Easy Instant Pot Orange Chicken Recipe with Sticky Citrus Glaze

Introduction

Let me just say, the moment my kitchen fills with the scent of fresh orange zest mingling with sweet soy sauce and sizzling chicken, I know dinner is about to be downright irresistible. There’s something so captivating about the tangy aroma, the glossy glaze bubbling away, that honestly makes my mouth water every single time. The very first time I made this Easy Instant Pot Orange Chicken with Sticky Citrus Glaze, I almost couldn’t believe how simple it was to get such bold, restaurant-style flavors at home—without any fuss.

Years ago, when I was knee-high to a grasshopper, my grandma used to make orange chicken on rainy Saturday afternoons, and those flavors have stuck with me ever since. Back then, she’d fry up the chicken in a skillet (and let’s face it, there was a fair bit of splattering involved). These days, the Instant Pot takes all the guesswork out of it, leaving me with tender, juicy chicken and that sticky citrus glaze that’s pure, nostalgic comfort. I stumbled on this shortcut during a busy week when I just wanted something homemade but couldn’t spend hours in the kitchen. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family couldn’t stop sneaking bites straight from the pot, and my kids—who are honestly tough critics—now request this for birthdays, sleepovers, and even casual Sunday dinners. It’s become the “must-have” for potlucks and those last-minute gatherings when you want to impress but need to keep things easy. You know what? I wish I had discovered this Instant Pot orange chicken recipe years ago. It’s dangerously easy, and the sticky citrus glaze is just the cherry on top. I’ve tested it more times than I can count (in the name of research, of course), and it’s now a staple for family gatherings and gifting. Trust me, this dish feels like a warm hug, and you’re going to want to bookmark this one for every occasion.

Why You’ll Love This Recipe

If you’re on the hunt for an easy dinner that tastes like you spent hours at the stove, this Easy Instant Pot Orange Chicken recipe with sticky citrus glaze is the answer. After countless trials (and a few mishaps), I can honestly say this is the version that gets rave reviews every single time—whether it’s a weeknight rush or a holiday feast. Here’s why you’ll keep coming back for more:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings. No more waiting for takeout!
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen—think chicken breasts, oranges, soy sauce, and a handful of pantry staples.
• Perfect for All Occasions: Great for potlucks, cozy dinners, holiday brunches, or when you just need a sweet treat to brighten up your Pinterest board.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike. My family devours it before I can even plate it!
• Unbelievably Delicious: The tender chicken and sticky, tangy citrus glaze are next-level comfort food. It’s the kind of flavor that makes you close your eyes after the first bite.

What sets this Instant Pot orange chicken apart is the sticky citrus glaze—it’s thick, glossy, and bursting with orange flavor, thanks to fresh juice and zest. I use a splash of rice vinegar for balance and a pinch of red pepper flakes for a subtle kick (totally optional, but highly recommended). Unlike some versions that use heavy breading or deep frying, this recipe skips the extra oil while keeping every bite juicy and flavorful.

This isn’t just another copycat recipe. It’s comfort food made healthier, faster, and with that soul-soothing satisfaction you crave. Whether you’re impressing guests or just feeding your hungry crew, you’ll love how easy it is to whip up something memorable without breaking a sweat. Trust me, once you try this, you’ll wish you’d made a double batch!

What Ingredients You Will Need

This Easy Instant Pot Orange Chicken recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—no complicated steps or hard-to-find items. Most are pantry staples, and you can easily substitute if needed. Here’s what you’ll need:

• For the Chicken:
  • 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 2 tablespoons cornstarch (for dredging, helps thicken sauce)
  • 1 tablespoon vegetable oil (or avocado oil; for sautéing)
• For the Sticky Citrus Glaze:
  • 2/3 cup (160 ml) freshly squeezed orange juice (about 2 large oranges; for best flavor, use navel oranges)
  • 2 tablespoons orange zest (adds intense citrus aroma)
  • 1/3 cup (80 ml) soy sauce (I prefer low-sodium Kikkoman)
  • 1/4 cup (60 ml) honey (or pure maple syrup for a different twist)
  • 2 tablespoons rice vinegar (balances sweetness)
  • 2 cloves garlic, minced (adds savory depth)
  • 1 tablespoon fresh ginger, grated (for zing and warmth)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water, to thicken sauce)
• For Garnish:
  • 1/4 cup (15 g) sliced green onions
  • 1 tablespoon toasted sesame seeds
  • Orange slices or extra zest (for serving, totally optional)

