Instant Pot Asian Orange Chicken



Funny story behind these photos… I cooked this. Served my meal prep clients and packaged theirs up. Served mine. Got so excited at how good it tasted. Started eating it like a psycho. Ate it ALL. Forgot to take pictures. Proceeded to freak out but then got excited because that means I have to make it again justttttt for the photos 🙂 I’ll have some pretty pics coming atcha soon!

Now, back to this masterpiece. A friend sent me a similar recipe by Evolving Table and highly recommended it. She had made it for her family one night and said that they loved it. I thought I would give it a try! I tweaked the original recipe to sub out a few things that I personally prefer and to make it my own. It came out absolutely wonderful! If you’ve ever had Orange Chicken at a Chinese restaurant, you know how insanely delicious it is. The sweet, tangy sauce that coats the chicken and soaks into your rice is decadent and totally satisfying!

Are you ready for a healthy Orange Chicken recipe?! Read on below to see how I made this bad boy!

Let’s get cooking!


Prep Time: 20 minutes

Cook Time: 20 minutes 

Serves: 6 people

*This recipe can be cut in half or thirds! Great reheated for meal prep if you’re making a lot and have leftovers.*


4 lbs Chicken Breast, diced into 1 inch cubes

1/2 Cup Almond Flour

1/2 Cup Ground Flax Seed

1 Tsp Sea Salt

1 Tsp Black Pepper

2 Tbsp Sesame Oil

1 Tbsp Fresh Ginger, grated and smashed

1 Tbsp Fresh Garlic, minced

2 Tbsp Fresh Orange Zest

1 Tsp Fish Sauce

1/3 Cup Coconut Aminos – Soy sauce substitute

1/3 Cup Raw Honey

1/4 Cup Sriracha

2 Cups Orange Juice



  1. In a zip-lock bag, add almond flour, flax seed, salt, pepper, and chicken breast cubes. Coat cubes totally with the dry mixture.
  2. In your Instant Pot, press the Sauté button to heat the pot. Add sesame oil, garlic, and ginger and cook about 2-3 minutes, stirring frequently.
  3. While that is cooking, add orange zest, fish sauce, coconut aminos, honey, sriracha, and orange juice into a bowl and whisk until a smooth sauce forms.
  4. Add chicken cubes to cooking garlic and ginger. Stir constantly and cook about 5 minutes.
  5. Add sauce to the chicken. Stir to combine well.
  6. Press the Chicken/Meat button until 15 minutes appears on the Instant Pot screen. Make sure the pressure valve is closed.
  7. Once 15 minutes is up, let the pot sit 10 more minutes before you release what’s left of the steam from the valve and open it.
  8. Stir, serve over jasmine rice, and garnish with fresh green onions. ENJOY!

*Note* – Once you select 15 minutes, blinking lines will appear on the screen. The Instant Pot sometimes takes 30-45 minutes to pressurize. It will continue to blink until it is pressurized. The timer will start counting down when you see the number 15 appear on the screen. It will beep when its done.




If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂



Yours In Health,