Pressure Cooker Orange Chicken
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
Ingredients
- 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
Instructions
- 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.
Notes
Note: 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 68mgSodium: 665mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 26g
Nutrition information is calculated by Nutritionix and may not always be accurate.
I made this recipe this evening with no modifications except I used home canned peach habanero jam instead of marmalade. It was outstanding! Thanks for your ease of use recipes! Always appreciated with the business of life.
Thanks Bonna! Sounds like a great way to change it up.
Another quick question and I am ready to try. In the honey sesame chicken recipe you call for 2 Tbl of cornstarch mixed with 3 Tbl water but in this recipe you call for 3 and 3. Do you think this recipe just needed more to thicken based on the ingredients or such?
Yes, I thought it needed a little extra thickening based on the ingredients.
Just a question on comparing this recipe with your Honey Sesame Chicken. With the honey chicken, you sauté the chicken with the onion for 3 minutes and then still pressure cook the chicken for 3 minutes for a total of 6 minutes before the cornstarch. But with this you only mention pressure cooking the chicken for 3 minutes with no sautéing. Is 3 min of cooking going to be long enough of a cook time? I guess I just want to verify since both recipes are similar but have different cook times.
Hi Pam – yes, 3 minutes is enough time to pressure cook the chicken. One of the reasons I saute the chicken in the Honey Sesame Chicken recipe is because the sauce is a little more clear and sauteing the chicken helps to get rid of some of the white goo (protein) that chicken releases as it cooks – not because the chicken needs to cook longer.
This was wonderful, great recipe, the whole family loved it. Wondering if you have tried the same thing with fish? We have been making a lot of fish and thought that cod would go well. I was wondering if you tried it, and would you use the same cooking time or modify? Thanks so much.
Hi Sherri – glad you enjoyed the recipe. I haven’t tried it with fish, but I think it would work well. The cook time would depend on how thick your cod was, other recipes use a 2 to 3 minute cook time for cod. Let me know how it goes if you try it.
Hi Barbara. So I used frozen halibut for three minutes. It came out well but the chicken is better. Mainly because the halibut fell apart where the chicken doesn’t. So a good experiment, but we like the chicken better.
Thanks for the update Sherri!
Came out great! I only used 2 chicken half breasts but made full sauce ingredients. I added a teaspoon of hosin sauce and fresh grated ginger.
Sounds like delicious additions. Thanks for sharing Jody!
You gave a link on how to cook rice at the same time as the chicken. My question is which setting did you use? I have a setting for Rice and Meat/Chicken, or maybe it doesn’t matter. Also, will Jasmine work with cooking together? It is my favorite rice. The link also mentioned a 10 minute natural release time. That won’t overcook the chicken?
Thank you
Hi Teresa – yes, Jasmine rice will work as well. The button you use doesn’t usually matter. The rice button on the Instant Pot is preprogrammed, so you won’t use that one for this recipe. Meat/chicken adjusted to the time to 3 minutes would work well.
Hey, Barbara! I plan to make this for my book club this week, but need to double it since we have several members (and I also still need to feed my husband and kiddo at the same time!) Any tips or tricks I should know for doubling? Thanks!
This is a perfect dish to serve for your book club. Since you’re doubling it, I would reduce the cook time because it will take longer to come to pressure. Reduce it to 2 minutes if you’re serving it right away, or reduce it to 1 minute if you know it will be on Keep Warm for a while. Also, chicken releases differing amounts of liquid as it cooks, if necessary, add more cornstarch slurry to thicken the sauce if needed. Let me know how your guests like it 🙂
Thanks for the tips! I did make this for my book club, with minor modifications (I used chicken thighs and homemade kumquat marmalade since I always have that on hand due to the generosity of a coworker who brings in kumquats from her mom’s tree!) I had LOTS of liquid when I opened my pot and ended up doing a little extra cornstarch slurry, but I think it would have been fine with the listed amount as it thickened up really fast. I did mostly double the sauce, but I don’t think that was necessary either as we had an almost excessive amount of sauce. Overall, it went really well with the rest of our meal:chicken gyoza; Asian salad with cashews (a Costco mix); fresh green beans with mushrooms, shallots, ginger, and garlic; and rice (white and cauliflower options). I finished things off with some homemade cookies – both almond and chocolate chip.
