Instant Pot Orange Chicken

By carvalhohm

Ingredients

• thicken:
• 4 4 1-inch 1) skinless chicken breasts cut into 1-inch chunks (see Note 1)
• 1/2 1/2 1/2 cup orange juice
• 1/4 1/4 1/4 cup dark brown sugar
• 1/4 1/4 1/4 cup water
• 1/3 1/3 2) cup soy sauce or tamari (see Note 2)
• 2 2 2 tablespoons ketchup
• 1 1 1 tablespoon apple cider vinegar
• 2 2 2 cloves garlic, finely minced
• 1/2 1/2 1/2 teaspoon ground ginger
• 3) sliced thinly, for optional garnish (see Note 3)
• 2 2 2 tablespoons cornstarch
• 4 4 4 tablespoons water

Preparation

Step 1

In a large mixing bowl, combine orange juice, brown sugar, water, soy sauce, ketchup, garlic, and ginger. Mix well. Add chicken chunks and stir until all pieces are evenly coated.

Pour chicken and all of the sauce into Instant Pot. Close the lid. Set to high pressure for 5 minutes.

(In the meantime, mix water and cornstarch together in a small bowl, stirring until you have a very smooth “slurry.” Set aside.)

Once 5-minutes are up, Immediately release the pressure by turning the pressure valve to “Release,” also called the Quick-Release method. Remove the lid. Press “Saute.”

Pour the slurry over the chicken and stir while chicken continues to cook and sauce thickens, about 1-2 minutes. Remove from pot and serve over rice; garnish with sliced scallions. Serves: 6

Notes:
Tamari is Japanese soy sauce, which can be found in the Asian aisle of most supermarkets, or a Japanese food store. Tamari is nearly always gluten-free as it is made without wheat. Many people (I would be one) prefer tamari to Chinese soy sauce. It’s not as strong, but even more flavorful.

Feel free to substitute boneless, skinless chicken thighs cut into 1-inch chunks

Scallions are also known as green onions. Instead of slicing straight cross to create tiny rounds of scallion, slice diagonally. You’ll create achieve a much more attractive outcome for the final garnish.