Description
A delicious and easy Instant Pot recipe for orange chicken, served over rice or cauliflower rice.
Ingredients
Scale
- 1 tablespoon cooking oil (I used avocado oil)
- 1 pound boneless, skinless chicken breasts or chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 1 red or yellow bell pepper, sliced
- 1 1/2 cups freshly-squeezed orange juice (from about 3–4 oranges)
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon sea salt
- 2 tablespoons arrowroot starch or corn starch
Instructions
- Press the Sauté button on your Instant Pot. Pour in the cooking oil and let it heat up for a few minutes.
- Then, add the chicken, onion, and bell pepper. Stir and let cook for about 3-4 minutes.
- Cancel the Sauté button and add the orange juice, sugar, and salt. Stir and lock on the lid.
- Set the time to 6 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick-release to get rid of any remaining pressure.
- Remove the lid and press the Sauté button. Whisk in the arrowroot starch or cornstarch for about 2 minutes, or until the sauce starts to thicken.
- Cancel the Sauté button and serve the orange chicken over steamed white rice, brown rice, or sautéed cauliflower rice.
- Serve hot.
Notes
- This dish pairs well with steamed vegetables or rice.
- Feel free to adjust the sugar based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg