Healthy Orange Chicken (Instantpot)

Healthy Orange Chicken (Instantpot)


  • 3 - 4 lbs Chicken Legs (drumsticks)
  • 1/2 tsp Salt
  • 1/4 cup Coconut Aminos
  • 1 Tbsp Rice Wine or coconut Vinegar
  • 7 whole cloves Garlic
  • 1/4 tsp Red Pepper Flakes (or more to taste)
  • 1 Tbsp Fresh Ginger (or 1 tsp powdered ginger)
  • Zest of 2 Oranges
  • 1 1/2 cups fresh squeezed Orange Juice

Add after Pressure Cooking

  • 2 Tbsp Arrowroot starch
  • 3 Tbsp Water
  • 2 Tbsp Brown Sugar
  • 1 tsp Toasted Sesame or avocado Oil
  • Green Onions (for garnish), sliced



  1. Add the chicken legs, salt, coconut aminos, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice.
  2. Put the lid on the pot and set the steam release knob to the Sealing position.
  3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 15 minutes. It will take several minutes for the pot to come to pressure
  4. When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure.
  5. When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray.
  6. Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating).
  7. Mix together the arrowroot starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry
  8. When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed.
  9. Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes.
  10. Garnish with green onions and serve with rice or fresh veggies

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