Instant Pot Orange Chicken and Rice
This Instant Pot Orange Chicken and Rice is a complete meal made in one pot! Tender chicken with fluffy rice, what more could you ask for?
This Instant Pot Orange Chicken and Rice is a complete meal made in one pot! Tender chicken with fluffy rice, what more could you ask for?
- 1 1/2 cups water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/3 cup sugar
- 2 tbsp corn starch
- 1 tsp sesame oil
- 1/3 cup chicken broth
- 3 tbsp soy sauce
- 2 tbsp water
- 2 pieces
- 1 1/2 tsp fresh orange zest
- 2 tbsp fresh orange juice
- !for the sauce:
- 1/3 cup dry sherry
- 1 tsp ground ginger (or 2 tsp minced ginger)
- !for the rice:
- 1 1/2 cups white rice (i use jasmine) rinsed and drained until water runs clear
- sliced green onions for garnish optional
- Carbohydrate 62.7148269848583 g
- Cholesterol 306.666666666667 mg
- Fat 71.02090307065 g
- Fiber 12.0763552113993 g
- Protein 95.734305982232 g
- Saturated Fat 18.9331143302802 g
- Serving Size 1 1 recipe (1713g)
- Sodium 18960.0273277001 mg
- Sugar 50.638471773459 g
- Trans Fat 6.24607277924786 g
- Calories 1329 calories
Step-by-step
- Set the Instant Pot to Sauté function and increase to high heat.
- Add the olive oil and sesame oil to the inner pot to heat up.
- Season the chicken thighs with salt, garlic powder and ginger.
- Add the chicken to the inner pot once hot and cook for 2 to 3 minutes, browning on all sides.
- Turn the Instant Pot to the off position.
- Meanwhile whisk together the ingredients for the sauce: Orange zest, orange juice, soy sauce, sugar, dry sherry and chicken broth.
- Pour over the chicken and stir to coat.
- Place a trivet over the chicken in the instant pot.
- Combine the rinsed rice and 1 1/2 cups water in an oven-safe dish (make sure it is only half way filled as the rice will expand).
- Place the rice-filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
- Press MANUAL and HIGH PRESSURE for 4 minutes.
- Let the pressure naturally release for 10 minutes after cooking (do not release pressure immediately after cooking/do not turn off Instant Pot).
- Once 10 minutes is up, finish with a quick release of pressure.
- Carefully remove the rice and fluff with a fork.
- Meanwhile whisk together the 2 tbsp water with 2 tbsp cornstarch and turn Instant Pot to Sauté mode again.
- Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).
- Serve chicken over rice and garnish with sliced green onions if desired.
- Enjoy!
My One-Pot Wonder: Instant Pot Orange Chicken and Rice
As a busy working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals that don't require hours in the kitchen is a constant challenge. That's why I've become obsessed with my Instant Pot. It's a lifesaver! This Instant Pot Orange Chicken and Rice recipe is a perfect example of how this amazing appliance simplifies my life, allowing me to create a restaurant-quality meal in a fraction of the time.
The aroma that fills my kitchen while this is cooking is intoxicating – a beautiful blend of savory chicken, sweet orange, and fragrant rice. It's the kind of meal that feels luxurious yet is surprisingly easy to prepare. The best part? It's all done in one pot! This means less cleanup, which is a huge win after a long day at the office. I can easily get this meal on the table in under 30 minutes, and the leftovers are just as delicious the next day. The chicken is tender and juicy, the rice is perfectly cooked, and the orange sauce is simply divine - a sweet and savory balance that will tantalize your taste buds. This recipe is my go-to for busy weeknights, and it's always a crowd-pleaser, even with my picky eaters.
Beyond the Weeknight Rush: This recipe isn't just for weeknight dinners; it's also incredibly versatile. I've taken it on camping trips, adapting it slightly to work over a portable camp stove. The slightly smoky flavors add a unique twist to the dish. I've also adapted it for potlucks, making a larger batch and serving it buffet-style. It's always a hit! The beauty of this recipe is its adaptability. You can easily adjust the spice level, add different vegetables (broccoli, bell peppers, carrots would all be wonderful additions!), or even substitute the rice with another grain like quinoa or couscous.
Tips and Tricks: For the ultimate flavor, I recommend using fresh orange zest and juice. The difference in taste is remarkable. Don’t skip the browning step for the chicken – it adds depth of flavor and beautiful color. And remember, patience is key when it comes to the pressure release. Letting the pressure release naturally ensures perfectly cooked, fluffy rice. If you’re short on time, a quick release will still work, but you might find the rice slightly firmer.
This Instant Pot Orange Chicken and Rice is more than just a meal; it's a testament to efficiency and deliciousness. It's a reminder that healthy, homemade meals don't have to be complicated or time-consuming. With a little help from my trusty Instant Pot, I can create flavorful, satisfying meals that my family loves, without sacrificing quality or my precious time. So, grab your Instant Pot, and give this recipe a try. I guarantee you'll be amazed at how easy and delicious it is!
Serving Suggestions: This dish is delicious on its own, but for a complete meal, you could add a side of steamed broccoli or a simple green salad. The leftovers also make a fantastic lunch the next day, packed in a container for work or school. You can even turn it into a fun rice bowl by adding extra vegetables and a fried egg on top.
Variations: Feel free to experiment with different flavors! Try adding a splash of honey or maple syrup for extra sweetness, or a dash of red pepper flakes for a touch of heat. You could also substitute the chicken thighs with chicken breasts, but keep in mind that they may cook a bit faster. And don't be afraid to get creative with your garnishes – chopped peanuts, sesame seeds, or cilantro would all be delicious additions.
