This Instant Pot orange chicken delivers restaurant-quality flavor in just 20 minutes. The secret lies in using orange marmalade for a sweet citrus glaze that coats each piece of chicken beautifully.
What makes this recipe exceptional is its simplicity. Tender chicken pieces cook quickly under pressure while the marmalade transforms into a glossy, flavorful sauce without any fuss.
The result is juicy chicken with a sticky, slightly tangy orange glaze that’s perfect over rice. It’s a foolproof method that guarantees consistent results every time.
This dish brings takeout flavor to your dinner table with minimal effort. The Instant Pot does all the work while you enjoy the aroma of citrus and soy mingling together.
Ingredients for Orange Chicken Recipe with Orange Marmalade Instant Pot
Pantry staples meet fresh ginger and garlic for that takeout magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Orange Marmalade 🍊 | ¾ cup | Smooth variety preferred |
| Soy Sauce 🥫 | ¼ cup | Low-sodium recommended |
| Rice Vinegar 💧 | 2 tbsp | Or apple cider vinegar |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced |
| Brown Sugar 🍚 | 2 tbsp | Light or dark works |
| Cornstarch 🌾 | 2 tbsp | For thickening the sauce |
| Water 💧 | ¼ cup | To deglaze the pot |
| Sesame Oil 🫒 | 1 tsp | Toasted variety preferred |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for spice preference |
| Green Onions 🧅 | 3 whole | Sliced thin for garnish |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
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The chicken thighs are key here—boneless, skinless for quick cooking and maximum tenderness. Costco has great pre-cut options if you’re short on time. For the marmalade, I grab Smucker’s or Bonne Maman at the regular grocery store. Their smooth varieties give you that perfect glossy glaze. Fresh ginger and garlic make a huge difference, so don’t skip them (the jarred stuff just doesn’t compare).
No marmalade? Orange jam works in a pinch (just add a little zest for brightness). Swap soy sauce for coconut aminos if you’re avoiding gluten. Out of brown sugar? White sugar plus a teaspoon of molasses mimics the depth. The cornstarch can be subbed with arrowroot powder at a 1:1 ratio. And if you don’t have sesame oil, just use a neutral oil—you’ll miss the aroma but the dish still works.
Leftovers keep beautifully for 4-5 days in the fridge. The flavors actually deepen overnight. Freezes well for up to 3 months too (portion before freezing for easy meals). I always double the sauce—it’s that good over rice or noodles the next day.
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in the Instant Pot, set it, and walk away—no babysitting required.
- Sticky Sweet Kick: The marmalade and soy sauce create this glossy, tangy glaze that clings to every bite of juicy chicken.
- Midweek Magic: Honestly, it’s my Tuesday night lifesaver when I need dinner fast but still crave takeout flavor.
- Budget Feeder: A pound of thighs and a jar of marmalade stretch to feed four, with leftovers that reheat beautifully.
Step-by-Step Instructions for Orange Chicken With Orange Marmalade Instant Pot
Super easy with minimal hands-on time—this comes together fast and tastes amazing.
Step 1: Sear the Chicken Thighs
Set your Instant Pot to the Sauté function. Add the 1.5 lb Boneless Chicken Thighs (cut into 1-inch pieces) in a single layer. Let them cook undisturbed for 3-4 minutes until the bottoms turn golden brown.
You’ll hear a satisfying sizzle when they’re ready to turn. Flip the pieces and cook for another 2-3 minutes until browned on the second side. The chicken doesn’t need to be fully cooked through at this point. Remove the chicken and set aside.
Step 2: Build the Sauce Base
In the same pot, add the 3 cloves Garlic Cloves (minced finely) and 1 tbsp Fresh Ginger (grated or minced). Sauté for 30 seconds until fragrant—don’t let the garlic burn, or it’ll turn bitter.
Pour in the 0.75 cup Orange Marmalade, 0.25 cup Soy Sauce, 2 tbsp Rice Vinegar, 2 tbsp Brown Sugar, and 0.5 tsp Red Pepper Flakes. Stir well to combine, scraping up any browned bits from the bottom. This deglazing step ensures maximum flavor in every bite.