Thanks for the update! What a fabulous menu 🙂
I am glad no barbecue sauce I made a recipe Sun day and threw it all out 2 cups of barbecue sauce I should have known.
I am assuming you are using fresh, raw chicken and then dicing it? Couldn’t tell if the chicken was already cooked. If I have frozen chicken breasts, how could I thaw just enough to then dice for this recipe?
HI Betsi – yes, it uses fresh raw chicken in the recipe. I give directions on thawing just enough to dice in this post https://www.pressurecookingtoday.com/how-to-pressure-cook-frozen-chicken-breasts/ Enjoy!
Insta Pot says always use 1 1/2C liquid. there’s much less than that in this recipe unless I’m missing something?
When you’re cooking ingredients that release liquid as they cook, you don’t need to start with as much liquid. The 1 1/2 cups is a conservative starting point. This recipe is quick cooking and the chicken releases a lot of liquid as it cooks, so you can use less liquid so your sauce will be more flavorful. Enjoy!
Is this recipe for the 6qt. I have a 3qt. Would the recipe still work
Hi Andrea – yes, this will work in the 3 quart with no changes.
My husband loves the crunchiness of the outer crust on his orange chicken will this come out the same?
Hi Sarah – no, to get the crunchiness you have to deep fry it. This is a better for you version without the crunchy coating.
That’s what so great about a recipe.you can tweak it to how you want it.Or keep the same
If we make this up ahead of time and freeze it, would the cooking time need to change if we put it in frozen from the freezer?
You can definitely use diced frozen chicken in the recipe, just bag the frozen chicken so it lays flat and add a minute or two of cook time. As long as the chicken lays flat, you should be able to cook from frozen without much adjustment in the cooktime. Having the chicken in a big frozen clump would make it so the inner chicken doesn’t cook as quick as the outer chicken, if that makes sense.
However, if you were going to make it as a freezer meal, I’d recommend putting together the liquid ingredients in a separate bag from the diced chicken and then thawing the liquids on the saute mode before you begin the pressure cooking process. (With the pressure cooker, you want to make sure there’s enough liquid in the pot to ensure the pot can safely come to pressure, and I’m not sure how freezing it with the chicken would affect the process.) If you try it, let us know how it works out!
This has become one of my go-to recipes, but I have made a couple of changes to reduce the sugar rush:
I use Sugar-Free Orange Marmalade with fiber
Replace: 2T brown sugar with 1 Tbsp 2 tsp Xylitol and 1 tsp marmalade
Make with rice on top in my Breville Pressure Cooker 4 min quick release.
This comes out with perfection! People think I’m joking when I say dicing the chicken is the most time-consuming part of this recipe.
Thanks so much for sharing your changes! Glad it’s a hit 🙂
This was awesome! Will definitely make again!
Great! Thanks so much Denise 🙂
I made this last night. This is the first time I cook two things together, rice and chicken. I was very very sceptical that this would work. I placed the trivet/rack directly on the chicken and put the container with rinsed rice and water on top. Pressure cooked for 3 minutes, did natural release for 10 minutes. Removed the rice and covered the container while I melted the marmalade and cooked the corn starch mixture to thicken. WOW!!! It worked!!! Rice came out perfect. Cold have used a bit less corn starch in the chicken, but this is nit-picking. My husband was impressed as well. Can’t wait to try something else.
That’s awesome- thanks!
This is one of my family’s favorite recipes! I kept the recipe the same except I also add the juice and zest from one orange. SO YUMMY!
Sounds like great additions – thanks for sharing!
