Chicken With Orange Sauce
By :Anabella Alfaro
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Rating: 0
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Browse Category Dinner
Duration 5 Minutes
Cooking Technique Pressure Cooking
Home Category Dinner
Servings
4 Servings
Ingredients
  • 4 chicken thighs
  • 1 tbsp mustard
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp orange zest
  • oregano
  • 1 tbsp olive oil
  • ½ cup orange juice (strained)
  • salt
  • pepper
  • Juice of 2 lemons
  • parsley
  • 1 tsp corn starch
  • Tiny splash of cold water
Browse Category Dinner
Duration 5 Minutes
Cooking Technique Pressure Cooking
Home Category Dinner
Servings
4 Servings
Ingredients
  • 4 chicken thighs
  • 1 tbsp mustard
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp orange zest
  • oregano
  • 1 tbsp olive oil
  • ½ cup orange juice (strained)
  • salt
  • pepper
  • Juice of 2 lemons
  • parsley
  • 1 tsp corn starch
  • Tiny splash of cold water
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Marinate the thighs in all the ingredients and leave in the refrigerator for at least 4 Hours. (I left overnight.)
  2. The next day, place the stainless steel inner pot inside the Instant Pot® and press Saute. Add a drizzle of olive oil and brown only the thighs on both sides.
  3. Once this is done, press Cancel.
  4. Add the juice to the marinade.
  5. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 3 Minutes.
  6. Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
  7. Remove the thighs and press Saute. Thicken the liquid with the corn starch dissolved in a bit of water.
  8. Put the thighs back in and add the chopped parsley.
  9. Serve with white rice and lastly, garnish with a bit of chopped parsley.
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