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close up of Instant Pot Orange Chicken

Instant Pot Orange Chicken

Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 303kcal


  • 1 cup orange juice
  • ¼ cup soy sauce
  • 4 garlic cloves minced
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • 1 ½ tablespoon sesame oil
  • 2 lbs. skinless boneless chicken breast cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • In a medium bowl, combine the orange juice, soy sauce, garlic, sugar, and ginger and mix well. Set the bowl aside.
  • Press Sauté on your Instant Pot. Wait for display to read "Hot".
  • Add sesame oil and chicken to the pot. Brown chicken for about 5 minutes.
  • Add the liquid mixture to the Instant Pot and stir to coat chicken.
  • Turn Sauté off and secure the Instant Pot lid.
  • Turn the valve to “sealing” and press manual or Pressure Cook, select high pressure and set time for 4 minutes.
  • Once the Instant Pot is done let it Natural Release the pressure for 10 minutes before moving the valve to "venting" for a quick release.
  • While pressure is releasing, mix the cornstarch and water together in a small bowl.
  • When pressure has fully released from the Instant Pot, remove the lid and press Sauté.
  • Add the cornstarch mixture to the Instant Pot and stir for about 5 minutes or until the sauce thickens to your preference.
  • Serve over white rice.



Calories: 303kcal | Carbohydrates: 13g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 860mg | Potassium: 805mg | Fiber: 1g | Sugar: 9g | Vitamin A: 154IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg