Easy Crispy Instant Pot Orange Chicken Recipe Perfect for Quick Dinners

Let me tell you, the scent of zesty orange mingling with crispy, tender chicken wafting from my Instant Pot is enough to make anyone’s mouth water in an instant. The first time I made this Easy Crispy Instant Pot Orange Chicken Recipe, it was one of those magical moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I was knee-high to a grasshopper when my grandma used to make her famous orange chicken, but honestly, this version is a game-changer—quicker, just as flavorful, and with that perfect crispy bite you crave.

Years ago, I stumbled upon the idea of using the Instant Pot to speed things up without losing the crunch, and I wish I’d discovered this trick ages ago. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Whether it was a busy weeknight or a casual weekend dinner, this recipe has become a staple for our family gatherings and even for gifting in meal boxes to friends. The combo of sweet, tangy, and crispy textures feels like a warm hug on a plate.

You know what? This recipe is dangerously easy, perfect for brightening up your Pinterest dinner board or impressing guests without the fuss. This Easy Crispy Instant Pot Orange Chicken Recipe is just the kind of recipe you’re going to want to bookmark and come back to again and again.

Why You’ll Love This Recipe

Honestly, this recipe hits all the right notes and here’s why I keep going back to it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Quick Dinners: Great for family meals, casual get-togethers, or when you want a cozy dinner without the wait.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture and tangy sauce.
• Unbelievably Delicious: The balance of sweet orange glaze with the crunchy chicken is pure comfort food magic.

What really sets this recipe apart is the clever use of the Instant Pot to lock in moisture while prepping the chicken, giving you that tender inside. Then, finishing with a quick pan-fry adds the irresistible crispiness. I toss in freshly grated orange zest and a splash of rice vinegar to brighten the sauce, making this far from your typical orange chicken. It’s comfort food reimagined—faster, fuss-free, but still packing that soul-soothing punch.

You’ll find yourself closing your eyes after the first bite, savoring the perfect harmony of flavors and textures. Whether you’re impressing guests or whipping up a quick meal for the family, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local grocery store.

• Chicken breast or thighs, cut into bite-sized chunks (thighs add juiciness, breasts work well too)
• Cornstarch (for that crispy coating)
• Vegetable oil or avocado oil (for frying and sautéing)
• Fresh orange juice (about 1 cup, freshly squeezed for best flavor)
• Orange zest (adds a burst of citrus aroma)
• Soy sauce (I prefer low-sodium for balanced saltiness)
• Rice vinegar (for tang and depth)
• Honey or brown sugar (just a touch for sweetness)
• Garlic, minced (for a savory kick)
• Ginger, freshly grated (adds warmth and spice)
• Green onions, sliced (for garnish and a fresh bite)
• Red pepper flakes (optional, if you like a little heat)
• Water or chicken broth (for the Instant Pot cooking liquid)

For substitutions, you can swap cornstarch with arrowroot powder if you prefer grain-free. Use tamari instead of soy sauce to keep it gluten-free. For a vegan twist, try using tofu cubes in place of chicken and make sure your honey is replaced with maple syrup or agave.

Equipment Needed

• Instant Pot or any electric pressure cooker (this is the star of the recipe)
• Non-stick skillet or cast iron pan (for crisping the chicken)
• Mixing bowls for coating chicken and mixing sauce
• Whisk (to blend the sauce ingredients smoothly)
• Citrus juicer or reamer (fresh orange juice makes all the difference)
• Measuring cups and spoons (for precise seasoning)

If you don’t have a cast iron pan, a heavy-bottomed skillet works just fine. For budget-friendliness, the Instant Pot Duo is a reliable, multi-use option that I personally use and recommend for recipes like this. Keep your non-stick skillet seasoned well to avoid sticking and maintain that perfect crispiness.

Preparation Method

1. Prep the Chicken: Pat your chicken pieces dry with paper towels. This step is crucial to getting that crisp coating. Toss the chicken in a bowl with about ½ cup (65 g) cornstarch until every piece is lightly coated. Set aside.
2. Sear the Chicken: Heat 2 tablespoons (30 ml) of vegetable oil in your skillet over medium-high heat. Add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden and crispy on the outside—about 3-4 minutes per side. They don’t need to be fully cooked through here; we’ll finish that in the Instant Pot. Transfer the chicken to a plate lined with paper towels to drain excess oil.
3. Prepare the Sauce: In a mixing bowl, whisk together 1 cup (240 ml) fresh orange juice, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 tablespoon (15 g) honey or brown sugar, 2 minced garlic cloves, and 1 teaspoon (5 g) freshly grated ginger. Add orange zest from one medium orange for that extra punch.
4. Cook in the Instant Pot: Pour ½ cup (120 ml) water or chicken broth into the Instant Pot. Add the seared chicken pieces and pour the orange sauce over the top. Lock the lid and set the Instant Pot to high pressure for 6 minutes. Once done, let it naturally release pressure for 5 minutes, then quick release any remaining pressure.
5. Thicken the Sauce: Remove the chicken with a slotted spoon, leaving the sauce behind. Turn the Instant Pot to sauté mode. In a small bowl, mix 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) water to create a slurry. Stir this into the sauce and simmer for 2-3 minutes until thickened to a glossy glaze.
6. Combine and Finish: Return the chicken to the sauce and toss gently to coat every crispy chunk with that luscious orange glaze. Cook for another minute or so to marry flavors.
7. Serve: Garnish generously with sliced green onions and a sprinkle of red pepper flakes if you like a little heat. Serve hot over steamed rice or your favorite noodles.

