I love using my pressure cooker for meal prep and this AIP Orange Chicken is juicy, easy, and makes enough to feed an army. Saucy and simple this AIP Orange Chicken is made quick (30minutes!) in the Instant Pot. Perfect for meal prep. Whole30 compliant and low carb too! Don’t worry the instructions are written so you can make this amazing Orange Chicken in any pressure cooker or slow cooker.
Why This Recipe Works
When you’re doing the autoimmune protocol meal prep and meal planning is key. My Better Together Coaching Group revolves around this concept. Taking the guesswork out of meals is key for success, especially at the beginning. This AIP Orange Chicken makes 6 portions and it’s very filling. Pair it with plantains or plantain tortillas and crispy roasted broccoli for healthy and delicious meals and you’re ready to go all week . While I don’t exactly have an Instant Pot, I use a Breville Fast Slow Pro but these instructions work for any pressure cooker- and you can even make in a slow cooker for a more hands off approach.
Gather Your Ingredients
- Simple ingredients that you probably already have. Great for citrus season, these AIP staples bring this pressure cooker Orange Chicken together so quickly!
- Large, boneless, skinless chicken breast! You want big juicy ones for this. Then you’re going to use dried seasonings to keep it simple: ginger, garlic and onion powder.
- You’ll need two fresh oranges, any kind works. Making this in winter, citrus season is amazing. You’re going to use the zest and juice! Coconut aminos (I like thrive brand) lend a little more sweetness but also color and depth of flavor. To thicken the sauce you’re going to make a little slurry with cassava flour or tapioca starch, a little goes a long way!
Step By Step AIP Orange Chicken
1. Season the chicken. 2. Heat the pressure cooker on sear or saute. 
3. Add olive oil to the pot. 4. Sear the chicken for 3 minutes each side. 5. Add in orange zest. 6. Juice the oranges into the pot. 7. Add thyme. 8. And the coconut aminos. 9. Cancel saute function and set to pressure cook on medium high for 20 minutes. 10. Release pressure. Remove the chicken from the pot. 11. Mix the water with flour to make a slurry. 12. Set the IP to saute or reduce and mix slurry into the sauce left in the pot. 13. Shred the chicken. 14. When the sauce gets thick add it to the chicken. 15. Mix well!
Frequently Asked Questions
Yes! Just add everything except the slurry into the slow cooker and cook on high for 4 hours. Remove the chicken and whisk the slurry into the sauce left behind in the pot.
Yes!
Sure, if you like very tart flavor 🙂
Yes, the original version of this recipe didn’t use the cassava. You can leave it out, and reduce the sauce for 10 minutes to thicken it up a bit and mix that with the chicken. You can also whisk in some gelatin and that will help.
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AIP Orange Chicken
- Prep Time: 10
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: entree
- Method: pressure cook
- Cuisine: Latin
- Diet: Gluten Free
Description
A simple pressure cooker recipe that is perfect for meal prep!
Ingredients
- 4 large boneless skinless chicken breasts
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- zest of 1 orange
- juice of 2 oranges
- 3 sprigs thyme leaves
- 1/4 cup coconut aminos
- 2 tablespoons cassava flour or tapioca starch
- 1/4 cup warm water
Instructions
- Heat your pressure cooker on saute mode. Season the chicken breast with salt, garlic, ginger and onion powder.
- Pour the olive oil into the pot and sear the chicken for 2-3 minutes on each side.
- Cancel the saute function and add in the orange zest, thyme, orange juice, and aminos.
- Close the lid and cook on medium-high for 20 minutes. Release the pressure manually.
- Open the lid, remove the chicken from the pot and transfer to a bowl to shred. Set the pressure cooker on saute or reduce mode. Bring the sauce left inside to a simmer.
- Mix the warm water and the flour to make a slurry and add it to the pot. Whisk in until it thickens the sauce. Pour the thickened sauce over the shredded chicken and mix well.
- Serve hot! See post for serving suggestions.
Recipe Notes:
- To make in a slow cooker; add everything except the slurry into the slow cooker and cook on high for 4 hours. Remove the chicken and whisk the slurry into the sauce left behind in the pot.
- To make without the slurry & leave out cassava flour; Reduce the sauce for 10 minutes to thicken it up a bit and mix that with the chicken. You can also whisk in some gelatin and that will help.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 237
- Sugar: 5.2g
- Sodium: 372mg
- Fat: 8.6g
- Saturated Fat: 1.8g
- Carbohydrates: 10.7g
- Fiber: 0.7g
- Protein: 28.2g
AJ says
This was so good! Our chicken breasts were a little small, but there was a perfect amount of sauce. The little bit of thyme gave the sauce some depth. We’ll be making this again!
Liz says
Everyone in my family really liked this. I thought the orange/thyme combination was very good. This is so much better than the fried, breaded, and sugary version that one usually associates with Orange Chicken. There was plenty of sauce and I served it over quinoa. I am on a low inflammation diet and this recipe is perfect. Thank you for providing it to us!
Elena says
love love loved it!
Mia says
Hi. Can you tell me how long to set the pressure cooker to cook for? Mine doesnt have a poultry setting. Thank you! Excited to try the recipe.
Cristina says
High (9.0 psi) for 20 minutes 🙂
mia says
Thanks so much!
Lis says
Will any oranges woRk?
Cristina says
Yes!