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Overhead shot of orange chickn on a plate, garnished with an orange twist.
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5 from 3 votes

Orange Chicken in the Instant Pot

This easy recipe for Orange Chicken in the Instant Pot features tender chicken in a zesty orange sauce made with real orange juice, fresh ginger, soy sauce, and sriracha.
Prep Time15 mins
Cook Time20 mins
Pressure Release10 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Keyword: easy chinese recipes, instant pot chicken, instant pot orange chicken
Servings: 6
Calories: 211kcal


For Chicken and Sauce:

  • 2 pounds boneless skinless chicken breasts, cut into 1 - 2 inch pieces (you can also use boneless skinless chicken thighs)
  • ½ cup tomato sauce
  • 1 cup orange juice
  • 3 tablespoons vegetable oil
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon apple cider vinegar or white vinegar
  • 2 cloves garlic, minced
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon orange zest

For the Cornstarch Slurry:


  • Rice, for serving
  • Chopped fresh chives or green onions, for garnish


  • Heat the pressure cooker. Choose Saute option on medium heat.
  • Add the oil to the Instant Pot. When heated, add the chicken, ginger, and orange zest. Saute for 3 minutes. Stir constantly to prevent sticking.
  • Add the rest of the ingredients to the Instant Pot. Mix well until combined.
  • Close the lid, set the valve to “sealed,” and select High Pressure. Set the time for 10 minutes.
  • When the time is up, allow the pressure to release naturally for 10 minutes. Then slide the valve to “vent” to quickly release the remaining pressure.
  • Select the Saute function again, this time on low heat.
  • In a bowl mix the cornstarch and water to make the slurry.
    Add the slurry to the chicken inside the Instant Pot and mix well.
  • Cook on the Saute function for 5 minutes, or until the sauce has thickened.
  • Turn off the IP.
  • Serve over rice, and garnish with fresh chives or green onions.
  • You can also serve over vermicelli noodles, if desired.


Notes: Adjust the spiciness by reducing or increasing the amount of sriracha sauce.


Calories: 211kcal | Carbohydrates: 9g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 563mg | Potassium: 738mg | Fiber: 1g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 27mg | Calcium: 20mg | Iron: 1mg