Pro tip: Make sure not to skip drying the chicken before coating—it’s the secret to a crispy finish. Also, don’t rush the searing step; that golden crust is worth every second.

Cooking Tips & Techniques

Getting perfectly crispy chicken in the Instant Pot can sound tricky, but here’s what I’ve learned after a few kitchen “oops” moments:

• Dry the chicken well before tossing in cornstarch. Any moisture will steam the coating and turn it soggy.
• Don’t overcrowd the pan when searing. Crowding traps steam and kills crispiness. Work in batches if needed.
• Use medium-high heat for searing to get that golden crust without burning.
• Fresh orange juice is a game-changer. Bottled juice just doesn’t have the bright zip and complexity.
• Let the Instant Pot perform its magic with a natural release for a few minutes; it keeps the chicken juicy and tender inside.
• Thicken the sauce separately instead of mixing cornstarch directly with the sauce to avoid lumps.

One time I skipped the searing step to save time and honestly, it was a flop—lacking that crunch made it feel like just orange chicken stew. The sear is non-negotiable for texture. Also, multitasking by preparing your sides while the Instant Pot is working saved me plenty of stress during busy evenings.

Variations & Adaptations

This Easy Crispy Instant Pot Orange Chicken Recipe is flexible and welcomes creativity:

• Gluten-Free: Use arrowroot powder instead of cornstarch and tamari instead of soy sauce.
• Spicy Kick: Add sriracha or chili garlic sauce to the orange glaze for some heat.
• Vegan Version: Swap chicken for firm tofu or cauliflower florets. Press tofu well and follow the same coating and cooking steps.
• Seasonal Twist: In summer, toss in fresh pineapple chunks along with the chicken for a tropical vibe.
• Less Sweet: Cut back on honey or sugar and add a splash more rice vinegar for tang.

My personal favorite variation is adding toasted sesame seeds and a handful of chopped cashews at the end for a nutty crunch. It adds a lovely contrast and extra texture that my family adores.

Serving & Storage Suggestions

This dish shines best served fresh and hot over fluffy jasmine or basmati rice, which soaks up the tangy orange sauce beautifully. It also pairs well with steamed broccoli or snap peas for a quick veggie side. For drinks, try a crisp white wine or sparkling water with a twist of lemon to balance the sweetness.

To store leftovers, keep the chicken and sauce in an airtight container in the refrigerator for up to 3 days. The crispy texture softens over time, so I recommend reheating in a skillet over medium heat rather than the microwave to revive a bit of that crunch. Alternatively, freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

Flavors actually deepen the next day, making this recipe just as delicious as leftovers—sometimes even better! It’s perfect for meal prep or quick lunches.

Nutritional Information & Benefits

This recipe offers a satisfying balance of protein and flavor without excess calories. Each serving (about 1 cup or 200 g) provides approximately:

Calories	320
Protein	28 g
Carbohydrates	18 g
Fat	12 g
Fiber	1 g

Key ingredients like fresh orange juice provide vitamin C and antioxidants, while ginger and garlic add anti-inflammatory benefits. Using lean chicken breast keeps it lighter, but thighs add extra juiciness. This recipe can be made gluten-free and dairy-free easily, catering to many dietary needs.

Conclusion

In a nutshell, this Easy Crispy Instant Pot Orange Chicken Recipe is worth every minute you spend making it. It’s quick, approachable, and nails that perfect combo of crispy, tangy, and sweet that everyone loves. Don’t be shy about making it your own—play with heat, swap ingredients, or add your favorite veggies.

I genuinely love this recipe because it brings my family together around the dinner table with smiles and satisfied sighs. If you try it, please drop a comment and let me know how it turned out or what twists you added. Sharing those moments makes cooking even more fun.

So go ahead, give it a shot—you’re going to want to keep this one in your weekly rotation. Happy cooking!

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper searing. Frozen chicken can release too much moisture and affect the crispiness.

How do I make the chicken extra crispy without deep frying?

Searing the chicken in a hot skillet with enough oil until golden brown on both sides before pressure cooking is key. Avoid overcrowding the pan to keep the crisp.

Can I prepare the sauce ahead of time?

Absolutely! The orange sauce can be mixed and stored in the fridge for up to 2 days. Just whisk it again before using.

Is this recipe suitable for meal prepping?

Yes, it stores well in the fridge for up to 3 days and freezes nicely. Just reheat in a skillet to help regain some crispness.

What’s the best way to thicken the sauce if I don’t have cornstarch?

You can use arrowroot powder or tapioca starch as a 1:1 substitute. Alternatively, reduce the sauce longer on sauté mode to thicken naturally.

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