INSTANT POT® MARGARITA CHICKEN THIGHS WITH ORANGE AND LIME SLICES
This Instant Pot® recipe for chicken thighs with orange and lime slices is as close as I can get to Chi-Chi's® Pollo Magnifico. Serve over rice.
Provided by Kimberly D. B. Woodward
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Main Dishes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Place orange and lime slices on the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place chicken slices on top.
- Mix margarita mix, lime juice, orange juice concentrate, lime zest, orange zest, brown sugar, soy sauce, olive oil, chili powder, oregano, cumin, and garlic together in a bowl; pour over everything in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken to a platter. Remove and discard fruit slices. Ladle sauce over chicken.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 18.6 g, Cholesterol 205.1 mg, Fat 23.3 g, Fiber 1.4 g, Protein 57.8 g, SaturatedFat 6.3 g, Sodium 351.7 mg, Sugar 15.4 g
INSTANT POT® SPICY ORANGE CHICKEN
Spicy orange chicken. I serve over basmati rice and with steamed, salted, and buttered snow peas as a side.
Provided by Shelly Exel-Miles
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
- Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
- Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
- Stir aji mirin into the sauce. Add chicken and vegetables back in.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 40 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.4 g, Protein 28 g, SaturatedFat 1.2 g, Sodium 2692.6 mg, Sugar 25.6 g
INSTANT POT® ORANGE CHICKEN
This delicious chicken recipe is made entirely in one pot: the Instant Pot®. This recipe has been a go-to for the whole family. Serve over rice and garnish with freshly chopped green onions.
Provided by Brian Widmer
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
- Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
- Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
- Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
- Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 22.3 g, Cholesterol 87.9 mg, Fat 7 g, Fiber 0.7 g, Protein 34.3 g, SaturatedFat 1.5 g, Sodium 674.3 mg, Sugar 15.5 g
INSTANT POT ORANGE CHICKEN
Number Of Ingredients 7
Steps:
- Combine chicken, BBQ sauce, water and soy sauce in the pot and stir to combine.
- Secure the lid, making sure the vent is closed.
- Push MANUAL or PRESSURE COOK and set the timer for 20 minutes (25 if frozen).
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
- Remove 1/4 cup of cooking liquid and mix with cornstarch.
- Stir cornstarch slurry, chicken, orange juice and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
- Serve over cooked rice and garnish with sesame seeds or green onions
Nutrition Facts : Servingsize 1 serving, Calories 1705 kcal, Fat 24 g, SaturatedFat 5 g, Cholesterol 662 mg, Sodium 2729 mg, Carbohydrate 156 g, Sugar 140 g, Protein 206 mg
HEALTHY INSTANT POT® ORANGE CHICKEN
There's no need to order out when you can make sweet and savory orange chicken at home using your Instant Pot®. Serve with steamed rice and a side of broccoli, if desired.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil.
- Combine cornstarch, salt, garlic powder, and Chinese five-spice powder in a bowl. Toss chicken in the mixture to coat and shake off excess.
- Saute coated chicken in the hot oil in the pressure cooker pot until golden brown, about 10 minutes. Remove chicken and allow to drain on a baking sheet lined with paper towels. Clean out the pressure cooker pot.
- Turn pressure cooker on again and select Saute function. Combine orange juice, water, vinegar, coconut aminos, cornstarch, sugar, garlic, and ginger in the pot and cook, whisking regularly, until thickened, 5 to 10 minutes. Add cooked chicken and toss to coat.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 31.7 g, Cholesterol 64.6 mg, Fat 30.1 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 5 g, Sodium 776.3 mg, Sugar 9.9 g
EASY INSTANT POT® ORANGE CHICKEN
Quick, easy, and delicious orange chicken made with chicken thighs in the Instant Pot® cooker. Garnish with extra green onions and sesame seeds and serve over rice, if desired.
Provided by BrandonS
Categories Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
- Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
- Pour orange sauce mixture into the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Instant Pot® back to the Saute function. Stir in brown sugar.
- Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot® and let cook until the sauce has thickened, 2 to 3 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 42.3 g, Cholesterol 70.1 mg, Fat 11.5 g, Fiber 1.5 g, Protein 20.3 g, SaturatedFat 2.8 g, Sodium 542.2 mg, Sugar 33 g
INSTANT POT ORANGE CHICKEN
Make and share this Instant Pot Orange Chicken recipe from Food.com.
Provided by norasingley
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.).
- Place chicken thighs (and onion mixture, if you used a skillet on the stovetop) in pot, nestling them into as even a layer as possible.
- Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting.
- Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately ¼ cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired.
Nutrition Facts : Calories 304, Fat 14, SaturatedFat 1.9, Cholesterol 68.1, Sodium 1089.2, Carbohydrate 25.7, Fiber 2.7, Sugar 15.2, Protein 20.6
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