Sweet and tender Instant Pot orange chicken coated in a flavorful Asian-inspired orange sauce. Using your Instant Pot makes it faster than takeout and ready in just 30 minutes!

Instant Pot orange chicken garnish with green onions in a white bowl.

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Instant Pot Orange Chicken Recipe

Instant Pot orange chicken is a quick, Chinese takeout–style dinner made by pressure cooking chicken in a sweet and tangy orange sauce. It’s lighter than a fried orange chicken but just as flavorful.

Unlike my PF Chang’s orange chicken, everything cooks in one pot. There is no breading, deep frying, or extra dishes needed!

Why You’ll Love This Recipe

  • Fast and easy: Ready in about 30 minutes right in the Instant Pot.
  • Healthier takeout: Same sweet, tangy flavor without the hassle of deep frying.
  • Family favorite: Tender chicken and sticky orange glaze everyone loves!
  • Simple cleanup: One pot means fewer dishes and less mess.

How to Make Instant Pot Orange Chicken

Showing how to make orange sauce for Instant pot orange chicken.
  1. Make the sauce: Whisk together orange juice, honey, garlic, ginger, vinegar and soy sauce. Set aside.
  2. Cook in Instant pot: Pour orange sauce over chicken and stir together. Close lid and turn to manual pressure. Set to cook for 5 minutes. Once done, let naturally release for 10 minutes. Then do a quick release and remove lid.
  3. Thicken the sauce: Turn pot back to sauté. Remove 1/4 cup sauce and whisk in corn starch. Stir mixture back in pot and let cook for 2 minutes, or until sauce reaches desired thickness.
  4. Serve over rice: Serve in a bowl over rice and add sliced green onions and fresh orange zest if desired.
Orange chicken in the Instant Pot coated in orange sauce with a wooden serving spoon.

Cooking Tips

  • Can substitute honey for sugar or brown sugar if preferred.
  • For more heat, whisk in 1 teaspoon sriracha to the sauce.
  • For an even thicker sauce, add in a little more cornstarch.
  • This is a great meal prep recipe. Make the orange chicken and use a pot in pot method for the rice then portion into glass containers.
  • Serving suggestions: Enjoy this classic takeout favorite with steamed rice or fried rice and a side of steamed vegetables and homemade egg rolls.
Instant Pot orange chicken with green onions in white bowl.

Other Instant Pot favorites include Instant Pot teriyaki chicken, Instant Pot butter chicken and Instant Pot chicken and rice.

More Instant Pot Recipes

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orange chicken in white bowl

Instant Pot Orange Chicken

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Sweet and tender Instant Pot orange chicken coated in a flavorful Asian-inspired orange sauce. Using your Instant Pot makes it faster than takeout and ready in just 30 minutes!
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Equipment

Ingredients 

  • 2 pounds boneless, skinless chicken breasts , cut into bite-sized pieces

Sauce

  • ¾ cup 100% orange juice
  • 3 Tablespoons honey , could also use sugar
  • 3 Tablespoons lite soy sauce
  • 1 Tablespoon minced garlic , about 4 cloves
  • 2 teaspoon grated ginger , or 1/2 teaspoon ground ginger
  • 2 Tablespoons rice wine vinegar , or apple cider vinegar
  • 2 Tablespoons corn starch

Optional: S&P, pinch of red pepper flakes, 1 teaspoon sriracha sauce for heat, orange zest, green onions

For serving: cooked rice

Instructions

  • Place 2 pounds chicken cut into bite sized pieces in the Instant pot. Sprinkle a little salt and pepper on top of the chicken.
  • Dump in 3/4 cup orange juice, 3 Tablespoons honey (or sugar), 1 Tablespoons garlic, 2 teaspoons ginger, 2 Tablespoons vinegar and 3 Tablespoons soy sauce. Add in red pepper flakes or sriracha if you'd like to add a little heat. Stir until combined.
  • Close the lid and turn on manual pressure and set to cook for 5 minutes. It will take about 5-10 minutes to build pressure.
  • Release pressure. When the cook time ends, allow to do a natural release of pressure for about 10 minutes. Then do a quick release by turning the top knob and let it release any extra pressure. Then remove lid.
  • Turn the Instant Pot back to saute. Remove about 1/4 cup liquid and whisk in the corn starch. If there's still a lot of liquid you could dump about 1/4 cup out. Then add the corn starch back to the chicken and let cook an additional 2-3 minutes, or until the sauce reaches desired thickness. It will thicken as it stands. Taste and salt and pepper if desired. If you'd like to cut the sweetness and add a little heat, add a dash of sriracha sauce.
  • Serve over rice. Add green onions and fresh orange zest if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • If you’d like to sear the chicken, saute first in the Instant Pot with 1 Tablespoon oil for 2-3 minutes. Scrape up any bits from bottom then proceed.

Nutrition

Calories: 237kcal, Carbohydrates: 15g, Protein: 33g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 97mg, Sodium: 680mg, Potassium: 641mg, Fiber: 1g, Sugar: 11g, Vitamin A: 107IU, Vitamin C: 18mg, Calcium: 15mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I use frozen chicken?

Yes, it is possible to use frozen chicken for Instant Pot orange chicken. Your chicken will need to be in bite sized pieces though, so you have two options. Before freezing, cut your chicken into pieces then freeze it. You could also make Instant Pot frozen chicken, cut it into bite sized pieces and then proceed with the recipe.

Can I use chicken thighs?

Yes, chicken thighs could be used for this Instant Pot orange chicken recipe. Chicken tenderloins is another option, cooking time will change.

Can I add vegetables?

Yes, vegetables would be a great addition to this orange chicken in Instant Pot! Add bell peppers, mushrooms or even green beans. Cooking time will remain the same.

How can I store the leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer up to 3 months.