Instant Pot Montana Chicken–a sweet and tart chicken and sauce that tastes great served over rice. A dump and go recipe for the pressure cooker or crockpot.
This recipe can be made in the slow cooker or Instant Pot. Both instructions are listed in the recipe card.
Instant Pot Montana Chicken
While perusing the internet I came across “Montana Chicken” and it caught my eye since I was raised in the Big Sky state! The author said, “The basis for this recipe was one I got from The Montana Cookbook, which I purchased umpteen years ago when we visited Glacier National Park. I’ve definitely tweaked it a bit over the years to get exactly the flavor I wanted. We’ve always just referred to it as ‘montana chicken’. It’s sweet and tart and goes well with brown rice and stir-fried broccoli.” The original recipe is made in the oven but, of course, I changed it to be an Instant Pot recipe (you can also make this one in the slow cooker).
I really liked the flavor of this dish and was pleasantly surprised because when I saw that it had molasses and mustard I was unsure of what that would taste like. It’s unique and delicious! I hope you like it too.
Ingredients/Substitution Ideas
- Boneless skinless chicken thighs–or chicken tenderloins
- Canned mandarin oranges
- Low sodium soy sauce
- Apple cider vinegar
- Yellow mustard–or Dijon
- Molasses–or honey
- Lime juice–or lemon juice
- Ginger
- Garlic cloves
- Kosher salt
- Cornstarch
Steps
Use kitchen shears to trim excess fat off the chicken thighs. Cut them into 1 inch chunks. Add them into the Instant Pot.
Open the can of mandarin oranges and pour the juices from the can (not the oranges) into the Instant Pot. Add in the soy sauce, vinegar, yellow mustard, molasses, lime juice, ginger, garlic and salt into Instant Pot. Stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir in the slurry until sauce has thickened. Turn off the pot.
Stir in the mandarin oranges. Salt and pepper to taste. Serve chicken and sauce over rice.
Notes/Tips
- Serve chicken and sauce over rice. You can make rice on the stove or in a separate Instant Pot. This tastes good with a side of steamed or roasted broccoli.
- Variation–use a can of pineapple in the place of the mandarin oranges.
- Add some crunch! Try stirring in some cashews after the chicken has cooked.
- If you choose to use chicken tenderloins in the place of chunks of chicken thighs use a 3 minute pressure cooking time with a 5 minute natural pressure release (fresh or frozen).
- This recipe can be gluten-free if you use gluten-free soy sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with molasses are Boston Baked Beans and 100% Whole Wheat Bread and Ginger Cookies.
More Instant Pot Chicken Recipes to Love…
Instant Pot Chicken Diane
Chicken and mushrooms in a lemon-dijon sauce made in your Instant Pot.
Mom’s Chicken
Mom’s Chicken is an easy 5-ingredient chicken recipe with a slightly sweet and savory sauce. You can make this recipe in the Instant Pot or the Crockpot.
Alabama Chicken
Chopped chicken drizzled with Alabama white barbecue sauce piled on top of rolls and topped with melty cheese. These are addicting!
Instant Pot Angry Chicken
Tender bites of chicken in a creamy, spicy sauce.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Montana Chicken
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
A sweet and tart chicken and sauce that tastes great served over rice. Make it fast in the pressure cooker or slow in the crockpot.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 (11 oz) can mandarin oranges
- 1 Tbsp low sodium soy sauce
- 1 Tbsp apple cider vinegar
- 2 Tbsp yellow mustard
- 2 Tbsp molasses
- 1 1/2 tsp lime juice
- 1 tsp grated ginger root
- 3 garlic cloves, minced
- 1/4 tsp kosher salt
- 2 Tbsp cornstarch + 3 Tbsp water
- Salt and pepper, to taste
Instructions
Instant Pot Instructions:
- Use kitchen shears to trim excess fat off the chicken thighs. Cut them into 1 inch chunks. Add them into the Instant Pot.
- Open the can of mandarin oranges and pour the juices from the can (not the oranges) into the Instant Pot. Add in the soy sauce, vinegar, yellow mustard, molasses, lime juice, ginger, garlic and salt into Instant Pot. Stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir in the slurry until sauce has thickened. Turn off the pot.
- Stir in the mandarin oranges. Salt and pepper to taste. Serve chicken and sauce over rice.
Slow Cooker Instructions:
- Use kitchen shears to trim excess fat off the chicken thighs. Cut them into 1 inch chunks. Add them into the slow cooker.
- Open the can of mandarin oranges and pour the juices from the can (not the oranges) into the slow cooker. Add in the soy sauce, vinegar, yellow mustard, molasses, lime juice, ginger, garlic and salt into slow cooker. Stir.
- Cover and cook on low for 2-4 hours.
- In a small bowl stir together 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Turn slow cooker to high. Cook for about 10 minutes without the lid until sauce has thickened.
- Stir in the mandarin oranges. Salt and pepper to taste. Serve chicken and sauce over rice.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I made this for the second time tonight. Simply fantastic the way the flavors come together. I added 1 cup of pasta shells,increased the water by 2 cups and cooked it for 5 minutes instead of 3. The pasta was very tender.
★★★★★
Thanks for the 5 stars Rica!
This recipe caught my eye for two reasons:
1) I was born in Glendive (technically ‘West Dakota’, but hey…)
2) Mandarin oranges. Yes!
I made this exactly as written in my 3 Qt. IP Mini, and it tasted fantastic! Just the right balance of flavors, too. This will appeal to everyone of all ages, I believe. Highly recommended for anyone who wants to up their chicken dinner game. Thanks as always, Karen.
★★★★★
I’m an even bigger fan of your site now that I know you are from Montana! Me too! Choteau!
★★★★★
Cool! I’m from Great Falls!
Hi Karen! I thought this would be fun to make for our daughter who will be attending MSU in the Fall. I’m wondering if the rice could be cooked in the pressure cooker at the same time like some of your other recipes and if so, the best way to do so. Thank you!
★★★★★
How fun! go bobcats!
I don’t think it can since there is only a 3 minute pressure cook time I’m not sure if pot in pot would work in such a short time. You could give it a shot with a tall trivet using pot in pot method. 1 cup white rice to 1.5 cups water is the ratio.