Instant Pot Orange Chicken is that sticky sweet perfection that you love from your favorite take out, now made at home easily in your pressure cooker.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Tangy Instant Pot Orange Chicken is that perfect recipe when you are craving take-out but do not want to leave the house. Actually made in less time then it would take for delivery.
This dish is just so moist and so healthy and can be made in just minutes. How does an Instant Pot work?
Why this IP Orange Chicken is a Keeper:
- 30 Minute Meal: Less than thirty minutes from prep to table
- Easy Ingredients: 5 simple ingredients!
- Family Friendly: Absolutely, kids love this chicken and so do I.
- Adaptable: Definitely, use your favorite brands to make it perfect for your family.
- Great Leftovers: It is even better after it sits for heat up the next day.
What You Need to Make Instant Pot Orange Chicken
Ingredients
- boneless chicken breast
- orange marmalade
- soy sauce
- chili oil (or red pepper flakes)
- BBQ sauce
Equipment
- Favorite Instant Pot
- Helpful Instant Pot Accessories
- The Best Instant Pot Tools
How to Make Pressure Cooker Orange Chicken- Step by Step
- Set Up: First, add your trivet to instant pot and then add one and a half cup water.
- Season: Second, place your chicken breast on top of the trivet and next season with House Season Blend on both sides.
- Cook: Third, set your instant pot to high-pressure for 13 minutes then release pressure manually. Importantly, use thermometer to check temperature.
- Cut Chicken: Remove chicken, cut your chicken breasts into small cubes.
- Reset IP: Then remove the trivet and water from your instant pot.
- Remaining: Next, place chicken back in pot, add in the remaining ingredients.
- Saute: Finally, turn pot on to sauté mode, mix all of your ingredients together so that the chicken is fully coated. Cook for 3 to 5 minutes or until thick.
LOOKING FOR MORE INSTANT POT RECIPES? TRY THESE FAVORITES
- Green Chicken Enchiladas Casserole in instant pot
- Potato Soup in Instant Pot
- Chicken Fried Rice in the Instant Pot
Looking for more? Check out all of the Instant Pot Recipes on It Is a Keeper.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
This Instant Pot recipe is great, but if you’re looking for a stove top version, check out this Easy Orange Chicken. It’s sure to be just as good!
Common Questions About Recipe Name
Certainly. Just make sure that the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
I use my Instant Pot Orange Marmalade Recipe for this but of course, a store bought sugar free version can be used.
Of course, use a low sodium soy sauce.
Indeed, you can use this recipe in a wok or skillet. Just brown the meat and follow the recipe below.
Cilantro Lime Rice, Perfect Brown Rice or even Cauliflower rice are great with this recipe. Or even make the Instant Pot Chicken Fried Rice.
Expert Tips for Making Instant Pot Orange Chicken
- Doubled: Simply increase the ingredients proportionately and Increase the cooking time for the chicken by 5 minutes per pound.
- Corn Starch: If your sauce is not thick enough, make a slurry with cornstarch and water. mix into sauce to get thick.
- Short cut tip: Feel free to make the chicken ahead of time and then just add into the Instant pot when you are ready to make and follow the directions below.
- Variation tip: You may like a little Thai Sweet Chili Sauce to this recipe.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Instant Pot Orange Chicken
Equipment
Ingredients
Instructions
- Add your trivet to the inner part of your instant pot. Add one and a half cup water.
- Place your chicken breast on top of the trivet. Season with salt and pepper on both sides.
- Set your instant pot to high-pressure for 13 minutes. Close the sealing valve. Once the cooking has completed, open the valve to release pressure manually.
- Open the lid. Use a thermometer to make sure that your chicken has reached the temperature of 165°F at the thickest part of the breast.
- Remove the chicken from the instant pot, and transfer to a cutting board. Cut your chicken breasts into small cubes.
- Remove the trivet from the instant pot. Remove the water from your instant pot.
- Place your diced chicken back into the instant pot. Add in the remaining ingredients.
- Turn your instant pot on to sauté mode (you might need to press cancel on your instant pot prior to selecting Sauté mode.) and mix all of your ingredients together so that the chicken is fully coated.
- Sauté your check in until you start to see the sauce bubbling, and thickening. They should take about 3 to 5 minutes.
Expert Tips
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and Increase the cooking time for the chicken by 5 minutes per pound.
- Corn Starch: If your sauce is not thick enough, make a slurry with cornstarch and water. mix into sauce to get thick.
- Short cut tip: Feel free to make the chicken ahead of time and then just add into the Instant pot when you are ready to make and follow the directions below.
- Variation tip: I love to add a Thai Sweet Chili Sauce to this recipe.