Name: Instant Pot Orange Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 lbs. chicken thighs, cut into 1 1/2 inch pieces; 1 tbsp olive oil; 1 tsp sesame oil; 1/2 tsp salt; 1 tsp garlic powder; 1 tsp ground ginger, or 2 tsp minced ginger; 1 1/2 tsp orange zest, fresh; 2 tbsp orange juice, fresh; 3 tbsp soy sauce, low sodium; 1/3 cup sugar; 1/3 cup dry sherry; 1/3 cup chicken broth, low sodium; 2 tbsp water; 2 tbsp corn starch; 1 1/2 cups white rice, rinsed and drained until water runs clear; 1 1/2 cups water; sliced green onions for garnish, optional

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Instant Pot Orange Chicken and Rice is a delightful dish that brings the bright flavors of orange to the comforting embrace of tender chicken and fluffy rice. This meal is a step above the typical weeknight dinners, making it feel both special and familiar. The sweetness of the orange pairs beautifully with the umami of soy sauce, creating a sauce that’s both tangy and satisfying. And the best part? You can whip it up in no time, with minimal cleanup thanks to the Instant Pot.

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This tasty creation became one of my go-to favorites after I first made it for friends during a cozy gathering. I remember that first bite—the juicy chicken glistening in the citrus glaze, the rice soaking up every last drop of flavor. The satisfied smiles around the table were all I needed as a sign I had found a winner. Whether you’re cooking for a weeknight meal or serving guests, Instant Pot Orange Chicken and Rice is sure to please everyone.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Orange Chicken and Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Orange Chicken and Rice

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 30 minutes in the Instant Pot, you can serve dinner in under an hour.
Irresistible Flavor: The glaze of orange juice and zest elevates the chicken to a new level of deliciousness.
Eye-Catching Appeal: The bright colors of the dish make it as attractive as it is tasty, a feast for the eyes!
Flexible Serving: Perfect for everything from family dinners to casual parties, it’s versatile and crowd-pleasing.
Diet-Friendly Options: Easily adjustable for gluten-free diets by using tamari instead of soy sauce.

Ingredients You’ll Need

2 lbs. chicken thighs: Using thighs ensures the meat stays juicy and tender during cooking; feel free to substitute with chicken breasts for a leaner option.
1 tbsp olive oil: This adds a pleasant depth of flavor; you can also use vegetable oil if you’re out of olive oil.
1 tsp sesame oil: Provides a nutty undertone, enhancing the dish’s overall profile; it’s best not to skip this!
1/2 tsp salt: A crucial seasoning that enhances the chicken’s flavor.
1 tsp garlic powder: For a hint of aromatic goodness; freshly minced garlic is a great alternative if you prefer.
1 tsp ground ginger: Intensifies flavor; feel free to use 2 tsp of fresh minced ginger for a punchier taste.
1 1/2 tsp orange zest: Fresh is key here for the best flavor; the zest makes this dish shine.
2 tbsp orange juice: Freshly squeezed juice keeps the flavors vibrant; bottled juice will work in a pinch.
3 tbsp soy sauce (low sodium): This adds umami without being overpowering; tamari can replace it for a gluten-free option.
1/3 cup sugar: Balances the savory and tangy elements; you can try brown sugar for a slight caramel flavor.
1/3 cup dry sherry: Brings depth to the sauce; swap it for rice vinegar if you prefer an alcohol-free version.
1/3 cup chicken broth (low sodium): Keeps the chicken moist; homemade broth is ideal but store-bought works just as well.
2 tbsp water: Used for the cornstarch mixture to thicken the sauce.
2 tbsp corn starch: Thickens the sauce into a luscious coating for the chicken.
1 1/2 cups white rice (jasmine recommended): Jasmine rice gives a lovely aroma; you can use basmati or long-grain rice if preferred.
1 1/2 cups water: Needed for cooking the rice; ensure you rinse the rice well for optimal texture.
Sliced green onions for garnish (optional): Adds a fresh crunch and pop of color for serving.

