INSTANT POT® SPICY ORANGE CHICKEN

Instant Pot® Spicy Orange Chicken image

Spicy orange chicken. I serve over basmati rice and with steamed, salted, and buttered snow peas as a side.

Provided by Shelly Exel-Miles

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon hot chili sesame oil
1 medium sweet onion, coarsely chopped
1 cup chopped broccoli
2 tablespoons finely chopped garlic
1 tablespoon red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground ginger
¼ teaspoon grated orange zest
¾ cup orange juice
½ cup reduced-sodium tamari
¼ cup spicy chili sauce (such as Maggi® Masala)
¼ cup honey
1 pound chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
½ cup chicken broth, warmed
2 tablespoons aji mirin sweet rice cooking wine (such as Kikkoman®)

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