Easy Orange Chicken Made with Instant Pot®

Step 1

Pat the chicken dry with paper towels, then cut it into bite-sized chunks, about 1 to 2 inches each. Turn your Instant Pot on to the sauté setting, and crank the heat up to high. Once it's hot, add a bit of oil and let it shimmer before tossing in the chicken. Cook, stirring often, until the pieces start to turn golden—this should take around 2 to 3 minutes.

Step 2

Pour in 3/4 cup of orange juice and bring it to a boil, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine, then gently stir everything together so the chicken is well coated. Turn off the sauté function.

Step 3

Seal the pot with the lid and make sure the vent is closed. Set it to cook on high pressure for 5 minutes. It will take about 10 to 15 minutes for the pressure to build up. Once the cooking time is up, let it sit on the Keep Warm setting for 10 minutes, then carefully release the pressure using the quick-release method.

Step 4

After removing the lid, switch back to the sauté function but lower the heat. In a small bowl, whisk together 3 tablespoons of fresh orange juice with cornstarch until smooth, then stir this mixture into the pot. Keep cooking and stirring gently until the sauce thickens, which should take about 3 minutes. Let it simmer for a couple more minutes.

Step 5

Finally, turn off the heat and let the sauce sit for 5 to 7 minutes to thicken up even more before serving.

Serving Suggestions

Serve this with steamed white rice or fluffy jasmine rice to soak up the flavorful sauce. Add a side of steamed broccoli or snap peas for a fresh, crunchy contrast. Garnish with chopped green onions or sesame seeds for extra texture and color.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, but increase the pressure cooking time to 8-10 minutes and ensure the chicken is cut into smaller pieces for even cooking.

What can I substitute for blackstrap molasses?

You can use regular molasses, honey, or dark brown sugar as a substitute, though the flavor will be slightly different.

How do I prevent the sauce from being too runny?

Make sure to whisk the cornstarch with fresh orange juice before adding it, and allow the sauce to simmer until it thickens, then rest before serving.

Can I make this recipe without an Instant Pot?

Yes, you can cook it on the stove in a covered pot, simmering the chicken in the sauce for about 25-30 minutes until cooked through.

Is this dish spicy?

No, this recipe is sweet and tangy without any added heat; you can add chili flakes if you want some spice.

Can I use fresh orange juice instead of bottled?

Absolutely, fresh orange juice will enhance the flavor and is recommended for the best taste.

How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I double the recipe?

Yes, just make sure your Instant Pot is large enough to hold all the ingredients without exceeding the max fill line.