Chicken With Orange Sauce

By: Anabella Alfaro

Chicken With Orange Sauce
cuisine icon Duration
5 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
4 servings, 5 minutes, chicken and turkey, chicken thighs, christmas, corn starch, dinner plates, honey, instant pot, mustard, of 2 lemons, olive oil, orange juice (strained), orange zest, oregano, parsley, pepper, pressure cooking, salt, soy sauce, splash of cold water, valentine's day

prep icon Prep Time
4 Hours
cook icon Cook Time
5 Minutes

serving icon Servings
4 Servings
Ingredients
  • 4 chicken thighs
  • 1 tbsp. mustard
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 tsp. orange zest
  • 1 tsp. dried oregano
  • 1 tbsp. olive oil, plus more for browning
  • ½ cup orange juice (strained)
  • Salt and pepper, to taste
  • 2 lemons, juiced
  • 1 tsp. corn starch
  • Splash of cold water
  • Fresh parsley, chopped, for garnish
Instructions
  • In a bowl, mix mustard, soy sauce, honey, orange zest, oregano, olive oil, orange juice, lemon juice, salt, and pepper. Add the chicken thighs and coat them well. Cover and refrigerate for at least 4 hours, or overnight for better flavor.
  • Place the stainless steel inner pot in the Instant Pot® and press Sauté. Add a drizzle of olive oil and brown the chicken thighs on both sides, leaving the marinade in the bowl. Once browned, press Cancel and remove the thighs.
  • Add the marinade liquid to the Instant Pot®.
  • Place the chicken thighs back in the Instant Pot®. Close and lock the lid, ensuring the steam release handle is set to Sealing. Pressure Cook, on High for 3 minutes.
  • Once the time is up, press Cancel and carefully turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
  • Remove the chicken thighs and press Sauté. Dissolve the cornstarch in a tiny splash of cold water and stir it into the sauce. Cook until the sauce thickens.
  • Return the chicken thighs to the pot and coat them in the sauce. Sprinkle with chopped parsley. Serve with white rice and garnish with more parsley.
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