How long does this Instant Pot Orange Chicken recipe take to cook?

It needs 6 minutes on high pressure, plus about 10 minutes to come up to pressure and 5 minutes to come down from pressure. Plus, you'll need about 10 minutes prep time and a few extra minutes to let the cornstarch slurry thicken in the bottom of the pot. So, about 35 minutes from start to finish.

Is this recipe gluten-free?

Yes! The recipe as written is gluten-free, and I suggest serving it over brown rice or cauliflower rice which both fit that diet as well.

How do I prevent the burn notice?

It's always important to keep any browned bits off the bottom of the pot if you use the sauté function. Use a wooden spoon to make sure nothing is stuck to the bottom.

Easy Instant Pot Orange Chicken (Gluten-Free)

Name: Instant Pot Orange Chicken (Gluten-Free)
Prep time: 10 min
Cook time: 6 min
Total time: 36 min
Yield: 5
Cuisine: American
Ingredients: 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

Ingredients

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

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Instructions

Press the Sauté button on your Instant Pot. Pour in the cooking oil and let it heat up for a few minutes.
Then, add the chicken, onion, and bell pepper. Stir and let cook for about 3-4 minutes.
Cancel the Sauté button and add the orange juice, sugar, and salt. Stir and lock on the lid.
Set the time to 6 minutes at high pressure.
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.
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.
Cancel the Sauté button and serve the orange chicken over steamed white rice, brown rice, or sautéed cauliflower rice.
Serve hot.

Notes

Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
You can easily double this recipe if you want to make more servings.
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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main dish
Method: Pressure cooker
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1/5 of recipe
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