Chicken With Orange Sauce


  • 4 chicken thighs
  • 1 tbsp mustard
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp orange zest
  • oregano
  • 1 tbsp olive oil
  • ½ cup orange juice (strained)
  • salt
  • pepper
  • Juice of 2 lemons
  • parsley
  • 1 tsp corn starch
  • Tiny splash of cold water
  • Marinate the thighs in all the ingredients and leave in the refrigerator for at least 4 Hours. (I left overnight.)
  • The next day, place the stainless steel inner pot inside the Instant Pot® and press Saute. Add a drizzle of olive oil and brown only the thighs on both sides.
  • Once this is done, press Cancel.
  • Add the juice to the marinade.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 3 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
  • Remove the thighs and press Saute. Thicken the liquid with the corn starch dissolved in a bit of water.
  • Put the thighs back in and add the chopped parsley.
  • Serve with white rice and lastly, garnish with a bit of chopped parsley.
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