I’ve just got my Electric pressure cooker and the Orange chicken is the first thing I’ve made in it. So easy to do and the meal was delicious. Thank you so much, I’m looking forward to trying other recipes now.
Can you make this in a pressure cooker that is not an instant pot? How long do you cook it for? It seems like 3 minutes isn’t long enough to cook anything let alone chicken!
Hi Kim – the chicken is cooking while the pressure cooker is coming to pressure so the overall cook time is longer than 3 minutes. The time doesn’t start counting down until pressure is reached and that’s plenty of time to cook the chicken. Yes, it can be made in any electric pressure cooker.
Kim,
I use this recipe in my Breville Fast-slow pressure cooker, this recipe works great the 3 min on high pressure is a perfect time for most chicken breast meals. I push it up to 4 min with a quick release when cooking with rice or 3 min with an auto-pulse release. The time increase is just for how I prefer my rice.
This is one of our favorite quick recipes! I make it a couple times a month! I’m wondering how you suggest heating leftovers though. I think the cornstarch makes the consistency so thick when it’s reheated. Any tips? Thank you!
Hi Chelsea – you should be able to add just a little water and it will thin the sauce back out. Have you tried reheating in the pressure cooker? It’s a great way to reheat. You just put whatever you’re reheating in a pan, put the trivet in the pot add a cup of water and put the pan on the trivet. It only takes a few minutes at pressure for it to reheat.
Delicious! I made it on the stovetop this time as I left my Instant Pot at the office, but will definitely make this again. Soon!
Great – thanks Susan!
Hi Barbara,
I’m not sure if my previous post went through. I asked if it is possible to use a Corningwear casserole dish to make the rice in the Instant Pot with the orange chicken recipe.
Hi Deena – yes, as long as you have the Corningwear fits and is on a trivet/rack it is safe to use in the pressure cooker.
Hi. Can you substitute Truvia or Splenda for the sugar? I am doing low carb and plan on using sugar free marmalade as well. Thank you!
Hi Ellen – I would just omit the sugar in the recipe and add you sugar free marmalade at the end. Enjoy!
Barbara – Your Orange Chicken is one of my husband’s favorite Instant Pot recipes from your website. He prefers dark meat, so we cut up boneless chicken thighs, instead. I have also modified the recipe for our tastes: we buy an orange (navel orange works fine) and use a microplaner to get some zest to add with the cornstarch. I substitute the 3 Tbsp. water with juice from the orange , especially in the cornstarch step, and use half the marmalade called for in the recipe. This reduces the amount of processed sugar. I also add 1/2 teaspoon of orange extract.
Thanks so much for sharing Doris! Great tips 🙂
Not bad at all. We made Jasmine rice on the side. I threw some green onion and red pepper flakes on at the end. We didn’t care much for adding green onions. With the amount liquids that were used, it was difficult to cook it down to the syrupy consistency the recipe called for. The taste was not very strong… but pretty mild and clean. I’d give it 3.5 out of 5 stars. Totally better than buying frozen stuff at the store.
Hi William – glad you enjoyed it.
Can I use frozen chicken or should I have it thawed before I make this recipe?
Hi Sarah – if you want to use frozen boneless skinless chicken breasts, you could but I would cook it for 6 minutes, then dice it and add it back to the pot before thickening the sauce.
I tried the recipe tonight in my stove top pressure cooker. It turned out wonderful. I doubled the sauce and then added our favorite Chinese veggies at the end. The family loved it. Used four minute cooking time, and quick release and it was perfect. Great recipe!! Will use again and again!!
Great idea to add Chinese veggies. Thanks for sharing Beverly!
Excited to try this! I want to cook the rice in the same pot, but you’re supposed to do a 10 minute NPR. The orange chicken recipe calls for a quick pressure release after done cooking. Would doing the 10 minute NPR effect the chicken?
Hi Josh – you can cut your chicken in a little bit bigger bite size pieces to compensate for the extra release time, but I haven’t found any need to change the recipe time when doing a natural release with this recipe. Enjoy!
