Spicy orange chicken. I serve over basmati rice and with steamed, salted, and buttered snow peas as a side.

Shelly Exel-Miles


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.

  • Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.

  • Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.

  • Stir aji mirin into the sauce. Add chicken and vegetables back in.

Cook's Note:

Use any cuts of chicken you prefer.

Nutrition Facts

340 calories; 6.4 g total fat; 59 mg cholesterol; 2693 mg sodium. 40 g carbohydrates; 28 g protein; Full Nutrition