Instant Pot Orange Chicken Recipe

Name: Instant Pot Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bone-in skinless chicken thighs (2 pounds); kosher salt; 3 tablespoons grapeseed oil or 3 tablespoons vegetable oil, divided; 1 large red onion, thinly sliced; 3/4 cup freshly squeezed orange juice; 2 teaspoons finely grated orange zest; 1/2 cup unseasoned rice wine vinegar; 1/4 cup soy sauce; 1/2 cup low sodium chicken broth; 6 garlic cloves, finely chopped; 1 tablespoon finely chopped ginger; 2 tablespoons honey; 1/2 teaspoon red pepper flakes; 2 teaspoons cornstarch; 6 ounces sugar snap peas, trimmed; white rice, for serving; toasted sesame seeds, for serving (optional); thinly sliced scallion, for serving (optional); orange slice, for serving (optional)

Servings: persons

8 bone-in skinless chicken thighs (2 pounds)
kosher salt
3 tablespoons grapeseed oil or 3 tablespoons vegetable oil, divided
1 large red onion, thinly sliced
3/4 cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
1/2 cup unseasoned rice wine vinegar
1/4 cup soy sauce
1/2 cup low sodium chicken broth
6 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons honey
1/2 teaspoon red pepper flakes
2 teaspoons cornstarch
6 ounces sugar snap peas, trimmed
white rice, for serving
toasted sesame seeds, for serving (optional)
thinly sliced scallion, for serving (optional)
orange slice, for serving (optional)

1
Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.).
2
Place chicken thighs (and onion mixture, if you used a skillet on the stovetop) in pot, nestling them into as even a layer as possible.
3
Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting.
4
Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately 1/4 cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired.

972

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 bone-in skinless chicken thighs (2 pounds), kosher salt, 3 tablespoons grapeseed oil or 3 tablespoons vegetable oil, divided, 1 large red onion, thinly sliced, and more.

Yes, Instant Pot Orange Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Orange Chicken

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