New to pressure cooking, this was fabulous! I did not have marmalade, so substituted mango jam (homemade).
Sounds like a great substitution – thanks for sharing Mary!
Are the times for a pressure cooker that has a high of 15psi or an Instant Pot which has a high of 11psi?
Hi Linda – all my recipes are created using an electric pressure cooker. However, on quick cooking recipes such as this one, there is no need to adjust the cooking time because of the lower psi because an electric pressure cooker will typically take longer to come to pressure. Enjoy!
This was really good family really loved it added mushrooms was a wonderful add in served over white rice
Thanks Amy!
Love this recipe! I added a handful of whole cashews at the end. Serve over brown rice. Dinner is done in nothing flat!
Thanks Julie – cashews sound like a great addition.
Amazing!! New family favorite?
I just made this, only my third meal with my IP, and it was a huge hit! Even my 5 year old loved it. The only change I would make is adding a little more marmalade for more of that orange flavor. Thanks for sharing!
Thanks Wendy – sounds like a delicious change. Have fun with the Instant Pot 🙂
Just new to your blog & everything looks awesome!- can’t wait to try!! Have also been doing a lot of spiralizing… for this dish how did you prep your “noodles”? Steam?, any dressing?
Thank you!!
I’m trying to do more of the make ahead meals. Can you put this in containers, freeze, and then cook right from the freezer? Would you have to thaw it first or just adjust the time? Oh, and if you cut the recipe in half, how much do you adjust the time?
Hi! I made this for dinner last night and it was a BIG hit with my family. I love that it wasn’t overly sweet or spicy. I added a package of frozen stir-fry vegetables the same time as the marmalade and they heated through nicely. I served it up over sticky rice and oh so yummy. Next time I will use fresh veggies in the steamer basket for a bit more crisp and believe you me there will be lots of next times. Thank you for a great recipe I have pinned it for you.
Thanks DeAnna – sound like a great way to serve it. Definitely need to sneak in some veggies wherever you can.
Looks delicious. Do you think I could sub orange juice for the Marmalade and maybe add a little more sugar?
Hi Hannah – I think you’d need to reduce the orange juice to get the concentrated orange flavor in marmalade.
This looks wonderful! Thank you for sharing. Do you or have you made one for a sweet and sour recipe?
It’s not chicken, but this sweet and sour pork is great https://www.pressurecookingtoday.com/sweet-and-sour-country-style-ribs/
In your honey sesame chicken you saute the chicken for 3 minutes before pressure cooking. In the orange chicken there is no previous sauteing just pressure cook for 3 minutes and thicken the sauce.
Should we saute the chicken a little before the pressure cooking stage.
Enjoy using the pressure cooker and will try many of your recipes.
Thank you
Hi David – Sauteing the chicken before pressure cooking adds a little more flavor to the chicken and the pieces don’t clump together as much when they’re pressure cooking. Some people like the extra layer of flavor and some people would rather just get the meal done as quickly as possible. As long as you don’t saute the chicken very long, you could certainly do it with this recipe as well. Although, I didn’t in this recipe because the marmalade adds such a strong flavor already.
Barbara, thank you for all your hard work to help us utilize our pressure cookers for yummy meals. However, I know I am in the minority but not everyone likes spicy. I am actually allergic to chili peppers, jalapenos, red pepper flakes, paprika (I think you are getting the picture). I substitute pablano peppers when possible because I can eat those but what other flavors can you suggest I use in these recipes? Thanks!
Thanks Jody! You could increase the onion and garlic in many recipes, ginger would be a nice addition, maybe black pepper or canned green chilies?
chili garlic sauce
Can you tell me which chili garlic sauce would be good for this recipe. What seems to be popular today is Sriracha.
