Instant Pot Orange Chicken

A delicious, tasty meal. Very easy and fast. I made brown rice in the pot earlier in the day to go with it. I halved the meat, but made the same amount of sauce. Next time I will use the amount of meat specified in the recipe to get more leftovers.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 8 6 servings

Source: Mary Hunt emails



  1. Mix all the ingredients except cornstarch, water and the chicken in a bowl.
  2. Add the chicken. Stir to make sure it is all coated.
  3. Put the chicken and the sauce in the instant pot.
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  5. Pressure cook on high for 5 minutes. Immediately release the pressure.
  6. In the meantime, mix the cornstarch and the water until smooth. This will be used to thicken the sauce.
  7. Switch to the sauté mode. Slowly add the cornstarch and water. Stir as the sauce thickens. This will take a couple of minutes.
  8. Serve over rice.
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April 19, 20181 found this helpful

Please include cooking directions for slow cooker and/or stove top. Not everyone has or can afford an instant pot.

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April 20, 20180 found this helpful

If it were me, I would just increase the cooking time on the stove until the chicken is cooked and the sauce is thickened to your liking. I'd leave out the water if you are using a slow cooker or it might be more soupy than you like. You will probably have to experiment a bit to get the adaption just right.

If you try making it without the Instant Pot, tell us how it turns out.

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April 19, 20180 found this helpful

You would saute the chicken and then add the sauce and simmer.

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