If you need gluten-free, swap soy sauce for tamari. For a dairy-free recipe, you’re already set—no milk or butter required! If oranges are out of season, bottled juice works, but fresh is always best for that vibrant flavor. You can also use chicken thighs for extra juiciness—I do that when I want more flavor. For a low-sugar version, replace honey with a sugar-free syrup (I’ve tried it, and it works pretty well).

I recommend using firm, fresh chicken pieces for better browning, and if you want a little extra crunch, toss the cooked chicken under the broiler for 2-3 minutes right before glazing. In summer, swap in fresh mandarin or blood orange juice for a seasonal twist. No Instant Pot? You can make this on the stovetop or in a slow cooker (see variations below).

Equipment Needed

Here’s what you’ll need to make this Easy Instant Pot Orange Chicken recipe with sticky citrus glaze—nothing too fancy, promise:

• Instant Pot (6-quart or larger): This is key for speed and tenderness. I use an older model, and it works just fine!
• Mixing bowls: For tossing chicken and preparing the sauce. Even a soup bowl will do in a pinch.
• Whisk: Helps blend the glaze ingredients and cornstarch slurry—trust me, a fork works if you’re desperate.
• Tongs or large spoon: For tossing chicken pieces and serving.
• Measuring cups and spoons: Precision matters for the glaze, but I eyeball the zest sometimes (old habits).
• Cutting board and sharp knife: For chopping chicken and prepping aromatics. A paring knife will do the trick if you’re stuck—been there!

If you don’t have an Instant Pot, a stovetop Dutch oven or deep skillet works, but you’ll need a lid. Honestly, I’ve even used a slow cooker for extra hands-off cooking. For cleaning, I always soak the Instant Pot inner pot right after dinner—sticky glaze comes off easier that way. Budget tip: You can find great Instant Pot deals online or at local stores—mine was a birthday gift, and it’s still going strong!

Preparation Method

Ready to whip up this Easy Instant Pot Orange Chicken recipe with sticky citrus glaze? Here’s exactly how I do it—step by step, with all my best tips.

1. Prep the Chicken: Cut 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs into bite-sized pieces. Toss with 2 tablespoons cornstarch until evenly coated. This helps thicken the sauce and gives the chicken a light crust.
   
   Note: If using frozen chicken, thaw completely and pat dry first for best results.
2. Sauté in the Instant Pot: Set your Instant Pot to “Sauté” mode. Add 1 tablespoon vegetable oil and let it heat up (about 2 minutes). Add chicken pieces in a single layer (you might need to do this in batches). Brown for 2-3 minutes on each side—don’t worry if the chicken isn’t cooked through yet.
   
   Tip: The chicken should be lightly golden, not deep brown. If it sticks, add a splash more oil.
3. Make the Sticky Citrus Glaze: In a mixing bowl, whisk together 2/3 cup (160 ml) fresh orange juice, 2 tablespoons orange zest, 1/3 cup (80 ml) soy sauce, 1/4 cup (60 ml) honey, 2 tablespoons rice vinegar, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes (optional).
   
   Sensory cue: The glaze should smell tangy and sweet—almost candy-like!
4. Pressure Cook: Add browned chicken back to the Instant Pot. Pour the glaze mixture over the chicken, ensuring all pieces are coated. Lock the lid, set to “Sealing,” and cook on High Pressure for 5 minutes.
   
