Easy Instant Pot Orange Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs, or more to taste
- ½ cup orange juice
- ½ cup lemon juice
- ¼ cup low-sodium soy sauce
- ¼ cup diced green onions
- 2 large oranges, zested
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons Sriracha sauce
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup brown sugar, or more to taste
- 6 tablespoons cornstarch
- 6 tablespoons water
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Instructions
- 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.
Source
Original recipe: View Original