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Instant Pot Healthy Orange Chicken with Mango Black Bean Salsa

Instant Pot Orange Chicken with Mango Black Bean Salsa over rice on a wood plate

5 from 2 reviews

Sweet and Spicy Citrus Instant Pot Chicken served over rice and topped with an incredible Mango Black Bean Salsa

Ingredients

Scale

For the Chicken

  • 23 chicken breasts, each cut horizontally into thirds
  • ½ cup orange juice
  • ¼ cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon salt
  • 1 tablespoon freshly grated ginger
  • 13 teaspoons chili garlic sauce (1 for mild, 3 for SPICY!)
  • ½ cup lite coconut milk
  • 10 ounce jar of kumquat marmalade (about ¾ cup), can substitute with orange marmalade
  • 2 tablespoons cornstarch
  • 2 tablespoons water

For the Rice

  • 1 cup long grain white rice
  • 1 cup chicken broth
  • Pinch of salt

Mango Black Bean Salsa – can be made a day or two ahead 

  • 2 large mangos, chopped
  • 1 cup rinsed and drained black beans
  • 2 roma tomatoes, chopped
  • ½ cup corn (canned, fresh, or frozen)
  • ¼ cup minced green onions
  • 1 jalapeno, seeded, deveined, and minced (leave seeds in for a spicier salsa)
  • Juice of 1 lime
  • Juice of 1 orange
  • ¼ cup chopped cilantro
  • Salt and pepper to taste

Instructions

  1. Place orange juice, soy sauce, rice vinegar, salt, ginger, chili garlic sauce, and coconut milk into the pressure cooker pot, whisk to combine.
  2. Add chicken to the pot.
  3. Scoop marmalade on top of the chicken – see note for why I don’t stir it in.
  4. Place trivet over the chicken and place a metal pan on top (like a cake pan or a leak proof springform pan).
  5. To the cake pan add rice, chicken broth, and salt.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  7. When cooking is complete, use a natural release.
  8. Fluff rice and set aside.
  9. Place chicken on a plate and shred into large chunks.
  10. Combine 2 tablespoons cornstarch and 2 tablespoons water.  
  11. Press saute to bring orange sauce to a light simmer, then whisk in cornstarch slurry until it thickens, about 1 minute.
  12. Return chicken to the sauce and stir to coat.
  13. To serve: Scoop rice onto a plate and top with chicken and sauce.  Finish with a large scoop of Mango Black Bean Salsa.
  14. Optional serving suggestion: serve orange chicken with salsa in lettuce wraps for a lighter meal or fancy appetizer

Notes

  • To give the chicken an extra boost of flavor, marinate it overnight in the sauce ingredients (minus the marmalade)
  • Use LITE coconut milk, regular may be too thick to come to pressure
  • I use St. Dalfour Kumquat Marmalade for natural, no sugar added sweetness (I ordered it on Amazon).  Orange marmalade can be substituted
  • Don’t stir in the marmalade, scooping it on top of the chicken keeps it off the bottom surface of the pot so it doesn’t burn
  • Rice can be omitted from the recipe or cooked in another pressure cooker.  The cook time is too short for brown rice
  • If time is short, you can release the pressure after a 10 minute natural release, but I find that the chicken is more tender and the rice more soft with a full natural release
  • Salsa tastes best on the second day, but the colors aren’t as vibrant

Keywords: Sweet and Spicy chicken, healthy orange chicken, one pot meal