Name: Instant Pot Orange Chicken
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1.5 cups Water; 2 pounds Chicken breast; 0.25 tsp Salt; 0.25 tsp Pepper; 0.667 cup Orange marmalade; 2 tablespoons Soy sauce; 1 tbsp Chili oil; 0.667 cup Barbecue sauce

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Instant Pot Orange Chicken

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Ingredients

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Instructions

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Instructions

Add your trivet to the inner part of your instant pot. Add one and a half cup water.

Place your chicken breast on top of the trivet. Season with salt and pepper on both sides.

Set your instant pot to high-pressure for 13 minutes. Close the sealing valve. Once the cooking has completed, open the valve to release pressure manually.

Open the lid. Use a thermometer to make sure that your chicken has reached the temperature of 165°F at the thickest part of the breast.

Remove the chicken from the instant pot, and transfer to a cutting board. Cut your chicken breasts into small cubes.

Remove the trivet from the instant pot. Remove the water from your instant pot.

Place your diced chicken back into the instant pot. Add in the remaining ingredients.

Turn your instant pot on to sauté mode (you might need to press cancel on your instant pot prior to selecting Sauté mode.) and mix all of your ingredients together so that the chicken is fully coated.

Sauté your chicken until you start to see the sauce bubbling, and thickening. They should take about 3 to 5 minutes.

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Tips & Tricks (5)

Pat Chicken Dry for Better Browning 🍗
Pat the chicken breasts completely dry with paper towels before searing to achieve a golden crust and prevent steaming, which enhances the final texture and flavor.
Balance Sweet and Savory 🧡
Taste your sauce mixture before cooking and adjust the orange marmalade and chili oil ratio—add a pinch more soy sauce if too sweet, or extra marmalade if too spicy.
Quick Pressure Release for Tender Chicken 💨
Use quick manual release instead of natural release to stop the cooking process immediately and prevent the chicken from becoming dry or overcooked during the pressure hold.
Reduce Sauce Post-Cooking for Sticky Coating ✨
After cooking, use the Instant Pot's sauté function to reduce the cooking liquid by 30-40% until it reaches a thick, glossy consistency that perfectly coats the chicken.
Cut Chicken Against the Grain 🔪
Slice the cooked chicken against the grain for maximum tenderness and better sauce absorption, making each bite juicier and more flavorful.