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Overhead image of two white plates with orange chicken, broccoli and rice arranged on top with chopped green onions off to the side.

Better-For-You Instant Pot Orange Chicken & Broccoli

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings (4 cups chicken mixture + 3 cups rice) 1x
  • Category: Lunch/Dinner
  • Method: Instant Pot
  • Cuisine: Asian


Sweet and salty, this saucy Instant Pot Orange Chicken is a healthier and tastier alternative to take out! Made in the Instant Pot, it’s also just as quick! 


  • ¾ cup dry rice (basmati, brown basmati, jasmine, or brown jasmine)
  • ¾ cup fresh orange juice
  • ½ cup Bonne Maman INTENSE Orange Fruit Spread, or marmalade
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey**
  • 2 cloves garlic, minced
  • 2 teaspoons chili garlic sauce or sambal oelek
  • 1 teaspoon minced orange zest
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ pounds boneless, skinless chicken breast or thighs, cut into -inch pieces
  •  3 tablespoons cornstarch or arrowroot starch
  • 3 cups broccoli florets (from 1 bunch broccoli)
  • 2 teaspoons toasted sesame oil
  • Sliced green onions
  • Sesame seeds


Rinse and drain rice, then cook according to package directions.

Whisk together orange juice, Bonne Maman INTENSE Orange Fruit Spread, soy sauce, vinegar, ginger, honey, garlic, chili garlic sauce, orange zest, ½ teaspoon salt and ¼ teaspoon pepper; set aside. 

Using sauté function, heat oil in Instant pot until shimmering. Add chicken and cook, stirring frequently, until opaque on all sides, about 3  minutes. 

Stir in orange sauce mixture. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.

Turn off instant pot and quick release. Carefully unlock and remove lid, allowing steam to escape away from you. 

Using a slotted spoon, transfer chicken to a bowl. Set pot to sauté function and simmer sauce 5 minutes.

Meanwhile, whisk together cornstarch and ¼ cup water. Stir cornstarch slurry into sauce, then add broccoli and cook until sauce is thickened and broccoli is crisp-tender, about 4 minutes.

Turn off Instant Pot, add reserved chicken and sesame oil to pot and stir to combine; season with salt and pepper to taste.

Serve orange chicken and broccoli with cooked rice and top with green onions and scallions. 


**If you prefer your orange chicken on the sweeter side, increase the honey to 2 tablespoons. Trying to cut sugar? Leave it out altogether. 

If you want really juicy meat, opt for boneless, skinless chicken thighs. 


  • Serving Size: 1 serving
  • Calories: 515
  • Sugar: 13g
  • Sodium: 1061mg
  • Fat: 14g
  • Saturated Fat: 1g
  • Carbohydrates: 63g
  • Fiber: 3g
  • Protein: 43g
  • Cholesterol: 109mg

Keywords: Orange Chicken and Broccoli, Instant Pot Orange Chicken and Broccoli, Instant Pot Orange Chicken, Healthy Instant Pot Orange Chicken, Easy Instant Pot Orange Chicken, Instant Pot Orange Chicken Breast, Sweet and Savory Instant Pot Orange Chicken, Instant Pot Orange Chicken and Rice

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