Instant Pot Orange Chicken

Contributor: Brittany Poulson

Making the decision to skip takeout and make a fake out is even easier with the Instant Pot. You won’t believe how easy it is to make Instant Pot Orange Chicken.

  • Author: Brittany Poulson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 2 Tbsp. extra virgin olive oil
  • 2 lbs. boneless, skinless chicken breasts, cubed into 1 and 1/2” pieces
  • 1 cup + 3 Tbsp. orange juice, divided
  • 1/3 cup brown sugar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup tomato sauce
  • 1 Tbsp. rice wine vinegar
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh orange zest
  • 1 Tbsp. fresh grated ginger
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 Tbsp. cornstarch
  • 2 whole green onions, diced
  • 1 Tbsp. sesame seeds


  1. Turn the Instant Pot on the sauté function and add the olive oil. Once hot, add the chicken and cook until browned, about 4-5 minutes, stirring occasionally so it doesn’t stick to the bottom. Turn off sauté mode.
  2. In a medium bowl, whisk 1 cup of the orange juice, the brown sugar, soy sauce, tomato sauce, rice wine vinegar, garlic, orange zest, ginger and red pepper flakes (if using). Add the sauce mixture to the Instant Pot and stir together with the chicken.
  3. Secure the lid on the pressure cooker and set it to manual high for 5 minutes. When the timer is done, allow a natural release for 10 minutes.
  4. Meanwhile, in a small bowl whisk together the remaining 3 tablespoons of orange juice and the cornstarch until there are no lumps.
  5. When the 10 minutes is up, turn the steam valve to open to release any extra pressure. Remove the lid and turn the pressure cooker back to sauté mode.
  6. Add the orange juice/cornstarch mixture and stir until the sauce is thickened. When sauce reaches desired thickness, turn off the Instant Pot and allow to sit for 5-6 minutes before serving.
  7. Add garnish of diced green onions and sesame seeds.