg, Sugar 15.4 g
OVEN CHICKEN AND LINGUINI
Easy and delicious. Add more pepper flakes if you like it spicy.
Provided by CHEFTASMAN
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
- Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 41.9 g, Cholesterol 129.2 mg, Fat 30.2 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 12.7 g, Sodium 602.5 mg, Sugar 2.8 g
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
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- It is important for the chicken not to have any extra moisture, dry it with a few paper towels and after that cut the chicken into 1-2 inch chunks.
- Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.
- Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.If you want a truly golden-brown chicken, brown it on the stove top, as the Instant Pot isn't really good for that.
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