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Pressure Cooker Orange Chicken

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into bite-size pieces
  • 1 cup freshly squeezed orange juice
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoon ketchup
  • 2 tablespoon brown sugar
  • 1 - 2 teaspoon sriracha sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoon cornstarch
  • 1 tablespoon water
  • green onions, sliced
  • crushed red pepper flakes, optional
  • cooked rice, for serving

Instructions

  1. Place chicken thighs in Crock-Pot Express Crock Multi-Cooker. 

  2. In a small bowl, whisk together orange juice, soy sauce, ketchup, brown sugar, sriracha, salt, and pepper. Pour over the chicken. Place top on the Express Crock Multi-Cooker; make sure it is locked and that steam valve is closed. Press the "Poultry" button and then the "Start/Stop" button. 

  3. When timer goes off, press the "Start/Stop" button again. Do a quick release by using a long utensil to flip the steam valve to open.

    Press "Sauté/Brown". 

  4. In a small bowl, whisk together cornstarch and water. Stir this into the chicken mixture; cook just a minute or two, until the sauce has thickened. 

  5. Serve over rice with green onions and crushed red pepper flakes on top, if desired.