Irresistible Instant Pot Orange Chicken

1. Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.

2. Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.

3. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.

4. Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

5. Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes, then switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

6. Turn the Instant Pot back to the Saute function. Stir in brown sugar.

7. Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

Cook’s Note:

You can use chopped chicken breast in place of the thighs. If you do, set the timer for 3 minutes instead of 4.