Thank you
Hi David – the chili garlic sauce I use is more chunky than Sriracha. Here’s a link https://www.amazon.com/Chili-Garlic-Sauce-Huy-Fong/dp/B000Z4JISQ
U r so awesome! I’m new to the cooker & the web. LoL… But u r so easy to read & understand how to do these dishes, I can’t wait to try more. Thanks Solo Much !! I’m also 57yr.old & on S.S.I. Some things r hard for me because of injury, so u have inspired me in lots of ways:)
Thanks Rhonda! So nice to hear 🙂 Have fun!
PS Do I remove the chicken when it’s time to sauté??
No – just push the chicken to one side. Enjoy!
Just got my pressure cooker and I am going to make this tonight. I can’t wait!!
Hi Kristin – that’s so exciting!
Made this last night and it was a huge hit in my household! And I live with a very picky eater.
My only question was the garlic chili sauce. I couldn’t find that, so I used sweet chili sauce and threw in some minced garlic. I was surprised that the recipe only called for 1/4 teaspoon. That seems like nothing. So I went ahead and threw in a heaping teaspoon.
I know I have a hit when I’m told that I can make this recipe “anytime”!
Thanks Dave – glad it was a hit! Here’s what the sauce looks like https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO you can generally find it in the Asian section at the market. But if you loved it with your sweet chili sauce, you may want to keep using that!
I made this exactly how it was written and it was PHENOMINAL!!! Thank you for another fabulous recipe!
Thanks Lisa! So glad you loved it 🙂
Do you think it would be too weird if I substituted apricot marmalade for the orange? That is what I have….Thank you!
Hi Erika – I haven’t tried it, but apricot has a pretty neutral taste, so I think it would work. You could spice it up a bit more if you didn’t care for the taste as much.
Thank you! The more I thought about it, the worse I sounded, trying to make orange chicken into apricot chicken…LOL
Can you tell me what to use to saute in my pressure cooker. I have a Simply Ming pressure cooker, it has open sear, steam, and warm options. also slow cook and of course pressure.
Thanks very new at this.
Hi Barbara – your sear option should work well to saute. Have fun!
I have chili sauce but not garlic sauce. Can I just add some garlic to the chili sauce and call it garlic chili sauce?
Hi Tim – you can if it’s an Asian chili sauce and not the tomato base chili sauce like Heinz.
Thank you. Thanks to your website I will never have to get married now. I kid. Kinda.
lol 🙂
Is “rice wine vinegar” the same as “rice vinegar” or would a “wine vinegar” be closer to what you are using? I can get “red, white or champagne wine vinegar” and “rice vinegar” at the store I shop at.
Hi Regina – rice vinegar and rice wine vinegar are basically the same thing. You’ll want to use rice vinegar in this recipe. Enjoy!
Your recipe says rice wine vinegar which instead I just have the product “rice vinegar”. So you are saying I should use the rice vinegar and a rice wine vinegar is not needed or not what I want? Are they the same thing?
Sorry, never mind. I looked it up and google says it is the same thing but not to be confused with rice wine.
I just tried your recipe. I’m dropping Pei Wei and making my own food from now on. This was so easy and I was kinda surprise how great it tastes. Thank you for the most excellent blog post.
Thanks Curtis! I love how easy this recipe is too.
I accidentally added the marmalade and cooking it with the chicken really kicked up the flavor
I debated whether it was best to add it before cooking or after. Good the know you liked if better before. Thanks Curtis 🙂
Hmmm interesting. I wonder what would be the difference in cooking marmalade with chicken or adding after. But I bet it causes some of the marmalade to cook down or dissipate, which probably means less sauce. Guess I could try half and half but I have found when I deviate from recipes, is when I mess up.
This recipe is delicious. I served it over brown rice and stir fried vegetables on the side. I will be making it again.
Sounds like great addition. Thanks Janice!
Just wondering if you think it’s possible to omit some of the sugar and/or cornstarch. My husband is diabetic and with the brown sugar, marmalade and cornstarch I’m worried about too much sugar. We just got our instant pot and made your beef and broccoli and it turned out great. Looking forward to trying more pressure cooking. Thanks for your recipes!
