
Juicy seared chicken thighs simmer in a bright, tangy sauce built from fresh orange juice, orange zest, honey, rice vinegar, garlic, and fresh ginger, with a little heat from red pepper flakes. The Instant Pot does the heavy lifting here, searing the chicken for color first, then pressure-cooking it until it's tender and cooked through in a matter of minutes. A quick cornstarch slurry pulls the sauce together at the end, thickening it into that glossy, clingy coating everyone wants over a bowl of rice. It's finished with green onions and sesame seeds for crunch and color, and the whole thing comes together faster than takeout. This is a solid pick for a gluten free dinner rotation, delivering that sweet-savory orange chicken flavor without any special equipment beyond your Instant Pot.
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Learn more →4 servings





Simply Orange Pulp Free 100% Pure Squeezed Orange Juice
Tropicana Pure Premium Original No Pulp Orange Juice - 52 fl oz
Florida's Natural Orange Juice No Pulp Chilled - 52 Fl. Oz.













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.
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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