Instant Pot Spicy Orange Chicken Recipes

Steps:

• Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
• Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
• Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
• Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
• Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
• Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
• Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
• Stir aji mirin into the sauce. Add chicken and vegetables back in.

Steps:

• Combine chicken, BBQ sauce, water and soy sauce in the pot and stir to combine.
• Secure the lid, making sure the vent is closed.
• Push MANUAL or PRESSURE COOK and set the timer for 20 minutes (25 if frozen).
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
• Remove 1/4 cup of cooking liquid and mix with cornstarch.
• Stir cornstarch slurry, chicken, orange juice and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
• Serve over cooked rice and garnish with sesame seeds or green onions

Steps:

• Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
• Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
• Pour orange sauce mixture into the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Turn the Instant Pot® back to the Saute function. Stir in brown sugar.
• Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot® and let cook until the sauce has thickened, 2 to 3 minutes.