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+ servings
Orange Chicken on top of brown rice on a black plate with peppers

Healthy Instant Pot Orange Chicken Curry

Amy Lawrence
Sometimes you just need a quick and easy delicious dinner and this healthy Instant Pot Orange Chicken is it! If you’re not a big fan of curry, just leave that out. Keep all of the ingredients on hand so you can whip it up in a hurry. Serve it with rice, cauliflower rice or naan. This Instant Pot (paid link) Chicken is a little on the spicy side so if you want a mild orange chicken recipe add less chili garlic sauce (paid link). I like to use the Huy Fong Vietnamese Chili Garlic Sauce (paid link) but feel free to substitute others. Be sure to serve it with the cilantro, extra orange zest and toasted almonds on top, they complete the dish!
Weight Watchers Points: 5 Smart Points for all plans per cup
5 from 1 vote
Prep Time 20 mins
Cook Time 8 mins
+20 min for Instant Pot to come to pressure 20 mins
Total Time 48 mins
Course Main
Servings 6
Calories 270 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 lb chicken breasts chopped into bite size pieces
  • olive oil spray
  • 1 large onion sweet, white, chopped
  • 1 cup orange juice
  • zest of one orange
  • 1/4-1/3 cup chili garlic sauce - If you like it spicy use 1/3 cup
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 tablespoon of prepared mustard
  • 3 garlic cloves minced
  • 1 yellow pepper chopped
  • 1 red pepper chopped
  • 3 medium oranges peeled or 1 can mandarin oranges
  • 1-2 teaspoons curry powder
  • 1-2 tablespoons cornstarch
  • Garnish
  • cilantro
  • toasted almonds

Instructions
 

  • Brown onions in Instant Pot on sauté setting using olive oil spray. Add chicken and brown for a few more minutes.
  • Combine orange juice, chili garlic sauce, soy sauce, honey, mustard, curry and garlic in a small bowl.
  • Pour mixture over chicken, add chopped peppers and set to manual pressure for 3 minutes, allow to natural release for 5 minutes. Add in oranges.
  • If you want to thicken the sauce, spoon some of the sauce into a small bowl. Add cornstarch and stir. Add the mixture back into the Instant Pot. Press the sauté button and cook for a few minutes into thickened. It will also thicken more as it cools.
  • Serve over rice, cauliflower rice or with naan. Garnish with cilantro and toasted almonds.

Video

Notes

You could also add pineapple chunks to this dish.

Nutrition

Serving: 1cupCalories: 270kcalCarbohydrates: 20.5gProtein: 36.1gFat: 4.3gSaturated Fat: 0.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.2gCholesterol: 110.3mgSodium: 541.9mgPotassium: 999.9mgSugar: 18.3gVitamin A: 91.1IUVitamin C: 68mgCalcium: 45.7mgIron: 1.4mg
Keyword Instant Pot
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