Instant Pot Kung Pao Chicken

Name: Instant Pot Kung Pao Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese, Asian
Ingredients: tablespoon cornstarch; 18 ounces boneless, skinless chicken breasts or thighs, thinly sliced; 1 tablespoon soy sauce (low-sodium preferred); 1 tablespoon rice vinegar; 1 teaspoon Sriracha sauce (adjust to your spice preference); 1/2 teaspoon ginger powder; 1/4 teaspoon garlic powder; 1 tablespoon vegetable oil; 1 bell pepper (color of your choice), sliced; 1 cup broccoli florets; 1/2 cup chopped red onion; 1/4 cup chicken broth (low-sodium preferred); 1/4 cup water; 1 tablespoon sesame seeds, toasted (optional)

7 steps

Prep:10minCook:15min

This Instant Pot Kung Pao Chicken recipe is a quick and easy meal for any weeknight. With the help of your Instant Pot, this meal is ready to serve in 25 minutes.

Updated at: Thu, 21 Dec 2023 21:35:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories287.3 kcal (14%)

Total Fat9.4 g (13%)

Carbs8.3 g (3%)

Sugars3.2 g (4%)

Protein40.4 g (81%)

Sodium503.3 mg (25%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

cornstarch

18 ouncesboneless skinless chicken breasts

or thighs, thinly sliced

1 tablespoonsoy sauce

low-sodium preferred

1 tablespoonrice vinegar

1 teaspoonSriracha sauce

adjust to your spice preference

½ teaspoonginger powder

¼ teaspoongarlic powder

1 tablespoonvegetable oil

1bell pepper

color of your choice, sliced

1 cupbroccoli florets

½ cupred onion

chopped

¼ cupchicken broth

low-sodium preferred

¼ cupwater

1 tablespoonsesame seeds

toasted, optional

Instructions

Step 1

Prep and marinate: In a large bowl, toss the chicken slices with cornstarch, soy sauce, rice vinegar, Sriracha, ginger powder, and garlic powder. Marinate for at least 10 minutes, or up to 30 minutes for deeper flavor.

Step 2

Sauté and sizzle: Set your Instant Pot to "Saute" mode and add vegetable oil. Heat until shimmering. Add the chicken slices and cook in batches until browned on both sides. Set aside on a plate.

Step 3

Veggie time: Add the bell pepper, broccoli, and red onion to the Instant Pot. Saute for 2-3 minutes until slightly softened.

Step 4

Sauce it up: Pour in the chicken broth, water, and any leftover marinade from the chicken. Stir to combine.

Step 5

Pressure cook: Close the lid and pressure cook on high for 3 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.

Step 6

Thicken and finish: Return the cooked chicken to the Instant Pot and stir to coat in the sauce. Simmer uncovered for 2-3 minutes to thicken the sauce slightly.

Step 7

Serve and savor: Garnish with toasted sesame seeds (optional) and serve over cauliflower rice or your favorite low-carb side dish.