Quick, easy, and delicious orange chicken made with chicken thighs in the Instant Pot® cooker. Garnish with extra green onions and sesame seeds and serve over rice, if desired.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
352 Calories
Recipe Instructions
Step 1
Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
Step 2
Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
Step 3
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
Step 4
Pour orange sauce mixture into the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 6
Turn the Instant Pot® back to the Saute function. Stir in brown sugar.
Step 7
Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot® and let cook until the sauce has thickened, 2 to 3 minutes.
Ingredients
½ teaspoon salt
½ cup orange juice
6 tablespoons water
½ teaspoon ground black pepper
2 tablespoons vegetable oil
½ cup lemon juice
2 teaspoons minced garlic
6 tablespoons cornstarch
2 teaspoons minced fresh ginger
¼ cup low-sodium soy sauce
2 teaspoons Sriracha sauce
¼ cup diced green onions
1 cup brown sugar, or more to taste
2 large oranges, zested
2 pounds boneless, skinless chicken thighs, or more to taste
