This post is sponsored by the Crock-Pot® brand.
Pressure Cooker Orange Chicken – takeout taste in 15 minutes! Chicken thighs are cooked in a sweet and spicy orange sauce and served over rice for a kid-friendly, weeknight meal!
It has been raining nonstop.
I feel like I’m back home because we get afternoon showers most days of the week.
And then it got cold for a while. It’s been a weird couple weeks in central Texas.
The weather’s got me craving major comfort food without a lot of work.
Crock-Pot Express Crock Multi-Cooker Review
This is the Crock-Pot Express Crock Multi-Cooker.
And I’m obsessed with it.
So it combines the functions of pressure cooker, slow cooker, steamer, sauté/browning, and it has 8 preset buttons that cook a variety of meals.
Like, it has a button that perfectly cooked beans and one for soup and one for poultry. All that.
I’ve had it for probably a month and I’ve used almost every day since then.
My kiddos have practices 4 days a week right now and they tend to run pretty late, so I’ll chop whatever needs to be chopped for dinner ahead of time. And then all that I have to do is pop it all in the Crock-Pot Express Crock Multi-Cooker when we get home and then I can walk away for a few minutes and help with homework or whatever and then dinner’s done in 15 minutes.
Dinner comes together 70% faster with the Crock-Pot Express Crock Multi-Cooker! The Crock-Pot Express Crock Multi-Cooker is also available in 4-Quart and 8-Quart models, so it can accommodate any family size!
How to Make Pressure Cooker Orange Chicken
This orange chicken couldn’t be easier.
The sauce is really simple and you probably already have all the ingredients on hand. It is just fresh orange juice, soy sauce, ketchup, brown sugar, and sriracha for some heat.
Everything just gets tossed into the Crock-Pot Express Crock Multi-Cooker and you hit the “Poultry” button and the “Start” button and that’s it!
The poultry setting is 15 minutes and it does take a few minutes to come to pressure but it’s all hands-off time so it’s seriously the easiest dinner.
Once that’s done, switch the multi-cooker over to the sauté function and add in a cornstarch slurry to thicken everything up. The sauce becomes thick enough to coat the chicken and drizzle over the rice.
How to Make Rice in a Pressure Cooker
And the rice just blows my mind because I can’t cook rice on the stove to save my life. It ends up mushy and goopy and terrible. Like, I buy precooked rice.
It’s that bad.
But the Crock-Pot Express Crock Multi-Cooker makes perfect, fluffy, not sticky rice in 12 minutes.
Twelve minutes, you guys.
It’s just one cup of white rice (rinse it well in a mesh strainer) with 1 1/2 cups water or broth. Then you just hit the “Rice” button.
Anyway, the chicken is delicious and one of the only things all my kids agree on. It’s sweet and spicy and the sauce tastes a lot like that takeout orange chicken that we all know and love.
More Pressure Cooker Recipes
Pressure Cooker Sweet Potato and Chicken Curry – chicken thighs, sweet potato, green beans, and peppers in a delicious coconut curry sauce. Ready in less than 30 minutes and it’s perfect for meal prepping once and enjoying it all week.
Pressure Cooker Crack Chicken – chicken is cooked in a delicious sauce made from cream cheese and ranch dressing mix with bacon and cheese thrown in!
Pressure Cooker Banana Walnut French Toast – breakfast in the pressure cooker! French bread, banana, and walnuts baked in a custard.
- 1 pound boneless, skinless chicken breasts cut into bite-size pieces
- 1 cup freshly squeezed orange juice
- 1 tbsp low-sodium soy sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 1 - 2 tsp sriracha sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp cornstarch
- 1 tbsp water
- green onions, sliced
- crushed red pepper flakes, optional
- cooked rice, for serving
Place chicken thighs in Crock-Pot Express Crock Multi-Cooker.
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.
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.
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.
Serve over rice with green onions and crushed red pepper flakes on top, if desired.