Instant Pot Orange Chicken

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

2 lbs chicken breast or thighs (cut into 1-2 inch pieces)

2 tablespoons vegetable oil

1 cup orange juice (no sugar added)

1 tablespoon ginger (grated)

6 cloves garlic* (minced)

1 tablespoon rice wine vinegar (or dry white wine**)

1/2 cup tomato sauce (optional)

¼ cup granulated sugar

¼ cup brown sugar

¼ cup lite soy sauce

1 tablespoon Sriracha***

zest from 1 orange

2 tablespoons cornstarch

2 tablespoons orange juice

4 green onions (sliced)

extra orange zest

Instructions

pat dry

It is important for the chicken not to have any extra moisture. Dry it with a few paper towels, and then cut it into 1-2 inch chunks.

preheat

Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

saute

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.

deglaze

Also, after you sauté the chicken, check if bits are stuck to the bottom. In that case, deglaze the pot with 1/4 cup orange juice and scrape the bits 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.

make the sauce

Add the sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine vinegar, orange zest, and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

add tomato sauce

Add the tomato sauce if you are using it. The tomato sauce adds tanginess to the overall sweet recipe and makes it taste more savory. It is based on your preference. I like it both ways: with and without the sauce. You can use less or completely leave it out if you want a pure orange aroma.

stir

Stir gently until all the ingredients are combined and coated in sauce.

pressure cook

Close the lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.

natural release

Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.

make the slurry

Select the Sauté function again on LOW. In a medium bowl, combine two tablespoons of cornstarch with the orange juice, whisking until well combined and free of lumps.

add the slurry

Add the mixture to the Instant Pot and gently stir to combine. Cook on the Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

thicken more if needed

If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.

let it rest

Let the Orange Chicken stand for 5-7 minutes; the sauce will thicken more.

serve

Serve over rice and garnish with fresh chopped green onions and extra orange zest.

Nutrition

• Calories: 337 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 4 g
• Cholestérol: 96 mg
• Sodium: 827 mg
• Glucides Totaux: 27 g
• Sucres Totaux: 22 g
• Protéines: 33 g