Instant Pot Better-Than-Takeout Orange Chicken

OK, I confess: I love walking through the food court and getting those little chunks of heaven on toothpicks (a.k.a. “samples”) from the Asian restaurants. Orange chicken is my favorite, but I never could figure out how to replicate that wonderful glaze until this recipe. The Instant Pot (get yours here: https://amzn.to/2QlkaDf) is what makes it all possible!

Even better? Unlike food court fare, this chicken is not breaded and not fried! Through the magic of pressure cooking, you get amazing orange chicken flavor with no vats of grease involved. There’s just 6 ingredients in this dish–so simple and so easy!

Orange marmalade is the secret ingredient. Yes, that staple of British high tea is not just for scones anymore. After a flavorful bath of orange juice and your favorite BBQ sauce, a finish with orange marmalade gives both a sweetness and a wonderful acidity to the juicy fork-tender chicken.

This is the dump-and-go recipe you’ve been waiting for. No browning the meat, no dicing raw chicken, just put the ingredients in the pot and hit start. Less than 30 minutes later you’ll have orange chicken to die for!

There’s just 6 ingredients in this dish–so simple and so easy!


Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup BBQ sauce (preferably brown sugar flavored)
  • 1/3 cup orange juice
  • 2 tbsp soy sauce
  • 2 tsp cornstarch
  • 2/3 cup orange marmalade

For Serving:

  • 2 cups cooked rice
  • Chopped green onions and sesame seeds for garnish

Instructions:

  1. Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
  6. Remove 1/4 cup of cooking liquid and mix with cornstarch.
  7. Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
  8. Serve over cooked rice garnished with green onions and sesame seeds.

*The MANUAL and PRESSURE COOK buttons are interchangeable.