Dairy Free Instant Pot Orange Chicken

Total time50 min

Prep time15 min

Cook time25 min

Juicy chicken thighs get seared right in the Instant Pot until golden, then simmered under pressure in a glossy sauce built from fresh orange juice and zest, garlic, ginger, and a touch of honey for sweetness. A quick cornstarch slurry pulls everything together into that classic thick, clingy glaze that coats every piece of chicken. The pressure cooker does the heavy lifting here, locking in tenderness in just minutes while the sauce reduces to a deep citrusy sheen. Spoon it over a bowl of white rice and finish with sliced green onions and a sprinkle of sesame seeds for crunch and color. It's a weeknight-friendly dinner that comes together fast without sacrificing flavor, and it's a solid pick for a dairy free table.

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
½ tsp salt
¼ tsp black pepper
1 tbsp vegetable oil

For the sauce

¾ cup fresh orange juice (from about 3 medium oranges)
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1 tbsp orange zest (from about 1 large orange)
3 tbsp soy sauce
3 tbsp honey
2 tbsp rice vinegar
1 tbsp tomato paste
2 tsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes

For the slurry

2 tbsp cornstarch
2 tbsp cold water

For serving

2 cups cooked white rice, for serving
2 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Season the chicken pieces with salt and pepper. Select the Sauté function on the Instant Pot and heat the vegetable oil until shimmering. Add the chicken in a single layer (work in two batches if needed to avoid crowding) and sear for 2–3 minutes per side, until golden on the outside — the chicken will not be cooked through at this stage. Transfer the seared chicken to a plate and set aside.
2
Add the garlic and ginger to the pot and cook, stirring constantly, for about 30 seconds, until fragrant. Watch closely, as they can burn quickly.

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