Instant Pot Orange Chicken
Ingredients
The sauce
-
⅔
cup
100% orange juice
-
2
tablespoon
soy sauce or tamari
-
2
tablespoon
honey
-
1
teaspoon
sriracha
-
2
teaspoon
cornstarch
The chicken and vegetables
-
1.5
lbs
boneless skinless chicken breast
-
2
tablespoon
coconut oil
-
12
oz
green beans, trimmed
-
to taste
salt
-
to taste
pepper
Instructions
- Combine orange juice, soy sauce, honey, and sriracha to make the sauce and set aside.
- Dice the chicken into bite-sized pieces.
- In the Instant Pot, heat coconut oil and brown the chicken pieces for about 1.5 minutes on each side.
- Turn off the sauté feature and deglaze the pot with the sauce, scraping the bottom.
- Seal the Instant Pot and pressure cook on high for 4 minutes.
- Quick release the pressure, add green beans on top of the chicken without mixing, and seal the pot again.
- Pressure cook the green beans for 0 minutes.
- Remove everything except the sauce from the pot and thicken the sauce with a cornstarch slurry.
- Return the chicken to the pot, toss with the sauce, and serve with green beans.
Nutrition Facts (estimated)
Servings
4
Calories
337
Total fat
9g
Total carbohydrates
23g
Total protein
42g
Sodium
mg
Cholesterol
mg
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