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Instant Pot Orange Chicken - OAMM - Dump and Go Dinner

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Instant Pot Orange Chicken - OAMM - Dump and Go Dinner

Tricia
The Cook
4 Servings
8 Ingredients
9 Comments

Chicken thighs pressured cooked in a flavorful orange sauce provide an easy dinner option you can look forward to on busy days.

Read More
4 Servings
8 Ingredients
9 Comments

Ingredients

  • 2 pounds Chicken, Thighs, Boneless/Skinless
  • ½ tablespoons Sea Salt
  • 6 ounces Orange Juice Concentrate, Frozen
  • 3 tablespoons Honey
  • ½ ounces Applesauce
  • 1 teaspoon Balsamic Vinegar
  • 3 tablespoons Ketchup
Serving Day Ingredients
  • ½ cups Water

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken thighs between indicated number of round freezer containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken thighs in the Instant Pot.
  3. Combine remaining ingredients and pour over chicken.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Let pressure release naturally for 5 minutes then release any remaining pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
387
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
181mg
Sodium
984mg
Total Carbohydrates
31g
Fiber
0g
Sugar
28g
Protein
47g
WW Freestyle
11

Categories

budget-friendly, big-8-allergen-free, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, summer, spring, fall, winter, gluten-free-dairy-free, egg-free, instant-pot, traditional, nut-free, kosher, kid-friendly

Categories

budget-friendly, big-8-allergen-free, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, summer, spring, fall, winter, gluten-free-dairy-free, egg-free, instant-pot, traditional, nut-free, kosher, kid-friendly

9 Comments

Join the discussion

  1. Hi there! I was hoping to try this recipe out before jumping into the freezing bootcamps! What does it mean to “Divide chicken thighs between indicated number of round freezer containers.”? I wasn’t sure what the indicated number of freezer containers were.
    Thank you!

    Reply

    1. Great question. Those instructions are geared toward Once a Month Meals members who would be making multiple meals on the same cooking day. If you’re following the instructions as written for one meal of 4 servings, you will only need one container.

      Reply

  2. Is it right that it is 1/2 ounce applesauce. Is that equal to 1 tablespoon. Can you even taste that little bit of apple sauce?

    Reply

    1. Hi Sarah, 1/2 ounce of applesauce is equal to roughly a tablespoon. IF you’re worried you won’t get enough apple flavor, you’re more than welcome to add a little more. Hope this helps!

      Reply

  3. The cooking time seems to be the same whether from fresh or frozen. Will the 5 minute sauté be enough to thaw it out?

    Reply

    1. Dorothy, the 5 minutes saute will begin the process of thawing, but not completely thaw it. Overall, it will take longer to come to pressure when frozen, than from fresh. We do realize that because of different variables (how thick pieces of meat are etc.), others could have a different experience. If you find that it is not cooked through after the initial time listed, you can simply add a little time at the end. We would rather have you add time than for it to be overcooked ?

      Reply

      1. The same cook time does not cook it at all. After 15 minutes the chicken was still partially frozen. There needs to be some sort of adjustment. Are there any suggestions for how much time to do the first time? I just took it out of the pressure cooker and now I had to put it back in for 15 minutes.

        Reply

        1. I’m sorry for that frustration. I would suggest if cooking from frozen, try cooking for about 10 minutes, then quick releasing pressure, open and break up the chicken/sauce, and set it to an additional 20 minutes (it will return to pressure quickly since it’s already been heated).

  4. Cook time is wildly off–for a serving size of two, following the recipe from frozen (15 minutes high pressure cook, 5 minutes natural release) resulted in raw chicken that was slightly cooler than room temperature.

    Reply