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Easy Instant Pot Orange Chicken

Quick, easy, and delicious orange chicken made with chicken thighs in the Instant Pot cooker. Garnish with extra green onions and sesame seeds and serve over rice, if desired.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 2394.5 kcal

Equipment

  • 1 Instant Pot (Multi-functional Pressure Cooker)
  • 1 Kitchen Shears For trimming chicken fat
  • 1 Large Mixing Bowl For preparing the orange sauce
  • 1 Small Mixing Bowl For cornstarch slurry
  • 1 Whisk or Spoon For stirring ingredients and slurry

Ingredients
  

Main

  • 2 pounds boneless skinless chicken thighs, or more to taste
  • ½ cup orange juice
  • ½ cup lemon juice
  • ¼ cup low-sodium soy sauce
  • ¼ cup diced green onions
  • 2 large oranges zested
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup brown sugar or more to taste
  • 6 tablespoons cornstarch
  • 6 tablespoons water

Instructions
 

  • Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
  • Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
  • Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Turn the Instant Pot back to the Saute function. Stir in brown sugar.
  • Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

Notes

For a more vibrant citrus flavor, consider using freshly squeezed orange and lemon juice. When sautéing the chicken, avoid overcrowding the pot to ensure proper browning; work in batches if necessary. The natural release period is crucial for tender chicken thighs, so resist rushing it. Pay close attention when thickening the sauce with the cornstarch slurry, stirring constantly to prevent lumps and achieve a smooth, glossy consistency. Taste and adjust the balance of brown sugar and Sriracha to achieve your desired sweet and spicy profile. Finish with a generous sprinkle of toasted sesame seeds and more fresh green onions for visual appeal and an extra layer of flavor.