This easy Instant Pot orange chicken recipe yields tender pieces of chicken coated in a bright, tangy sauce made with real orange juice, fresh ginger, soy sauce, and a touch of sriracha.
Takeout-Style Chicken Recipe at Home
Craving takeout but want a faster, more economical option? And maybe you want to control the salt, sugar, or spice level? This Instant Pot orange chicken recreates the classic takeout flavors at home without complicated techniques.
The ingredients are straightforward: orange juice and zest, fresh ginger and garlic, soy sauce, tomato sauce for depth, and a little sriracha for heat. The Instant Pot does most of the work—searing, pressure cooking, then simmering with a cornstarch slurry to create a glossy, sticky sauce.
Serve it over rice, tossed with noodles, or enjoy it as a low-carb main dish with steamed vegetables.
What You’ll Need
Here’s a quick overview of the ingredients. For exact amounts and nutrition, see the recipe card below.
For the Chicken and Sauce
- Chicken: Boneless skinless breasts or thighs, cut into 1–2 inch pieces.
- Tomato sauce: Adds a tangy depth to the orange sauce.
- Orange juice: Use pulp-free or with pulp—both work.
- Vegetable oil: For sauteing the chicken.
- Fresh ginger: Grated for the best flavor; powdered ginger can substitute.
- Vinegar: Apple cider or white vinegar; rice vinegar is also good.
- Garlic: Fresh minced garlic preferred; garlic powder is an okay shortcut.
- Soy sauce: Regular soy sauce, tamari, or coconut aminos all work.
- Sriracha: For a garlicky heat; adjust or omit to taste.
- Orange zest: Optional but adds a punch of citrus aroma.
For the Cornstarch Slurry
- Cornstarch and water: Mixed to thicken the sauce into a shiny glaze.
For Serving
- Rice: Jasmine or long-grain white rice are good choices.
- Chives or green onions: Chopped, for garnish.
Can I use frozen chicken?
Yes. Add 2–4 minutes to the pressure-cook time and check doneness with a meat thermometer. If needed, reseal and cook in 2-minute increments until fully cooked.
How to Make Instant Pot Orange Chicken
The Instant Pot streamlines this recipe: use Saute to brown, pressure cook to finish cooking, and Saute again to thicken the sauce.
- Saute the chicken, ginger, and zest: Choose the Saute function on medium. Heat oil, then add chicken, grated ginger, and orange zest. Stir-fry about 3 minutes to lightly brown the chicken.
- Add the sauce and pressure cook: Add the remaining sauce ingredients, stir to combine, close the lid, seal the valve, and pressure cook on High for 10 minutes (add time if using frozen chicken).
- Release pressure: Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Thicken the sauce: Select Saute on low. Mix cornstarch and water to make a slurry, whisk it into the pot, and simmer for about 5 minutes until the sauce thickens and becomes glossy.
- Serve: Spoon over rice or noodles and garnish with chopped chives or green onions.
Why is my Instant Pot chicken rubbery?
If the chicken is moist but rubbery, it often needs slightly more time to tenderize. After pressure cooking, allow the chicken and sauce to simmer a few extra minutes on Saute to break down fibers and improve texture.
Tips for Success
- Make it saucier: Increase the sauce ingredients by 50% or double them if you prefer more sauce.
- Adjust the heat: Reduce or increase sriracha to taste, or swap it for sweet chili sauce for a milder profile.
- Serve with noodles: Vermicelli or lo mein both pair nicely with this sauce.
Serving Suggestions
Turn this into a full takeout-style meal by pairing it with complementary sides. Keep in mind the menu ideas below are suggestions—adjust to your tastes and what you have on hand.
- Fried Rice: A colorful fried rice is an ideal side for soaking up extra sauce.
- Egg Drop Soup: A light, comforting soup pairs well with the tangy main dish.
- Honey Sesame Chicken: Serve a second chicken dish for variety and a pleasing contrast of flavors.
How to Store and Reheat Leftovers
- Refrigerate: Store cooled chicken and sauce in airtight containers for 3–4 days.
- Freeze: Place portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Orange Chicken in the Instant Pot
Ingredients
For Chicken and Sauce:
- 2 pounds boneless skinless chicken breasts, cut into 1–2 inch pieces (or thighs)
- ½ cup tomato sauce
- 1 cup orange juice
- 3 tablespoons vegetable oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon apple cider or white vinegar
- 2 cloves garlic, minced
- 2½ tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon orange zest (optional)
For the Cornstarch Slurry:
- 1½ tablespoons cornstarch
- 1½ tablespoons water
Optional:
- Rice, for serving
- Chopped chives or green onions, for garnish
Instructions
- Heat the Instant Pot on Saute (medium).
- Add oil. When hot, add chicken, ginger, and orange zest. Saute 3 minutes, stirring to prevent sticking.
- Add the remaining ingredients and stir to combine.
- Close the lid, set the valve to sealed, and pressure cook on High for 10 minutes.
- Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Switch to Saute on low. Whisk cornstarch and water to make a slurry, then stir it into the pot.
- Simmer on Saute for about 5 minutes until the sauce thickens.
- Turn off the Instant Pot. Serve over rice or noodles and garnish with chives or green onions.
Notes
Nutrition
Nutrition is an estimate and can vary based on ingredients and portions. Use your preferred calculator for precise values.
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