Pressure Cooker Orange Chicken Breasts

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6m
  • Ready In: 16m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    22 g
  • Cholesterol

    61 mg
  • Fat

    13 g
  • Fiber

    0.8 g
  • Protein

    14 g
  • Saturated Fat

    2.2 g
  • Serving Size

  • Sodium

    553 mg
  • Sugar

    14 g
  • Trans Fat

    2 g
  • Unsaturated Fat

    0.4 g
  • Potassium

    130 mg
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Pressure cooker orange chicken breasts. Chicken breasts with Cointreau sauce cooked in a pressure cooker. Very delicious! You may also like Pasta with sausages and Cannellini Beans

Please note, that this recipe is for a stovetop pressure cooker. To cook it in n electric pressure cooker:

Electric Pressure Cooker Orange Chicken Breasts

Ingredients: 2 tablespoons unsalted butter, 1 tablespoon minced fresh rosemary leaves, 3/4 teaspoon salt, a pinch of freshly ground black pepper,  1/3 cup (80 ml) Cointreau liqueur, juice, and grated zest of 2 oranges, skinless and boneless chicken breasts, sesame seeds, to garnish

Method: melt the butter in a 6-quart (6 L) electric instant pot turned to the sauté function. Working in batches, add chicken breasts and cook until golden brown on both sides. Remove the cooked chicken from the cooker and transfer it to the serving plate. Cook the remaining breasts, then return the cooked chicken to the pot. Pour Cointreau liqueur over and bring to a boil. Boil for 1 minute. Add remaining ingredients, except green onions and sesame seeds.

Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs remove cooked chicken breasts from the cooker and transfer them to a serving plate. Pour sauce over. Sprinkle with chopped green onions and sesame seeds. Serve hot.

Pressure Cooker Orange Chicken Breasts


  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary leaves, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup (80 ml) Cointreau liqueur
  • juice and grated zest of 2 oranges
  • 4 skinless and boneless chicken breasts
  • red pepper flakes
  • chopped green onions, to garnish
  • sesame seeds, to garnish


Step 1

In a pressure cooker, melt butter over medium-high heat. When it is hot, add 2 chicken breasts and cook until deep golden brown on both sides, for 5-7 minutes per side, sprinkling with salt and black pepper. Transfer cooked chicken breasts to a plate. Using the same method, brown the remaining 2 chicken breasts.

Step 2

Return all chicken to the pressure cooker. Add Cointreau liqueur, increase heat to high, and bring to a boil. Boil for 1 minute. Pour in orange juice and sprinkle orange zest and minced rosemary leaves over the chicken.

Step 3

Close the pressure cooker and lock the lid. Set the burner heat to high. When the pressure cooker reaches high pressure, reduce the burner heat to low. Set the timer to cook for 6 minutes.

Step 4

Remove the pot from the heat. Carefully open the pressure cooker and place it in the oven to keep warm. Pour cooking liquid over. Sprinkle with green onions and sesame seeds. Serve hot.

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