How to Make Instant Pot Orange Chicken and Rice

Heat the Instant Pot: Set the Instant Pot to the Sauté function and increase to high heat. Add 1 tablespoon of olive oil and 1 teaspoon of sesame oil to the inner pot to heat up. While the oils warm up, season 2 lbs. of chicken thighs cut into 1 1/2 inch pieces with 1/2 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of ground ginger.
Brown the Chicken: Once the oil is hot, add the seasoned chicken to the pot. Let it cook for about 2 to 3 minutes, allowing it to brown on all sides. Turn the Instant Pot to the off position.
Prepare the Sauce: In a bowl, whisk together 1 1/2 teaspoons of orange zest, 2 tablespoons of orange juice, 3 tablespoons of low sodium soy sauce, 1/3 cup of sugar, 1/3 cup of dry sherry, and 1/3 cup of low sodium chicken broth. Pour this mixture over the browned chicken and stir to coat it well.
Add Rice: Place a trivet over the chicken in the Instant Pot. In an oven-safe dish, combine 1 1/2 cups of rinsed jasmine rice with 1 1/2 cups of water, ensuring the dish is only half full as the rice will expand. Carefully place the dish on the trivet.
Pressure Cook: Close the Instant Pot lid, ensuring the vent is set to sealed. Press Manual and set to High Pressure for 4 minutes. Once the cooking time is complete, let the pressure naturally release for 10 minutes before doing a quick release of any remaining pressure.
Fluff the Rice: Carefully remove the rice dish using oven mitts and fluff it with a fork.
Thicken the Sauce: In a small bowl, whisk together 2 tablespoons of water with 2 tablespoons of cornstarch. Turn the Instant Pot back to Sauté mode and stir in the cornstarch mixture. Cook for about 3 to 4 minutes, stirring until the sauce thickens into a glossy coating.
Serve: Serve the chicken over the fluffy rice and garnish with sliced green onions if desired. Enjoy the burst of flavors!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze the leftovers, portion them in freezer-safe bags or containers for up to 3 months. When ready to enjoy, reheat in the microwave or on the stovetop over low heat until warmed through. Note that the rice may absorb some of the sauce, so adding a splash of water during reheating can help refresh it.

Chef’s Helpful Tips

When browning the chicken, don’t overcrowd the pot. If necessary, do it in batches to ensure even cooking.
Make sure to rinse the rice until the water runs clear; this removes excess starch and prevents it from becoming gummy.
Allow the pressure to release naturally for the fluffiest rice; it also lets the flavors meld beautifully.
If you find the sauce too sweet, adding a splash more soy sauce can introduce a savory element to balance it.
Feel free to experiment with your favorite vegetables; peas or bell peppers make great additions.

The balance of flavors in Instant Pot Orange Chicken and Rice is one of the many reasons why you and your loved ones will love it. The hint of citrus complements the chicken perfectly, while the rice serves as a delightful base that absorbs all those savory juices. If you’re feeling adventurous, think about tweaking the recipe to fit your tastes or even adding some sesame seeds for crunch! As simple as it is tasty, I truly hope you find as much joy in making and sharing this dish as I have.

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but keep in mind that they may dry out a bit more than thighs. Ensure not to overcook them by monitoring the pressure cooking time closely.

What can I substitute for dry sherry?

If you want to skip the sherry, you can use rice vinegar or a splash of fresh lemon juice, which will add a little acidity and depth to the dish.

How do I ensure my rice turns out perfectly?

Rinsing the rice until the water runs clear is crucial. This step removes excess starch, helping to prevent a soggy texture and ensuring each grain is fluffy once cooked.

Is this dish suitable for meal prep?

Yes, this recipe is great for meal prep! You can store individual portions in the refrigerator or freezer, making weeknight dinners a breeze. Just remember to refresh the rice with a little water when reheating.

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