Your new instant pot or pressure cooker will expose you to a different way of cooking, which in turn will lead to new meals and exciting flavors!
Take for example this chicken and orange combination — who’d have thought?! This recipe teaches you how to sauté food as part of your cooking preparations.
So, if you’re ready to learn about using a new side of your instant pot, read on!
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Quantity: 4 servings
389 calories per serving
- 1,5kg boneless, skinless chicken breasts (cubed)
- ½ tbsp ginger (ground)
- 2 tbsp fresh ginger (minced)
- 1 tsp garlic (granulated)
- 1 tbsp fresh garlic (minced)
- ¼ tsp cinnamon (ground)
- 1 tsp salt
- ½ cup of coconut oil
- ¼ cup fine white sugar
- ¼ cup sesame oil
- 6-10 dried chilies (as hot as you want!)
- 2 tablespoons of cornstarch diluted in 4 tablespoons of water (mix well)
- 2 oranges; zest and juice
- Use a large bowl to whisk together the ground ginger and cinnamon, the granulated garlic, salt, and the cornstarch mixed with water.
- Add the chicken cubes and make sure that every piece is thoroughly covered with the mixture.
- Use the sauté function on the instant pot to heat up the coconut oil. Once it’s hot, add the chicken pieces after removing them from the excess mixture.
- Stir the chicken pieces every few minutes until the chicken has been browned.
- Add the sauce, chilies and orange juice, and zest to the brown chicken pieces and mix.
- Close and seal the instant pot and set it for ten minutes to its high setting on the manual pressure function.
- Release the pressure after ten minutes and dish up!
- Serve the chicken while hot, on a bed of rice or noodles.