Hi Gretchen – you could look for a low sugar marmalade and eliminate the brown sugar if you’d like. The cornstarch doesn’t have sugar and is just for thickening. Glad you like the beef and broccoli and are enjoying my site – thanks! Sounds like you’re having fun with your new Instant Pot.
Great, thanks for your prompt reply and help!
3 minutes really?? This is hella exciting! Just ordered mine can’t wait to try this!!
Isn’t it great! And no stirring or boiling over on the stove.
I am a newbie to Pressure Cooking. When the recipe says cook at high pressure, what does that mean? How do you know which setting to use? If you choose manual, will it automatically be high pressure? Thanks!
Hi Lacy – yes, manual automatically uses high pressure. Here’s a post that will help https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Have fun!
Unfortunately, this was just a waste of chicken 🙁 It tasted extremely cornstarchy, and I had to add a bunch of orange juice concentrate to make it palatable. I’ll probably throw away the leftovers, though 🙁
Hi Heather – sorry you didn’t care for it. Did you make any changes to the recipe? Did you allow the sauce to simmer so the cornstarch would thicken properly?
My husband and I tried Pressure Cooker Orange Chicken, we loved it, in fact it’s our 2nd or 3rd time making this scumptious dish, and we’ve had with risotto, rice, and today with Chinese noodles. MMMMMMMMYum??
Just made this tonight. It was really good and really easy. I didn’t add the garlic chili sauce so it was a bit on the sweet side. I will add it next time. My 4 year old picky eater ate lots of it. I served it with couscous and broccoli. Thanks for another great recipe!!!
Could this receipe be made with Frozen chicken breast? If so, how should I adjust the cooking time and or/instructions.
Thanks
Hi Gail – what I like to do if I only have frozen chicken breasts, is to pressure cook the frozen chicken breasts for 2 minutes in a cup of water on high pressure. Then I use some of the water in the recipe, the chicken and cook the recipe as directed.
This was incredibly easy, and quite tasty! DH swore it was better than any Orange Chicken he had tasted at any Chinese restaurants. I bought a flat of boneless skinless chicken breasts, and cut 2 of them into large chunks for freezing for a future meal, and then continuing chunking the 3 of them for tonight’s meal (for 2 people). This hardly filled my 6-quart pressure cooker, so the cooker came up to pressure and released pressure much quicker than usual.
I will definitely make this again!
That’s a great review. Thanks Kathryn!
I made this today, I substituted boneless skinless chicken thighs for the breast, and used 4 heaping teaspoons of the garlic chili sauce vs 1/2 teaspoon 🙂 It was very good, thank you!
Hi CJ – you do like it spicy 🙂 My husband would like it that hot too. Glad you enjoyed it! Thanks!
Looks fabulous! If I have a little over a pound of boneless, skinless chicken thighs, how would that change the cooking time?
Also, could I use orange juice, orange zest, and soy sauce for the sauce instead?
Thanks!
Thanks! As long as you dice the chicken thighs, your cook time should be the same. Yes, you can substitute those ingredients, but you may have to reduce the sauce on saute or thicken it more. Enjoy!
I used boneless skinless chicken thighs, chunked about 1 1/2 inches, and still cooked for 3 minutes. Was definitely done.
I made this recipe exactly how you have it written and it was fabulous! I could not believe how perfect the chicken was cooked in 3 minutes. Thank you so much for this blog!
Thanks so much Kae! I love quick and easy meals like this too.
The Chicken texture & color is beautiful! Its Saucy & tempting.
Perfect. Fast, simple, and yummy. Also much lighter than traditional orange chicken. I’d make it with steamed broccoli, I think the green would be a great contrast.
Thanks Barbara! I’d like it with broccoli too.
I did not see in the directions to brown first. In one of the comments it said if your browned it to long the chicken could be tough. So did you brown it first ? Mine did not come out like yours either. Much more lighter and a little bland.
