Instant Pot Orange Chicken

The Method for Instant Pot Orange Chicken

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the chicken in 3 tbsp cornflour. Set the Instant Pot to sauté and brown the chicken in the oil for 4 minutes.

   Mark done Start 4 min timer

2. Add the orange juice, zest, soy sauce, honey, vinegar, garlic, ginger and chilli flakes and stir, scraping the base.

   Mark done

3. Seal and cook on high pressure for 6 minutes. Release the pressure quickly.

   Mark done Start 6 min timer

4. Select sauté. Mix 1 tbsp cornflour with 2 tbsp cold water, stir it in and simmer for 2 minutes until thick and glossy.

   Mark done Start 2 min timer

5. Scatter with the spring onions and sesame seeds and serve.

   Mark done

Things to Watch For

1. Use fresh orange juice and zest for the best flavour.
2. Thicken only with the lid off.
3. Reduce the sauce a little longer for a stickier glaze.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve It With

Steamed rice · Broccoli · Egg fried rice · Stir-fried greens

Keeping Instant Pot Orange Chicken

Keeps for 3 days in the fridge. Reheat with a splash of orange juice.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.