Yield: 6 servings

Instant Pot Orange Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Orange Chicken that's so much better than takeout! Tender chicken bites tossed in sticky sauce and citrus glaze is a kid-friendly meal that you can make in the Instant Pot any night of the week.


  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 Tbsp olive oil
  • 1 cup orange juice
  • 1 tsp ground gigner
  • 2 cloves garlic, minced
  • 1/2 tsp sesame oil
  • 1 Tbsp tomato paste
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/4 cup soy sauce

For the glaze

  • 3 Tbsp orange juice
  • 3 Tbsp cornstarch


  • 3 green onions, sliced
  • 1 orange, zested


  1. In the Instant Pot on SAUTE, add the olive oil with chicken pieces. Saute for 3-4 minutes, stirring occasionally until chicken is mostly cooked.
  2. Add orange juice to the pot and using a wooden spoon, scrape up the bits on the bottom of the pot so you don't get the burn notice (this is called deglazing). Turn off.
  3. Add ginger, garlic, sesame oil, tomato paste, salt, pepper, red pepper flakes, sugars, and soy sauce to the pot. Do not stir.
  4. Secure the lid and make sure the vent on top of the pot is set to "SEALING." Select High Pressure (or Manuel) for a cook time of 5 minutes.
  5. When cook time ends, allow pot to naturally release pressure for ten minutes, then move the valve on top to "VENTING" to release the remaining pressure.
  6. In a small bowl, whisk the orange juice with cornstarch. Open the lid, stir the chicken and add the slurry to the pot. Select "SAUTE" and cook for about 3-4 minutes, until thick and bubbly.
  7. Turn off and allow to thicken for 5 minutes. Add sliced green onions and orange zest to the top. Serve over rice.


  • Recipe tested in 6 qt Instant Pot.
  • Swap out the chicken breasts for thighs if you prefer.
  • Store leftover orange chicken in an air tight container in the refrigerator. It'll keep for about 3 days.
  • Remember to scrape ALL the pieces of chicken from the bottom and sides of your pot before adding the rest of the sauce ingredients. This step prevents getting a "burn notice" when you pressure cook the orange chicken.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 423Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 129mgSodium: 1090mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 48g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


No more box mixes!
Discover new “signature” desserts!

free email bonus