I am new to the instant pot and this is the third recipe I’ve tried making and so far, the best! We had it over white rice. We made 2 substitutions, sesame oil instead of vegetable oil and tomato paste and some water instead of tomato sauce. I’ll use tomato sauce when I make it again. The paste seemed to make the sauce a little thicker, and once I added the corn starch it got really thick-we just added a little more water, since we used fresh squeezed oranges and ran out of juice. Maybe I didn’t use enough water to thin the paste, I’m not the best cook! Either way, this had great flavor and turned out really good!


  •  2 lbs chicken breast or thighs cut into 1-2 inch pieces
  •  2 tablespoons vegetable oil
  •  1 cup orange juice no sugar added
  •  1 tablespoon ginger grated
  •  6 cloves garlic* minced
  •  1 tablespoon rice wine or dry white wine**
  •  1/2 cup tomato sauce optional
  •  ¼ cup granulated sugar
  •  ¼ cup brown sugar
  •  ¼ cup lite soy sauce
  •  1 tablespoon Sriracha***
  •  zest from 1 orange
Cornstarch Slurry:
  •  2 tablespoons cornstarch
  •  2 tablespoons orange juice
  •  4 green onions sliced
  •  extra orange zest


  1. It is important for the chicken not to have any extra moisture, dry it with a few paper towels and after that cut the chicken into 1-2 inch chunks.

  2. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

  3. Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn’t stick to the bottom of the pan.

  4. Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

    If you want a truly golden-brown chicken, brown it on the stove top, as the Instant Pot isn’t really good for that.

  5. Add the Sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

  6. Add the tomato sauce if you are using it. The tomato sauce adds a tanginess to the overall sweet recipe, and it makes it taste more savory. It is based on your own preference. I like it both ways: with and without the sauce. You can use less, or completely leave it out if you want a pure orange aroma.

  7. Stir gently until all the ingredients are combined and coated in sauce.

  8. Close lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.

  9. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.

  10. Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.

  11. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

    If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.

  12. Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more.

  13. Serve over rice and garnish with fresh chopped green onions and extra orange zest.

Recipe Notes

*I love the extra garlic in this dish, for some people it may be too much, you can use 3-4 cloves only, if you are not a huge garlic fan.

**You can also skip it if you don’t have any on hand.

***You can add more or less Sriracha or skip it entirely, based on preference or use red pepper flakes.



Hello! This was my first slow cooker meal ever. Thanks for making it such a great one! I altered slightly by first sautéing onion, a sweet pepper, and garlic in olive oil. I used home cooked black beans. Otherwise I followed the recipe! The flavors really melded in this dish and the chicken came out tender and delicious. I had enough to serve now plus freeze for later. Win win! Exceeded my expectations. Will definitely cook this again.


  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, rinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste


  1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  2. Season chicken breast with salt and lay on top.
  3. Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
  4. Thirty minutes before serving, remove chicken and shred.
  5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  6. Serve over rice or tortillas and with your favorite toppings.

Instant Pot:

  • Cook high pressure 25 minutes, quick or natural release.



I’ve made this twice now. It is good every time! This second time, I only used 12oz of homemade cauliflower rice. I also boiled the chicken breasts for 30 minutes, trying to make it less dry. Unfortunately this time I wasn’t watching the casserole and when the timer went off at 50 minutes, the cheese on top was burnt. Still a big hit at my house, even for my husband who is not doing Keto with me.


  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, whisked
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, melted
  • 1 cup shredded Italian blend cheese


  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
  2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
  3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
  4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
  7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.



This was the best chicken I had in a long time. I didn’t cut my chicken thighs in half as they were already pretty thin to begin with and I used 4 thighs. They were perfectly cooked and I had plenty of sauce left, which I am keeping in my fridge and putting on top of veggies. I think this one is staying on the weekly menu! Thanks for sharing 🙂

  • 6-8 boneless chicken thighs , skinless or with skin*
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes optional or to taste
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter (swap with ghee for paleo OR Whole30)
  • 1/2 small onion chopped
  • 4 garlic cloves sliced or minced
  • Juice of 1 lemon
  • 2-4 teaspoons Italian seasoning
  • zest of half a lemon
  • 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
  • 2 Tablespoons heavy cream OR coconut cream
  • Chopped fresh parsley and lemon slices for garnish , if desired
  • Instant Pot I have the 6 Quart Instant Pot DUO
  • OR Cast Iron Skillet
  1. Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes.

To cook in the Instant Pot:
  1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)

  2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth.

    Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.

  3. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.It will take about 5-10 minutes to come to pressure and start counting down.

    When done, release the pressure after 2 minutes, then remove your Instant Pot lid.

  4. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in heavy cream (if using) into the Instant Pot. If you like your sauce thicker – you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

To cook on the stove:
  1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.

  2. Return pan back to heat and melt butter. Stir in onion and garlic. Add lemon juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth. Stir in heavy cream [if you like your sauce thicker – you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water].

    Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

Recipe Notes

*For chicken breasts: use 3 breasts, sliced horizontally in half.

****I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign – if needed you can increase the amount of liquid if this combination doesn’t work for your Instant Pot model