Best 2 Instant Pot Orange Chicken Recipes
Orange chicken is a classic Chinese takeout dish that is loved by people of all ages. The sweet and tangy sauce, combined with the crispy chicken, creates a flavor combination that is irresistible. With the advent of the Instant Pot, it is now possible to make this delicious dish at home in just a fraction of the time it would take to make it the traditional way. This article will provide you with the best recipe for Instant Pot orange chicken, so you can enjoy this takeout favorite in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT ORANGE CHICKEN
Number Of Ingredients 7
Steps:
- Combine chicken, BBQ sauce, water and soy sauce in the pot and stir to combine.
- Secure the lid, making sure the vent is closed.
- Push MANUAL or PRESSURE COOK and set the timer for 20 minutes (25 if frozen).
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
- Remove 1/4 cup of cooking liquid and mix with cornstarch.
- Stir cornstarch slurry, chicken, orange juice and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
- Serve over cooked rice and garnish with sesame seeds or green onions
Nutrition Facts : Servingsize 1 serving, Calories 1705 kcal, Fat 24 g, SaturatedFat 5 g, Cholesterol 662 mg, Sodium 2729 mg, Carbohydrate 156 g, Sugar 140 g, Protein 206 mg
INSTANT POT® SPICY ORANGE CHICKEN
Spicy orange chicken. I serve over basmati rice and with steamed, salted, and buttered snow peas as a side.
Provided by Shelly Exel-Miles
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
- Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
- Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
- Stir aji mirin into the sauce. Add chicken and vegetables back in.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 40 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.4 g, Protein 28 g, SaturatedFat 1.2 g, Sodium 2692.6 mg, Sugar 25.6 g
Tips:
- For a crispier orange chicken, double-coat the chicken pieces in the cornstarch mixture.
- If you don't have orange marmalade, you can use equal parts orange juice and brown sugar.
- To make the sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
- Serve the orange chicken over rice or noodles.
- Garnish the orange chicken with green onions, sesame seeds, or orange zest.
Conclusion:
Instant Pot Orange Chicken is a quick and easy weeknight meal that's sure to please the whole family. With its sweet and tangy sauce, crispy chicken, and bright orange color, this dish is a surefire hit. Plus, it's made in the Instant Pot, so it's a cinch to clean up. So next time you're looking for a delicious and easy dinner, give Instant Pot Orange Chicken a try.
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