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instant pot orange chicken in bowl with chopsticks.

Instant Pot Orange Chicken (Gluten-Free)

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5 from 2 reviews

This Instant Pot Orange Chicken recipe is gluten-free, healthy and delicious. This easy chicken dish is served with a sweet and savory orange sauce. Both kids and adults love this yummy chicken dish that is ready in under 40 minutes.

  • Total Time: 36 minutes
  • Yield: 5 1x


Units Scale
  • 1 tablespoon cooking oil (I used avocado oil)
  • 1.25 pounds boneless, skinless chicken breasts or chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 1 red or yellow bell pepper, sliced
  • 1 1/2 cups freshly-squeezed orange juice (from about 3-4 oranges)
  • 2 tablespoons coconut sugar or brown sugar
  • 1 teaspoon sea salt
  • 2 tablespoons arrowroot starch or corn starch


  1. Press the Sauté button on your Instant Pot. Pour in the cooking oil and let it heat up for a few minutes. 
  2. Then, add the chicken, onion, and bell pepper. Stir and let cook for about 3-4 minutes. 
  3. Cancel the Sauté button and add the orange juice, sugar, and salt. Stir and lock on the lid.
  4. Set the time to 6 minutes at high pressure.
  5. When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick-release to get rid of any remaining pressure.
  6. Remove the lid and press the Sauté button. Whisk in the arrowroot starch or cornstarch for about 2 minutes, or until the sauce starts to thicken.
  7. Cancel the Sauté button and serve the orange chicken over steamed white rice, brown rice, or sautéed cauliflower rice.
  8. Serve hot.


  1. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  2. You can easily double this recipe if you want to make more servings.
  3. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 5 minutes of natural pressure release. 


  • Serving Size:
  • Calories: 243
  • Sugar: 12 g
  • Sodium: 522.1 mg
  • Fat: 6 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 19.8 g
  • Fiber: 1 g
  • Protein: 26.6 g
  • Cholesterol: 82.7 mg