Sweet and Spicy Orange Chicken Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 15 minutes
  • 2 cups teriyaki marinade
  • 1 (12-ounce) can orange juice concentrate
  • 3 ¾ cups water
  • 2 tablespoons honey
  • 2 tablespoons orange marmalade
  • ½ teaspoon red pepper flakes
  • 2 packages (24 ounces each) frozen popcorn chicken bites
  • 3 cups uncooked rice
  • 2 teaspoons salt
  • Grated orange peel (optional)
  1. Combine marinade, orange juice concentrate, ¾ cup water, honey, marmalade, and red pepper flakes in the cooking pot of your Crock-Pot® Express pressure cooker; stir to blend.
  2. Add chicken; stir to coat with sauce.
  3. Rinse rice well under cold running water; drain.
  4. Combine rice, remaining 3 cups water, and salt in a 9-inch round metal cake pan (3 inches deep).
  5. Place the rack directly on top of the chicken mixture.
  6. Place pan with rice on the rack. Secure lid.
  7. Press RICE/GRAINS, set pressure to HIGH and time to 10 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
  8. Once cooking is complete, natural release pressure for 10 minutes, then release remaining pressure.
  9. Remove pan of rice and rack from the cooking pot; fluff rice with fork. Stir chicken.
  10. Serve with rice, and garnish with a sprinkle with orange peel, if desired.
Slow Cooker