   Warning: Don’t overfill—chicken needs a little room to move so each piece gets coated.
5. Quick Release & Thicken Sauce: When timer beeps, do a quick release (turn vent knob carefully—steam is hot!). In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Set Instant Pot to “Sauté” again, and stir slurry into the sauce. Cook for 2-4 minutes, stirring constantly, until sauce is thick and glossy.
   
   Troubleshooting: If sauce is too thin, add another half tablespoon cornstarch slurry. If too thick, splash in a bit more orange juice.
6. Finish & Garnish: Turn off Instant Pot. Let chicken sit for 2-3 minutes—the sauce will set up and get extra sticky. Garnish with sliced green onions, toasted sesame seeds, and extra orange zest if you want.
   
   Personal tip: For crispier chicken, transfer pieces to a baking sheet and broil for 2-3 minutes, then toss back with glaze.
7. Serve: Spoon chicken and sticky glaze over steamed rice, cauliflower rice, or noodles. Add orange slices or extra zest for show-stopping presentation (kids love the color!).
   
   Efficiency tip: Clean up while the chicken pressure cooks—you’ll be done before dinner is ready!

And that’s it—juicy, zesty, and perfectly sticky orange chicken in less than 30 minutes!

Cooking Tips & Techniques

Making the best Easy Instant Pot Orange Chicken recipe with sticky citrus glaze comes down to a few tried-and-true tricks. Here’s what I’ve learned after a few kitchen victories (and some hilarious fails):

• Don’t Overcrowd the Pot: Brown chicken in batches for the best texture. If you pile it all in, some pieces get soggy.
• Fresh Zest Matters: Use a microplane or fine grater for orange zest—bigger pieces can get bitter. I learned this the hard way after zesting with a veggie peeler (oops).
• Balance the Sweet and Tangy: Taste the glaze before pressure cooking. If it’s too sweet, add a splash more vinegar. Too tangy? A little extra honey does the trick.
• Thicken Gradually: Don’t dump all the cornstarch at once. Stir in the slurry slowly so you don’t end up with clumps.
• Broil for Extra Crisp: For restaurant-style texture, broil the cooked chicken for a minute or two. The glaze caramelizes and gets extra sticky.
• Timing is Everything: Start rice or noodles while the chicken cooks so everything’s ready together. Multitasking saves dinner time!
• Leftovers are Gold: The flavor deepens overnight, so don’t be afraid to make extra. I sometimes double the glaze to drizzle over veggies later.

One of my biggest mistakes was not sealing the Instant Pot lid properly—let’s just say, the chicken wasn’t quite cooked. Always check the seal, and if the pot won’t pressurize, reset the ring and try again. For consistent results, measure ingredients precisely (I know, it’s tempting to eyeball, but trust me!). And if you’re cooking for a crowd, keep the chicken warm in the Instant Pot on “Keep Warm”—it stays tender and saucy.

Variations & Adaptations

One thing I love about this Easy Instant Pot Orange Chicken recipe is how easy it is to customize. Here are a few of my favorite twists:

• Gluten-Free: Swap soy sauce for tamari or coconut aminos. Use certified gluten-free cornstarch. My cousin with celiac tried this and said it’s a game-changer!
• Low-Carb/Keto: Use sugar-free syrup instead of honey, and serve over cauliflower rice. Skip the cornstarch or use arrowroot for thickening.
• Vegetarian: Substitute chicken with pressed tofu or tempeh. Follow the same steps, but reduce pressure cooking time to 3 minutes.
• Stovetop Method: Brown chicken in a deep skillet, add the glaze, cover, and simmer 10-12 minutes. Thicken sauce as directed.
• Slow Cooker: Place chicken and glaze in the crockpot; cook on Low for 3-4 hours. Thicken sauce at the end.
• Seasonal Additions: Try blood orange or mandarin juice for a different citrus profile. Add sliced bell peppers or snap peas for crunch (I do this in spring—so good).
• Extra Spicy: Double the red pepper flakes or add a dash of Sriracha to the glaze.

Personally, I’ve made a version with pineapple juice instead of orange—my kids call it “tropical chicken.” You can mix and match flavors to suit your mood or pantry. Whether you need allergy-friendly swaps or just want to experiment, this recipe is flexible enough for everyone.

