Pressure Cooker Orange Chicken Recipe

  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    9 g
  • Cholesterol

    96 mg
  • Sodium

    827 mg
  • Carbohydrate

    27 g
  • Protein

    33 g

Pressure cooker orange chicken recipe. Chicken breasts with spicy homemade orange-tomato sauce cooked in a pressure cooker. This delicious chicken recipe belongs to Asian cuisine. You’ve never met a bigger fan of Asian cuisine than me.

Sometimes things are easiest to make are the most elegant. This orange chicken is one of those recipes.

Pressure Cooker Orange Chicken Recipe

Makes 6 servings

Ingredients: 2 pounds (960 g) boneless and skinless chicken breasts or thighs, 2 tablespoons (30 ml) vegetable oil, For Orange-Tomato Sauce: 1 cup (250 ml) freshly squeezed orange juice, 1 tablespoon (15 ml) ginger, 1/2 oz (1 tablespoon) rice wine,  1/2 cup (125 ml) tomato sauce, 1/4 cup (60 ml) each: granulated sugar and brown sugar, 1/4 cup (60 ml) lite soy sauce, 1 tablespoon (15 ml) Sriracha sauce, zest of 1 medium orange, For Cornstarch Slurry: 2 tablespoons (30 ml) each: cornstarch and orange juice

How to Cook Orange Chicken in Pressure Cooker (see short version below)

Place chicken breasts or thighs on a cutting board and pat them dry with paper towels, then cut into bite-size chunks. Set aside.

Turn the electric pressure cooker to the saute mode. Add the vegetable oil to the hot pot, then place cubed chicken. Saute, stirring occasionally, until chicken is golden brown, for about 2-3 minutes.

Pour in 1/4 cup (60 ml) of orange juice, scraping down any browned bits with a wooden spoon.

Peel and mince garlic cloves, then finely grate half of the gingerroot to get 1 tablespoon. Add all Orange-Tomato sauce ingredients to the pot. Stir well.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Use the 10-minute Natural Release method to bring the pressure to the normal. Turn off the cooker and open the lid. In a medium mixing bowl, combine cornstarch and orange juice. Whisk until cornstarch has dissolved completely. Turn your cooker to the saute mode (LOW) again.

Add cornstarch-orange mixture to the pot and stir well. Cook, uncovered, stirring gently until the sauce thickens, then simmer for a further 2-3 minutes.

Remove cooked orange chicken from the pot and transfer to serving plates. Serve over cooked rice or noodles. Enjoy!

More Pressure Cooker Recipes

Pressure Cooker Orange Chicken Recipe


  • 2 pounds (960 g) cubed chicken breasts or thighs
  • 2 tablespoons orange juice
  • For the Sauce:
  • 1 cup (250 ml) orange juice
  • 1 tablespoon grated ginger
  • 6 cloves garlic, peeled and minced
  • 1 tablespoon rice wine
  • 1/2 cup (125 ml) tomato sauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup (60 ml) lite soy sauce
  • 1 tablespoon Sriracha sauce
  • grated zest of 1 orange
  • For Cornstarch Slurry:
  • 2 tablespoons cornstarch
  • 2 tablespoons orange juice


Step 1

Heat the vegetable oil in a pressure cooker turned to the saute function. Add cubed chicken and cook, stirring occasionally, until golden brown.

Step 2

Pour 1/4 cup (60 ml) of orange juice into the pot. With wooden spoon, scrap any browned bits from the bottom of the cooker.

Step 3

Add the sauce ingredients to the pressure cooker. Stir well.

Step 4

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Step 5

Using the natural Release method, bring the pressure to normal. Unlock and open the lid.

Step 6

In a bowl, combine cornstarch and orange juice. Mix until cornstarch has dissolved. Add cornstarch mixture to the pot and stir well.

Step 7

Turn the pot to the saute function. Cook, uncovered, stirring often, until mixture thickens. Bring the mixture to a simmer and cook for a further 2-3 minutes.

Step 8

Serve orange chicken over cooked rice. Enjoy!

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