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Panda Express Orange Chicken-Inspired Instant Pot Rice Bowls

Serves 4Made 0 times

Instant PotOne PotChickenSelf-ContainedCopycat

Copycat-inspired flavor profile in bowl form (not breaded/crispy).

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Ingredients (4 bowls)

2 lb boneless skinless chicken thighs
1 bottle Panda Express Orange Sauce (20–21 oz)
1 can pineapple tidbits in juice (8 oz)
1 bag frozen stir-fry vegetables (12–16 oz)
2 microwave jasmine rice pouches (8.8 oz each)
1/3 cup water

Settings

Pressure: High Pressure
Time: 10 minutes
Release: Quick release

Instructions

Dump base ingredients. Add chicken thighs, full orange sauce bottle, full pineapple can with juice, and water.
Pressure cook. Seal and cook on High Pressure for 10 minutes, then quick release.
Finish sauce. Break up chicken with forks, stir in whole frozen vegetable bag, and Sauté 4–6 minutes until vegetables are hot and sauce thickens slightly.
Serve. Heat both rice pouches and spoon orange chicken mixture over rice.