Instant Pot Orange Chicken

Before Pressure Cooking

1 cup Orange Juiceabout 4 medium oranges

¼ cup Soy Sauce

¼ cup Ketchup

1 tbsp Rice Wine Vinegar

2 tbsp Brown Sugar

2 tsp Ginger, grated

3 Garlic Cloves, pressed

½ tsp Onion Powder

½ tsp Pepper

2 lbs Chicken Thighs

After Pressure Cooking

2 tbsp Cornstarch

2 tbsp Waterfor cornstarch slurry

Add 1 cup of orange juice, 1/4 cup soy sauce, 1/4 cup ketchup, 1 tablespoon of rice wine vinegar, 2 teaspoons of ginger, 3 cloves of garlic, 2 tablespoons of brown sugar, 1/2 a teaspoon of onion powder, and 1/2 a teaspoon of pepper to your inner pot and stir it all together.

Add your chicken thighs to the inner pot and coat both sides with the mixture.

Pressure cook for 5 minutes and natural-release the pressure for 10 minutes before quick-releasing.

Remove the lid and set the chicken aside. Press cancel and turn on saute medium. Make a cornstarch slurry with cornstarch and water and pour it into the liquid when it starts to bubble. While that's thickening cut the chicken into bite-sized pieces and place it back into the mixture. Turn off saute. Enjoy!

Print Options:

Instant Pot Orange Chicken