Hi BB – I was probably thinking of my Honey Sesame Chicken when I mentioned browning. Did you simmer the sauce for a while until it was thick? Did you omit the chili garlic sauce? Did you try adding additional red pepper flakes to spice it up to your liking?
How would I adapt this recipe to make Garlic chicken?
Hi Lynn – if you have a garlic chicken recipe you like, I could help convert it to a pressure cooker recipe.
How did you cook the veggie spirals that accompany the chicken? Thanks!
I just quickly sautéed them in a skillet on the stove.
I don’t know what I did wrong but this did not turn out well for me at all. The chicken was a bit rubbery and the sauce has virtually no taste. I followed the recipe except I used coconut aminos not soy due to allergies. Wonder if that was the problem? It also didn’t look anything like the pic.
Hi Lynda – sorry it didn’t work for you. I haven’t used coconut aminos so I’m not familiar with the taste. But if you used a flavorful marmalade, it should have a bright orange flavor. As far as the chicken being rubbery, browning it for too long before pressure cooking or cutting your chicken in to smaller pieces could be the reason.
This was delicious! Thank you. My husband loved it so much, he took the printed-out recipe to learn how to make it himself for when it is his turn to cook. 🙂
That’s so great. Thanks for taking the time to let me know Leah!
Thank you it come out quite tasty.
Made it tonight, it came out quite tasty. Dedinitely in the “make again” category.
Thanks Sigrid! Glad you enjoyed it.
I made this last night and it is yummy! My husband liked it so it is a keeper; I did omit the chili sauce though as we are a low spice/heat household. Thanks for sharing these delicious, easy, and fast recipes!
Thanks so much Sharon! Glad it was a hit 🙂
I made this tonight! I didn’t add the chili sauce in consideration of my mild-palate family. Everyone enjoyed it and we have enough for 2 meals (we are 2 adults and 1 child).
Thank you!
That’s great Anneke – thanks for taking the time to let me know.
Hi there!
I’m making this now….when does the chili sauce with garlic go in?….at cooking chicken stage or later?
Thanks!
Hi Bobbie – it goes in at the chicken cooking stage. I’ve updated the directions. Thanks!
Can’t wait to try this ….. and another Amazon toy to purchase. ?
Can’t wait to give this a try! Yummy!!!
If I want to cook only 2 chicken breasts, but love sauce, so would leave the other ingredients as is, then do I still cook 3 minutes high pressure? I’m new to pressure cooking and still trying to understand how to reduce recipes, which is why we have freezer overflowing with leftovers. So glad I found this site as the recipes use ingredients that are easily available and the directions are straight forward. Thanks.
Thanks Judith – I’m glad you found me too. Yes, you would leave all the other ingredients and the cook time the same. It’s generally the thickness of the meat that determines the cook time, not the volume. Have fun!
Thanks for this recipe, I purchased my Instant pot about a month ago and am looking for recipes to use in it. We love Asian food too so this sure does help and it looks so yummy.
Hi Gloria – you should definitely like this recipe then. Have fun with your new Instant Pot!
Oh auto correct! What I meant was I love this meal in restaurants but prefer the chicken to have a bit of a crust. So either brown first or after in the broiler. That’s what I meant to say Barbara!
A crust is hard to do in the pressure cooker, but you could certainly broil it after cooking to give it more of a caramelized flavor.
What do you think of browning few chicken a little first? I love this mean in restaurants but the chicken has VMs but if a crust… So either browning first or afterwards in the broiler. What do you think?
I have been making Orange Chicken for years because I am highly allergic to MSG- but this is the first time in a pressure cooker. This recipe is fantastic and so easy. Thank you so much.
Thanks Kathi! Love that you made it already and enjoyed it!
I just finished up an orange chicken last night with bone-in chicken thighs. I can’t wait to try this one-especially with the vegetable “noodles”. I’d be happier with those than rice. I have a Spiral vegetable slicer too and should use it more. You’ve inspired me to dust it off and get crankin’! 🙂
I love the crankin’ part. Enjoy!