30 Minute Orange Chicken (Instant Pot)
Instant Pot Orange Chicken
Make this Panda Express meal from the comfort of your own home!
I love Panda Express. It takes me right back to high school mall food courts and airport layovers, where orange chicken was always my go-to comfort meal.
Honestly, my husband and I still get it delivered sometimes…even though the nearest Panda is five minutes away.
But I wanted a version I could make at home that hits all those nostalgic notes; sweet, sticky, tangy, spicy, and crispy-edged but that’s a little lighter and way faster. Enter: the Instant Pot Orange Chicken of your dreams.
This version is inspired by my Panda Express cravings, with a few tweaks to amp up the flavor and make it a bit more healthy (aka no frying involved). It’s quick, delicious, and satisfies that takeout craving without the drive (or delivery fee).
🍊 Why You’ll Love This Recipe
Just as crave-worthy as Panda Express
Comes together quickly in the Instant Pot
A little healthier with no deep frying
Sweet, tangy, citrusy, and customizable to your spice level
Perfect over steamed white or brown rice
🍚 Tips & Add-Ons
Add veggies like broccoli, snap peas, or bell peppers for color and crunch
Sub maple syrup or honey for brown sugar if preferred
Use all chicken thighs for juicier results
Double the sauce to drizzle over rice or leftovers
More Questions? Check out the FAQ’s or drop me a note below!
Can I use frozen chicken?
You can—but be sure to defrost fully and pat it dry before searing. It won’t brown properly if it’s too wet or icy.
Can I make this without an Instant Pot?
Yes! You can sear everything in a pan, then simmer the sauce covered for about 20 minutes. Add the cornstarch slurry at the end just the same.
What’s the best kind of orange juice to use?
Freshly squeezed or no-sugar-added OJ works best. You want a balance of tart and sweet without it tasting like orange soda.
Is this recipe spicy?
It has a mild kick from Sriracha or chili flakes, but you can adjust heat up or down to taste.
Can I meal prep or freeze this?
Definitely! This keeps well in the fridge for 3–4 days or freeze in portions for up to 2 months.
Final Thoughts
This Instant Pot Orange Chicken hits every takeout craving, without leaving your kitchen. It’s fast, full of flavor, and the perfect centerpiece for your homemade Chinese food night. Trust me, you’ll be hooked.
Instant Pot Orange Chicken
Instant Pot Orange Chicken
This easy Instant Pot orange chicken recipe is sweet, tangy, and better than takeout! A quick, crave-worthy dinner that’s perfect over rice and ready in under 30 minutes.
Ingredients
Instructions
- Season the Chicken: Pat your chicken dry (moisture is not your friend). Season with Asian seasoning.
- Sear Using Sauté Mode: Set your Instant Pot to Sauté (More). Once it reads HOT, add your oil and sear the chicken, stirring often to brown on all sides. If bits start to stick, deglaze with a splash of orange juice to avoid burning later.
- Build the Sauce: Add all sauce ingredients: orange juice, garlic, rice wine, soy sauce, sugars, orange zest, Sriracha, and tomato sauce. Stir to combine.
- Pressure Cook: Close the lid, set the valve to sealing, and cook on Manual for 5 minutes. Let it natural release for 10 minutes, then manually release the rest of the pressure.
- Thicken the Sauce: Turn the Instant Pot back to Sauté (Low). Mix your cornstarch slurry (no lumps!), pour it in, and cook for about 5 minutes, stirring until the sauce thickens. Be sure to taste test and alter seasonings to your liking!
- Rest & Serve: Turn off the pot and let it sit for 10 minutes—the sauce will continue to thicken. Serve hot over rice and garnish with green onions and a little extra orange zest for that zingy finish.
Nutrition Facts
Calories
370Fat
20 gSat. Fat
5 gCarbs
30 gFiber
2 gNet carbs
28 gSugar
22 gProtein
19 gSodium
570 mgCholesterol
68 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.
