Instant Pot Margarita Chicken Thighs With Orange And Lime Slices Recipes

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INSTANT POT™ ORANGE SESAME CHICKEN THIGHS



Instant Pot™ Orange Sesame Chicken Thighs image

Put down the takeout menu. We repeat: put. down. the. takeout. menu. Thanks to the Instant Pot™, this orange sesame chicken is just as quick as calling that Chinese restaurant down the street. Plus you don't have to tip, so there's that.

Provided by Tablespoon Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 14

1 package (20 oz) boneless skinless chicken thighs
2 teaspoons toasted sesame oil
1/2 teaspoon salt
2 teaspoons vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons finely chopped gingerroot
2 tablespoons cold water
4 teaspoons cornstarch
1 tablespoon sliced green onion
1 teaspoon grated orange peel
1/2 teaspoon raw sesame seed

Steps:

  • In medium bowl, mix chicken with 1 teaspoon of the sesame oil and the salt; stir to coat. Set aside.
  • On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat vegetable oil in insert. Brown chicken in oil, about 2 to 3 minutes per side. Select CANCEL.
  • Add broth, orange juice, soy sauce, honey, gingerroot and remaining 1 teaspoon sesame oil. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 10 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature in chicken should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL, and cook on high pressure 2 to 3 minutes longer. Select CANCEL. Remove chicken to serving platter, and cover with foil to keep warm.
  • In small bowl, beat water and cornstarch with whisk. Select SAUTE; adjust to normal. Heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.
  • Spoon sauce over chicken, and top with green onion, orange peel and sesame seed.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 135 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 10 g, TransFat 0 g

INSTANT POT ORANGE CHICKEN



Instant Pot Orange Chicken image

Make and share this Instant Pot Orange Chicken recipe from Food.com.

Provided by norasingley

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

8 bone-in skinless chicken thighs (2 pounds)
kosher salt
3 tablespoons grapeseed oil or 3 tablespoons vegetable oil, divided
1 large red onion, thinly sliced
3/4 cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
1/2 cup unseasoned rice wine vinegar
1/4 cup soy sauce
1/2 cup low sodium chicken broth
6 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons honey
1/2 teaspoon red pepper flakes
2 teaspoons cornstarch
6 ounces sugar snap peas, trimmed
white rice, for serving
toasted sesame seeds, for serving (optional)
thinly sliced scallion, for serving (optional)
orange slice, for serving (optional)

Steps:

  • Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.).
  • Place chicken thighs (and onion mixture, if you used a skillet on the stovetop) in pot, nestling them into as even a layer as possible.
  • Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting.
  • Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately ¼ cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired.

Nutrition Facts : Calories 304, Fat 14, SaturatedFat 1.9, Cholesterol 68.1, Sodium 1089.2, Carbohydrate 25.7, Fiber 2.7, Sugar 15.2, Protein 20.6

INSTANT POT® MARGARITA CHICKEN THIGHS WITH ORANGE AND LIME SLICES



Instant Pot® Margarita Chicken Thighs with Orange and Lime Slices image

This Instant Pot® recipe for chicken thighs with orange and lime slices is as close as I can get to Chi-Chi's® Pollo Magnifico. Serve over rice.

Provided by Kimberly D. B. Woodward

Categories     100+ Everyday Cooking Recipes     Instant Pot¨     Main Dishes

Time 45m

Yield 6

Number Of Ingredients 15

1 medium orange, sliced
1 medium lime, sliced
12 large chicken thighs
1 cup non-alcoholic lime margarita mix
2 tablespoons lime juice
2 tablespoons frozen orange juice concentrate
1 tablespoon grated lime zest
1 tablespoon grated orange zest
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon olive oil
½ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon ground cumin
2 cloves garlic, minced

Steps:

  • Place orange and lime slices on the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place chicken slices on top.
  • Mix margarita mix, lime juice, orange juice concentrate, lime zest, orange zest, brown sugar, soy sauce, olive oil, chili powder, oregano, cumin, and garlic together in a bowl; pour over everything in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken to a platter. Remove and discard fruit slices. Ladle sauce over chicken.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 18.6 g, Cholesterol 205.1 mg, Fat 23.3 g, Fiber 1.4 g, Protein 57.8 g, SaturatedFat 6.3 g, Sodium 351.7 mg, Sugar 15.4 g

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