Instant Pot Orange Chicken

Step 1

Pro Tip: To get the most tender chicken, before cooking: clean chicken of any excess fat. Pound with a meat mallet to about 1 inch thickness and then cut into cubes

Step 2

Set the instant pot on the Sauté function, let it heat up. Add 1 tablespoon of olive oil. Add the chicken pieces and cook until the chicken changes color to light brown (about 10 minutes)

Step 3

While chicken cooks, mix together orange juice, minced ginger, garlic, rice wine vinegar, coconut aminos, brown sugar, tomato ketchup, and orange zest. Do not add corn starch or water.

Step 4

Add orange juice mixture to the pot. Stir until all ingredients are combined and chicken is well coated in the sauce. Make sure to scrape up any browned bits from the bottom of the instant pot to avoid getting a burn notice

Step 5

Close the lid and set the valve to Sealing. Cook on High Pressure for 7 minutes.

Step 6

Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.

Step 7

Release any remaining pressure by opening the valve. Open the lid and press the Cancel button.

Step 8

Press the SAUTE button.

Step 9

In a bowl whisk together cornstarch and water until completely dissolved to make a cornstarch slurry.

Step 10

Once the sauce starts to bubble, slowly pour in the cornstarch slurry while whisking the sauce.

Step 11

Allow the sauce to bubble and cook for 1-2 minutes or until the sauce thickens.

Step 12

Once the sauce has thickened, press the cancel button.

Step 13

Serve over rice, cauliflower rice, steamed veggies or however you like!

Step 14

Pro Tip: To get the most tender chicken, before cooking: clean chicken of any excess fat. Pound with a meat mallet to about 1 inch thickness and then cut into cubes

Step 15

In a large sauté pan, add 1 tablespoon of olive oil. Add the chicken pieces and cook until the chicken changes color to light brown (about 10 minutes)

Step 16

While chicken cooks, mix together orange juice, minced ginger, garlic, rice wine vinegar, coconut aminos, brown sugar, tomato ketchup, and orange zest. Do not add corn starch or water.

Step 17

Add orange juice mixture to the pot. Stir until all ingredients are combined and chicken is well coated in the sauce.

Step 18

Cook the chicken/sauce over medium high heat for 2-3 minutes

Step 19

In a bowl whisk together cornstarch and water until completely dissolved to make a cornstarch slurry.

Step 20

Turn the heat up on the pan. Once the sauce starts to bubble, slowly pour in the cornstarch slurry while whisking the sauce.

Step 21

Allow the sauce to bubble and cook for 1-2 minutes or until the sauce thickens.