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Instant Pot Orange Chicken {Gluten Free}

Instant Pot Orange Chicken

Instant Pot Orange Chicken {Gluten Free}

Another Instant Pot recipe for the books! We have this delicious Instant Pot Orange Chicken today! We loved this healthy version of a popular takeout. Of course, as with all my dishes, it’s gluten-free too! Whooo hoooo! To start, if you don’t have an Instant Pot yet, you should! Grab one on Amazon!

We served this orange chicken over rice and sautéed bok choy! But, you can get creative and serve it in ways that you like, but bok choy is the perfect popular Asian green to get in your diet. This would be good with cauliflower and broccoli, as well! Use this time to get creative with whatever vegetable you have in your kitchen that’s going bad.

If you’re wanting some other Instant Pot recipe ideas, I also have:

Can’t you tell that our Instant Pot is a loved kitchen tool in this house? We hope that you fall in love with it too and it makes cooking easier for you.

When you make this instant pot orange chicken recipe, head over to Facebook + Instagram and tag us @nuvitruwellness, so we can see what you’re whipping up in the kitchen tonight!

instant pot orange chicken

Instant Pot Orange Chicken

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 3 People



  • 1.5 Lbs Chicken Breast Chopped, Skinned
  • 1/2 Cup Tapioca Flour
  • 2 Eggs
  • 1 Tbs Sesame Oil

Orange Sauce

  • 1 Cup Orange Juice Organic, Cold Pressed, Unpasteurized
  • 3 Tsp Orange Zest
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Coconut Aminos
  • 1/4 Cup Coconut Sugar
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Ginger


  • Put the eggs in one bowl and put the tapioca flour in another bowl. Take your chopped chicken and dip it in the egg first and the tapioca flour last.
  • On the Instant Pot's (IP) sauté mode, heat up the sesame oil. Put the breaded chicken in the Instant Pot. Sautee until the chicken is browned on the outside.
  • Turn off the IP when the chicken is browned on the outside.
  • Mix all the sauce ingredients into a bowl.
  • Pour the sauce into the IP when the chicken is done.
  • Pressure cook on high pressure for 20 minutes.
  • Quick release the pressure when it's done. Serve over rice + your choice veggie!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).