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Instant Pot® Orange Chicken
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Homemade Instant Pot® orange chicken over fluffy white rice - skip takeout and savor the flavor at home!
Ingredients:
  • 3 pounds skinless, boneless chicken
  • 2 tablespoons oil
  • 0.75 cup orange juice
  • 1 (8 ounce) can tomato sauce
  • 0.25 cup white sugar
  • 0.25 cup blackstrap molasses
  • 0.25 cup soy sauce
  • 4 cloves garlic, minced
  • 1 orange, zested and juiced, divided
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice wine
  • 3 tablespoons cornstarch
Instructions:
  • Pat the chicken dry with paper towels to ensure it's completely moisture-free. Cut the chicken into 1- to 2-inch chunks.
  • Preheat a multi-functional pressure cooker (such as Instant Pot®) on the highest Saute setting. Once hot, add oil and cook chicken until golden, stirring constantly to prevent sticking, for 2 to 3 minutes. Deglaze with 3/4 cup orange juice, scraping off any browned bits with a wooden spoon.
  • Combine tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine, stirring gently until everything is coated in the sauce. Turn off the Saute function.
  • Secure the lid tightly and ensure the vent is closed. Choose high pressure as per manufacturer's guidance; set timer for 5 minutes. Give it 10 to 15 minutes for pressure to build up.
  • Let the Instant Pot® stay on Keep Warm for 10 minutes. Carefully release pressure using quick-release method per manufacturer’s instructions for about 5 minutes. Unlock and lift the lid. Switch to Saute function and set to lowest heat.
  • In a bowl, whisk together 3 tablespoons of freshly squeezed orange juice and cornstarch until smooth. Pour the mixture into the Instant Pot® and stir well. Cook until the sauce thickens, about 3 minutes, then simmer for an additional 2 to 3 minutes.
  • Turn off the Saute function and allow the sauce to thicken for an additional 5 to 7 minutes. Then, serve.

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