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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

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

Scale

Ingredients

For the Chicken

For the Rice

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

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

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