Pressure cooker orange chicken is one of the easiest and best pressure cooker chicken recipes to make when you crave an Asian meal at home. Tender bite-size pieces of chicken in a sweet, spicy orange sauce. This delicious Pressure Cooker Orange Chicken can be on the table in about 20 minutes.
When I posted my Honey Sesame Chicken Recipe in January, Elinor, a Pressure Cooking Today email subscriber, emailed me and asked if I would post an orange chicken recipe. Since my family loves orange chicken too, I was happy to create a Pressure Cooker Orange Chicken recipe.
Making Orange Chicken in an Instant Pot
The Recipe Critic has a popular slow cooker orange chicken that uses orange marmalade as a short cut, giving the sauce a bright orange flavor without having to reduce orange juice. I changed the recipe from a slow cooker recipe to a pressure cooker recipe and added a little chili garlic sauce to spice it up just a little bit to balance out the sweetness.
Instead of rice, I served the pressure cooker orange chicken with zucchini noodles and carrot noodles.
I love to use my Spiral Vegetable Slicer. The zucchini noodles are fun to make and fun to eat. I just quickly sauteed them in a frying pan when the orange chicken was finished cooking.
I served this when my daughter and grandsons were visiting and everyone loved it. Definitely give this quick and easy chicken recipe a try. Thanks for the suggestion Elinor.
Update: I’ve updated the recipe with directions on cooking long grain white rice at the same time you pressure cook the chicken. I’ve also added a quick video showing you just how easy it is to make:
Pressure Cooker Orange Chicken
- 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
- 1/4 cup soy sauce
- 1/4 cup water + 3 tablespoons water, divided
- 2 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon chili garlic sauce
- 1/2 cup orange marmalade
- 3 tablespoons cornstarch
- 2 green onions, chopped, optional
- red pepper flakes, optional
Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.
Serve topped with green onions and red pepper flakes if desired.
You can cook rice at the same time you cook the chicken. Here’s how I to do it. Use a 7×3 inch round cake pan or similar dish, and add rice ingredients. Place a rack on top of the chicken in the pressure cooking pot, and place the cake pan on top of the rack. Use this rice recipe https://www.pressurecookingtoday.com/pressure-cooker-white-rice/ and be sure and do a 10 minute natural release.