Better-Than-Takeout Orange Chicken


  • 2 lbs boneless
  • 1/2 cup BBQ sauce
  • 1/3 cup orange juice
  • 2 tbsp soy sauce
  • 2 tsp cornstarch
  • 2/3 cup orange marmalade
  • 2 cups Cooked rice
  • Chopped green onions and sesame seeds for garnish
  • Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch.
  • Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
  • Serve over cooked rice garnished with green onions and sesame seeds.
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