Instant Pot Orange Chicken and Rice is a sweet, flavourful pressure cooker recipe.

As spring approaches my taste buds start to crave citrus flavours and this recipe really satisfies this craving!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing that I did was to cut up 4 boneless, skinless chicken breasts into bite sized pieces.

Then I put some olive oil in my Instant Pot and turned it on to the Saute Less function for 7 minutes.

When the Instant Pot turned off the chicken was still slightly pink.

Next I added in about one cup of water to deglaze the pot, scraping any brown bits from the bottom.  Then I poured in some more water before sprinkling the long grain rice over the chicken in the Pot.

I pushed the rice down into the liquid but I did not stir.

Next I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.

While the chicken mixture was cooking I prepared the sauce.  The first thing I did was take 2 oranges and prepare the zest.

Then I measured some granulated sugar, brown sugar and corn starch into a small mixing bowl.

I used a small rubber spatula to mix these dry ingredients together.

Then I added in some orange juice, finely grated ginger, minced garlic, soy sauce and half of the orange zest.

I stirred these ingredients into the sugars and corn starch until the dry ingredients were absorbed.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position to do a Quick Release.

Then I removed the lid and stirred the contents well.

I turned the Saute Less function back on for about 6 minutes.

Then I poured in the sauce that I had just prepared and stirred to combine.  I stirred until it bubbled and thickened.

Once the Pot shut off the Instant Pot Orange Chicken and Rice was ready to serve.  After plating I sprinkled some of the remaining orange zest and some diced green onion onto each serving.

Enjoy this easy pressure cooker recipe with its tender morsels of chicken and sweet orange sauce.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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Yield: 6

Instant Pot Orange Chicken and Rice

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Instant Pot Orange Chicken and Rice is a sweet, flavourful pressure cooker recipe.  As spring approaches my taste buds start to crave citrus flavours and this recipe really satisfies this craving!

Prep Time 15 minutes

Cook Time 27 minutes

Total Time 42 minutes

Ingredients

• 3 tbsp olive oil
• 4 boneless skinless chicken breasts (about 2 pounds) cut into small pieces
• 2 1/4 cup water
• 2 cups long grain rice
• Sauce:
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 4 tbsp corn starch
• 2 cups orange juice
• 2 tbsp ginger finely grated
• 6 cloves garlic minced
• 1/2 cup Gluten Free Soy Sauce
• zest of 2 oranges (divided)
• After Cooking:
• 2 green onions diced

Instructions

1. Cut up the 4 boneless, skinless chicken breasts into bite sized pieces.
2. Add the olive oil to the Instant Pot and turn the Pot to Saute Less for 7 minutes.
3. Add the chicken and brown on all sides.
4. Add about 1 cup of the water to the Pot once it turns off and use it to deglaze the Pot, scraping any brown bits from the bottom.
5. Add the remaining water.
6. Sprinkle the long grain rice over the chicken in the Pot. Push the rice down into the liquid but do not stir.
7. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
8. While the chicken and rice cook prepare the sauce. Prepare the zest of two oranges.
9. Measure the granulated sugar, brown sugar and corn starch into a small mixing bowl. Stir to combine.
10. Add the orange juice, finely grated ginger, minced garlic, soy sauce and 1/2 of the orange zest to the small bowl and stir to absorb the dry ingredients.
11. Once the Instant Pot is done cooking, immediatley turn the steam release handle to the venting position and do a quick release.
12. Remove the lid and stir the contents well.
13. Return the Instant Pot to the Saute Less function for 6 minutes.
14. Pour the sauce over the chicken and rice in the Pot. Stir until it bubbles and thickens.
15. Pot wll shut off after 6 minutes.
16. Sprinkle each portion with the remaining orange zest and some cut up green onion.
17. Serve and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 528Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 1260mgCarbohydrates: 69gFiber: 2gSugar: 43gProtein: 32g