Instant Pot Orange Chicken
This delicious Instant Pot Orange Chicken is a quick and easy dinner you can make in the pressure cooker in about 30 minutes. Better than takeout and healthier!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1.8 pounds chicken
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ to ½ cup orange juice from 1 large orange
- orange zest
- 1 tablespoon soy sauce low sodium
- ½ cup orange marmalade
- ¼ cup Thai sweet chili sauce (affiliate link)
- 1 tablespoon corn starch
- 3 tablespoons water
Instructions
- Press SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and chicken
- Stir in the garlic powder, ginger, sea salt and pepper. Cook chicken until no longer pink, stirring frequently
- Hit CANCEL, to turn pot off. Add the orange juice, zest and soy sauce
- Add the orange marmalade and sweet chili sauce, but do NOT stir
- Place lid on pressure cooker, turn valve to Sealing position, and hit PRESSURE COOk for 4 minutes
- Pot will take a few minutes to reach pressure, then cook for 4 minutes. When pot beeps, do a quick release by turning valve to venting
- Make cornstarch slurry by adding cornstarch to water and stirring quickly until well blended
- When pin drops, open lid, and stir. Hit CANCEL, then hit SAUTE and wait for liquid to start bubbling.
- Stir in the cornstarch slurry, and allow to simmer for about 5 minutes or until liquid thickens
- Hit CANCEL to turn pot off, and serve over rice. Sauce will continue to thicken as it cools
Notes
Recipe was made in 6 quart Instant Pot electric pressure cooker. If using an 8 quart, use 1 cup orange juice.
Nutrition
Calories: 262kcal | Carbohydrates: 25g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 529mg | Potassium: 166mg | Sugar: 22g | Vitamin A: 130IU | Vitamin C: 7.5mg | Calcium: 17mg | Iron: 0.7mg