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!
Hi guys!
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.
Ingredients
- Boneless skinless chicken thighs
- Orange juice
- Low-sodium soy sauce
- Ketchup
- Brown sugar
- Sriracha
- Salt and pepper
- Cornstarch
- Green onions
- Crushed red pepper, flakes
- Cooked rice, for serving
How to Make Pressure Cooker Orange Chicken
- Place diced chicken thighs in pressure cooker
- In a small bowl, whisk together orange juice, soy sauce, ketchup, brown sugar, sriracha, and salt and pepper
- Pour sauce mixture over the chicken
- Place top on pressure cooker; make sure that it’s locked and steam valve is closed
- Press poultry button and start button
- When timer goes off, hit the stop button
- Do a quick release by carefully flipping open the steam valve
- Press saute button
- In a small bowl, whisk together cornstarch and water
- Stir cornstarch mixture into the pressure cooker
- Cook just a minute or 2, until the sauce has thickened
- Serve over rice with green onions and crushed red pepper flakes
More Pressure Cooker Recipes
- Pressure Cooker Sweet Potato and Chicken Curry
- Pressure Cooker Banana Walnut French Toast
- Instant Pot Corn Chowder
- Instant Pot Buffalo Chicken Dip
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Pressure Cooker Orange Chicken
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
- 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.
- Press "Sauté/Brown".
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 460mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 25g
Hannah says
This recipe doesn’t list how many people it serves so I didn’t have enough.