The Art of Instant Pot Orange Chicken: A Chef’s Take on a Beloved Classic

There are certain dishes that, for me, evoke a powerful wave of nostalgia. Instant Pot Orange Chicken is one of them. I remember, years ago, standing in a bustling, steamy kitchen in a small Chinese takeout joint, mesmerized by the sheer speed and precision with which they turned out plates of this vibrant, sticky-sweet chicken. The aroma alone – a heady blend of citrus, soy, and savory garlic – was enough to make your stomach rumble. It was a flavor that was both comforting and exciting, a perfect balance of sweet, tangy, and umami that always left me wanting more. Now, with the magic of the Instant Pot, recreating that restaurant-quality experience at home feels less like a culinary feat and more like a delicious inevitability.

Recipe Overview

• Prep Time: 18 minutes
• Cook Time: 18 minutes (High Pressure) + 5 minutes (Sauté)
• Total Time: 23 minutes + pressure release time
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified (can be adapted)

Ingredients

This recipe brings together a symphony of classic orange chicken components, elevated by the speed and efficiency of the Instant Pot.

• 8 bone-in skinless chicken thighs (about 2 pounds)
• Kosher salt, to taste
• 3 tablespoons grapeseed oil (or 3 tablespoons vegetable oil), divided
• 1 large red onion, thinly sliced
• 3/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 1/2 cup unseasoned rice wine vinegar
• 1/4 cup soy sauce
• 1/2 cup low sodium chicken broth
• 6 garlic cloves, finely chopped
• 1 tablespoon finely chopped ginger
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 2 teaspoons cornstarch
• 6 ounces sugar snap peas, trimmed
• White rice, for serving
• Toasted sesame seeds, for serving (optional)
• Thinly sliced scallion, for serving (optional)
• Orange slice, for serving (optional)

Equipment Needed

• Instant Pot (6-quart or larger recommended)
• Large plate or bowl
• Medium bowl
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

Transforming humble ingredients into this flavor-packed dish is a streamlined process with the Instant Pot, making it perfect for weeknight dinners.

1. Prep and Sauté Aromatics: Begin by setting your Instant Pot to the Sauté setting. While it heats up, season the chicken thighs generously with kosher salt. Add 2 tablespoons of grapeseed oil to the inner pot and swirl to coat the bottom. Once the oil is shimmering, carefully add the seasoned chicken thighs in two batches, ensuring you don’t overcrowd the pot. Sear the chicken for approximately 4 minutes per side, until it’s beautifully golden brown. As each batch is finished, transfer the chicken to a large plate.

2. Soften the Onions: Add the remaining 1 tablespoon of grapeseed oil to the same pot. Introduce the thinly sliced red onion and season it with a pinch of kosher salt. Sauté the onions, stirring occasionally, until they are softened and begin to show golden spots, which should take about 5 minutes.

3. Deglaze and Build the Sauce: Pour in the freshly squeezed orange juice, orange zest, unseasoned rice wine vinegar, soy sauce, low sodium chicken broth, finely chopped garlic, finely chopped ginger, honey, and red pepper flakes. Stir everything together, making sure to scrape the bottom of the pan to deglaze any browned bits left from searing the chicken. This step is crucial for adding depth of flavor.

4. Pressure Cook the Chicken: Carefully place the seared chicken thighs back into the Instant Pot, nesting them into the sauce and onion mixture in as even a layer as possible. Secure the lid, ensuring the vent is in the sealing position. Set the Instant Pot to cook on High Pressure for 18 minutes.

5. Release Pressure and Thicken Sauce: Once the cooking cycle is complete, manually release the pressure according to your Instant Pot’s instructions. Once the pressure is fully released, carefully remove the lid. Transfer the cooked chicken thighs to a clean plate and cover them loosely to keep them warm.

6. Prepare the Cornstarch Slurry: Return the Instant Pot to the Sauté setting. In a separate medium bowl, place the cornstarch. Gradually ladle about 1/4 cup of the hot cooking liquid from the Instant Pot into the bowl with the cornstarch, whisking constantly until a smooth slurry forms with no lumps.

