Instant Pot Grain-Free Orange Chicken

Instant Pot Grain-Free Orange Chicken

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Since we’re being honest here, we don’t mind telling you about our orange chicken addiction prior to going gluten/grain/soy/sugar-free. It was just about every terrible dietary thing a girl could love: breaded, fried, and full of sugar and spice. Good times.

Well, we’re bringing it back in a healthier way and Instant Pot makes it a snap. This is a low-liquid recipe, so the trick is to deglaze the pot completely between sautéing and pressure cooking.

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Instant Pot Grain-Free Orange Chicken

Instant Pot Grain-Free Orange Chicken

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Quick meals, dinner
  • Method: Instant Pot
  • Cuisine: Chinese

Description

Dangerously delicious Orange Chicken at Instant Pot speed. Paleo-compliant with no gluten, grain, soy or added sugar.


Scale

Ingredients

  • 23 cups prepared cauliflower rice
  • 2 boneless, skinless chicken breasts, uniformly cubed about 11.5
  • 2 tbsp tapioca flour
  • 4 mandarin oranges, juiced (about 1/2 cup) and zested (about 1 tbsp)
  • 3 tbsp coconut aminos
  • 1 1/2 tbsp extra-virgin olive oil or avocado oil
  • 1 tbsp pure maple syrup plus 2 tsp Swerve Brown Sweetener OR- 1 1/2 tbsp Swerve Brown Sweetener
  • 1 tbsp water
  • 1 tbsp dry white wine
  • 2 tsp sesame oil
  • 12 tsp chili garlic sauce, depending on desired heat
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground ginger
  • Thinly sliced green onions and toasted sesame seeds for garnish (optional)

Instructions

For the Sauce

  1. Zest the oranges and then juice them into a large measuring cup (you want about 1/2 cup juice).
  2. Add the zest to the juice, reserving some for garnish, if desired. Add the maple syrup/Swerve Brown Sweetener option of your choice, coconut aminos, chili garlic sauce, garlic, and ginger and stir well to combine. We want to give that Swerve some time to dissolve a bit.

For the Chicken

  1. In a small bowl, combine the tapioca flour, salt, and pepper with a spoon (otherwise you’ll have a massive mess…at least that’s what we’ve heard…). Next, place the cubed chicken in a large bowl.
  2. Use the spoon to sprinkle some of the flour mixture onto the chicken and then toss to coat. Repeat until the chicken is fully coated and all flour has been used.

Putting it Together

  1. Set Instant Pot to Sauté/Normal and add the EVOO and sesame oil, making sure to coat the bottom of the pot evenly. Add cubed chicken in a single layer, cubes and sauté for 1-1.5 minutes, then flip and repeat (total cook time 3 minutes).
  2. Remove chicken from pot and turn off. Add one tablespoon white wine followed by one tablespoon of water to deglaze the pot, scraping any bits from the bottom. You want to get the bottom totally clean, and the wine does a good job of that, so give it a few seconds before adding the water.
  3. Once fully deglazed, add the chicken back to the pot. Vigorously stir the orange juice mixture again and pour over the chicken. Use a rubber spatula to get everything out of the measuring cup. Stir to coat chicken evenly and seal the pot.
  4. Set to Manual/High for 5 minutes (yes, five). once cooking has completed, allow natural release for 8-10 minutes, then carefully vent.
  5. While the chicken is pressure cooking, prepare cauliflower rice.
  6. When the Instant Pot is fully vented and the pin drops, plate, garnish, and enjoy.

Keywords: orange chicken, instant pot, Chinese food, paleo, quick meals

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