Serving & Storage Suggestions

To make the most of your Easy Instant Pot Orange Chicken recipe with sticky citrus glaze, here’s how I like to serve and store it:

• Serving Temperature: Serve hot, straight from the pot, for that glossy, sticky finish. It’s best over steamed jasmine rice, fluffy brown rice, or cauliflower rice.
• Presentation: Sprinkle with sliced green onions, sesame seeds, and extra orange zest. For Pinterest-worthy photos, add orange slices or edible flowers.
• Complementary Dishes: Pair with steamed broccoli, stir-fried veggies, or a crisp Asian slaw. A light citrus salad or sparkling iced tea makes a great beverage choice.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The glaze thickens and gets even more flavorful overnight.
• Freezer: Freeze in single portions for up to 2 months. Thaw overnight in the fridge.
• Reheating: Microwave in 30-second bursts, stirring between each, or gently warm in a saucepan with a splash of water to loosen the sauce.
• Flavor Notes: The orange flavor intensifies as it sits, so leftovers are amazing for lunch boxes or quick weeknight meals.

If you plan to serve at a party, keep the chicken warm in the Instant Pot on “Keep Warm.” For meal prep, portion into containers with rice and veggies for easy grab-and-go lunches.

Nutritional Information & Benefits

Here’s the estimated nutrition for a serving (about 1 cup chicken with glaze): 320 calories, 8g fat, 35g protein, 25g carbs, 2g fiber, 12g sugars, 750mg sodium. (Values can vary with ingredient swaps.)

The oranges in this Easy Instant Pot Orange Chicken recipe provide a boost of vitamin C and antioxidants. Chicken is lean and high in protein, making this recipe great for a balanced meal. Using honey or maple syrup adds natural sweetness, while ginger and garlic offer immune-supporting benefits.

Dietary notes: gluten-free option available, naturally dairy-free, and easy to adapt for low-carb or paleo diets. Allergens: contains soy (swap for coconut aminos if needed), and cornstarch (use arrowroot for corn allergy). Personally, I love how this dish fits into a healthy eating plan—it’s satisfying without feeling heavy, and it keeps me full for hours.

Conclusion

This Easy Instant Pot Orange Chicken recipe with sticky citrus glaze is hands-down one of my go-to dinners for busy nights and special occasions alike. It’s quick, flavorful, and totally customizable—perfect for feeding a crowd or just treating yourself to something homemade. The sticky citrus glaze is what makes it unforgettable, and the Instant Pot saves me so much time.

I encourage you to make this your own—try different citrus, swap proteins, or amp up the spice. Personally, I love how it brings back memories of family dinners and creates new ones with every batch. If you give it a try, I’d love to hear about your tweaks and triumphs! Drop a comment below, share your photos, or let me know how you adapted it for your crew.

Here’s to more delicious, easy meals that feel like a warm hug. Bookmark this recipe, share with friends, and happy cooking!

Frequently Asked Questions

Can I use frozen chicken for Instant Pot orange chicken?

Yes, you can use frozen chicken! Just add 2 minutes to the pressure cooking time and make sure to separate pieces so they cook evenly. Thaw and pat dry for best browning.

What can I substitute for soy sauce to make it gluten-free?

You can use tamari or coconut aminos in place of soy sauce. Both provide tasty umami flavor and work great in this sticky citrus glaze.

Can I make this recipe without an Instant Pot?

Absolutely! Use a Dutch oven or deep skillet on the stovetop—brown chicken, add glaze, cover, and simmer for 10-12 minutes. Thicken sauce at the end as directed.

How do I make the glaze less sweet?

Reduce the honey or maple syrup to half the amount, and add a splash more rice vinegar or fresh lemon juice. Taste before pressure cooking and adjust to your liking.

What sides go best with orange chicken?

Steamed rice, cauliflower rice, stir-fried veggies, or a fresh Asian slaw are all great. I also love pairing with roasted broccoli or snap peas for crunch.

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