7. Thicken and Add Vegetables: Pour the cornstarch slurry back into the Instant Pot. Continue to cook and whisk the sauce, stirring constantly, until it comes to a boil and begins to thicken slightly. Add the trimmed sugar snap peas to the pot. Continue cooking and stirring occasionally until the sugar snap peas are crisp-tender, which should take about 2-3 minutes.

8. Serve and Garnish: Serve the Instant Pot Orange Chicken immediately over a bed of fluffy white rice. Spoon generous amounts of the luscious pan juices over the chicken and rice. For an extra touch of texture and visual appeal, garnish with toasted sesame seeds and thinly sliced scallions, if desired. An orange slice on the side adds a beautiful finishing touch.

Expert Tips & Tricks

• Zest First, Then Juice: When zesting your orange, make sure to zest before you juice it. It’s much easier to get the zest off a whole orange.
• Don’t Overcrowd the Pot: Searing the chicken in batches is essential for achieving that beautiful golden-brown crust and preventing the chicken from steaming rather than searing.
• Scraping for Flavor: Don’t underestimate the power of deglazing! Those browned bits stuck to the bottom of the Instant Pot are pure flavor gold.
• Cornstarch Slurry Consistency: Ensure your cornstarch slurry is smooth before adding it to the hot liquid. Any lumps will be difficult to whisk out and can result in a less appealing sauce.
• Crisp-Tender Peas: The sugar snap peas cook very quickly. Keep an eye on them to ensure they maintain their vibrant green color and satisfying crunch.
• Instant Pot Venting: Always follow your Instant Pot manufacturer’s instructions for safe pressure release.

Serving & Storage Suggestions

This Instant Pot Orange Chicken is best served piping hot, its sticky glaze glistening under the lights. A generous portion of steamed white rice is the perfect canvas for the vibrant sauce and tender chicken. For an added layer of freshness, a side of steamed broccoli or a crisp cucumber salad makes a wonderful accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the chicken and sauce on the stovetop over medium-low heat, or in the microwave at 50% power, stirring occasionally to prevent the sauce from breaking. You may need to add a tablespoon or two of water or chicken broth if the sauce has thickened too much upon cooling. This dish is best enjoyed fresh, but can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	304 kcal
Calories from Fat		41%
Total Fat	14 g	21%
Saturated Fat	1.9 g	9%
Cholesterol	68.1 mg	22%
Sodium	1089.2 mg	45%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	2.7 g	10%
Sugars	15.2 g	60%
Protein	20.6 g	41%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Orange Chicken: For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Ensure your chicken broth is also gluten-free.
• Spicy Kick: If you love extra heat, increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper to the sauce.
• Different Proteins: While chicken thighs are ideal for their tenderness and ability to absorb flavor, you could also use boneless, skinless chicken breasts, adjusting the pressure cooking time to 10-12 minutes on high pressure.
• Broccolini Instead of Snap Peas: If sugar snap peas aren’t your favorite, broccolini florets or even broccoli florets make excellent substitutes. Add them in the last 2 minutes of cooking.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use boneless, skinless chicken breasts, but you’ll need to reduce the pressure cooking time to 10-12 minutes on high pressure to avoid them becoming dry.

Q: My sauce isn’t thickening. What did I do wrong?
A: Ensure you’re whisking the cornstarch slurry thoroughly and that the sauce reaches a boil while you’re sautéing with the slurry. If it’s still too thin, you can make another small slurry (1 teaspoon cornstarch with 1 tablespoon water) and whisk it in.

Q: Can I make the sauce ahead of time?
A: The sauce can be prepared ahead of time and stored in the refrigerator. You may need to thin it slightly with a bit of water or broth when reheating.

Q: Is it okay to leave the chicken skin on?
A: While this recipe calls for skinless thighs, leaving the skin on will add extra fat and richness, and it will become tender during pressure cooking. It’s a matter of personal preference.

Q: How can I make this dish less sweet?
A: You can reduce the amount of honey by half or omit it altogether. The orange juice and rice wine vinegar provide a good balance of tanginess.

The beauty of this Instant Pot Orange Chicken lies in its ability to deliver big, bold flavors with remarkable ease. It’s a testament to how modern cooking technology can bring beloved restaurant classics right into our own kitchens. Gather your ingredients, embrace the citrusy aroma, and prepare to impress yourself and your loved ones with a dish that’s as comforting as it is exciting. Enjoy!