Step 3: Pressure Cook and Thicken
Return the chicken to the pot and stir to coat it in the sauce. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. The pot will take about 10 minutes to come to pressure before the timer starts.
Once the cooking time is up, quick-release the pressure. In a small bowl, whisk the 2 tbsp Cornstarch with the 0.25 cup Water until smooth. Stir this slurry into the pot and set the Instant Pot back to Sauté. Cook for 2-3 minutes until the sauce thickens to a glossy, syrup-like consistency.
Step 4: Finish and Serve
Turn off the Instant Pot and stir in the 1 tsp Sesame Oil. Taste the sauce and adjust the seasoning if needed—though the marmalade and soy sauce usually provide the perfect balance of sweet and savory.
Transfer the chicken and sauce to a serving dish. Garnish with the 3 whole Green Onions (sliced thin) and 1 tbsp Sesame Seeds. Serve immediately over steamed rice or noodles to soak up every last bit of that delicious citrus glaze.
Pro Tips For Making Orange Chicken Recipe With Orange Marmalade Instant Pot
- Sear the Thighs: I learned this the hard way—browning the chicken thighs for 3-4 minutes per side before pressure cooking adds depth the marmalade glaze can’t fake. Skip this and you’ll miss that caramelized base flavor.
- Thin the Marmalade: Orange marmalade is thick and can cling too much to the pot. Stir in 2 tablespoons of water or chicken broth before adding it to the Instant Pot to prevent burning and help the sauce coat evenly.
- Avoid Overcrowding: After burning a batch, I now make sure the chicken pieces lie in a single layer with a little space between them. This guarantees even cooking and keeps the sauce from turning into a sticky mess.
- Use Fresh Garlic: Sounds obvious, but pre-minced garlic from a jar just doesn’t hold up in the pressure cooker. Fresh cloves crushed right before cooking give that sharp, bright punch the dish needs to cut through the sweetness.
Essential Equipment for Perfect Results
Instant Pot Essentials
You’ll need a 6-quart or 8-quart Instant Pot—I use my Instant Pot Duo Crisp for this recipe. The Sauté function is crucial for browning the chicken and building flavor. Make sure your sealing ring is in good condition for proper pressure cooking. 💡
Mixing Bowls
A small mixing bowl for the cornstarch slurry is essential. I prefer glass Pyrex bowls—they’re microwave-safe for easy cleanup. You’ll need at least a 2-cup capacity to whisk the 2 tbsp Cornstarch and 0.25 cup Water without spills.
Cutting Tools
A sharp chef’s knife and cutting board make quick work of the 1.5 lb Boneless Chicken Thighs. I love my Wüsthof 8-inch for precision. For the ginger and garlic, a microplane creates the finest grate with minimal effort.
Measuring Essentials
Accurate measurements matter for the sauce balance. I use OXO Good Grips measuring cups and spoons—they’re durable and easy to read. You’ll need measures for 0.75 cup Orange Marmalade down to 1 tsp Sesame Oil.
Serving Tools
A wooden spoon for stirring and a ladle for serving help you plate this dish beautifully. The sauce is thick, so a spoon with a flat edge works best to scrape the bottom. I also keep tongs handy for arranging the chicken pieces. 🍽️
Optional Upgrades
For easier cleanup, invest in silicone cooking mats that fit your Instant Pot insert. A fat separator isn’t necessary here, but I use mine for other recipes. These small upgrades make the process even more enjoyable.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they may dry out more easily. Use boneless, skinless breasts and reduce pressure cooking to 3 minutes to keep them tender. Thighs are preferred for their juiciness.
Why does the sauce need cornstarch?
The slurry thickens the liquid into a glossy glaze that clings to the chicken. Without it, you’ll have a thin, watery sauce. Always mix it with cold water first to prevent lumps.
Can I make this ahead of time?
The flavors deepen as it sits. Store in an airtight container for up to 5 days in the fridge. Reheat gently on the stovetop with a splash of water.
What if my sauce is too thick?
Thin it with 1-2 tablespoons of water or broth. Stir well and heat for 1-2 minutes until it reaches your desired consistency. Avoid adding too much liquid at once.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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