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Name: Instant Pot Kung Pao Chicken
Yield: 6 servings
Ingredients: 1 Tbsp cornstarch; ¼ tsp. black pepper; ⅛ tsp. salt; 1 lb plain Dad's Chicken Breasts, cut into 1-inch pieces; 3 Tbsp olive oil; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 tsp red pepper flakes, optional; 2 Tbsp cornstarch; 3 Tbsp water; ⅓ cup less sodium soy sauce; ½ cup water; 2 Tbsp honey; 3 Tbsp hoisin sauce; 3 garlic cloves, minced; 1 tsp ginger, grated; ¼ tsp. red pepper flakes; 4 cups cooked brown rice; Optional toppings: see Chef's Tips

Instant Pot Kung Pao Chicken

Instant Pot Kung Pao Chicken is the perfect way to curb that Chinese takeout craving. The Instant Pot will have this veggie-packed, flavorful dish on your dinner table in just minutes. No pressure cooker? Use our slow cooker instructions instead!

Dinner

Calories: 300per serving
Servings: 6people

Ingredients

1 Tbsp cornstarch
¼ tsp. black pepper
⅛ tsp. salt
1 lb plain Dad's Chicken Breasts, cut into 1-inch pieces
3 Tbsp olive oil
1 red bell pepper, chopped
1 zucchini, chopped
1 tsp red pepper flakes, optional
2 Tbsp cornstarch
3 Tbsp water
⅓ cup less sodium soy sauce
½ cup water
2 Tbsp honey
3 Tbsp hoisin sauce
3 garlic cloves, minced
1 tsp ginger, grated
¼ tsp. red pepper flakes
4 cups cooked brown rice
Optional toppings: see Chef's Tips

Instructions

Place cornstarch, black pepper, salt and chicken in a large zip-top bag. Shake until well-coated. Set aside.
In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
Set the Instant Pot to the "Saute" setting. Add olive oil and allow to heat up. Working in batches, cook chicken until lightly browned, about 3-4 minutes per side. Place chicken on a paper towel-lined plate. Once all chicken is browned, add back to Instant Pot. Pour sauce over top of chicken.
Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 3 minutes.
Once cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, use the quick release method to release the remaining pressure. Open lid and transfer chicken to a large serving bowl.
Set the Instant Pot to the "Saute" setting and add additional oil, if needed. Add in the bell pepper, zucchini and red pepper flakes. Cook for 2-3 minutes, or until vegetables are tender.
In a small bowl, whisk together cornstarch and water to make a slurry. Stir into Instant Pot and allow sauce to cook until it thickens slightly. Return chicken back to pot and cook until everything is heated through, about 1-2 minutes.
Serve over cooked brown rice. Garnish with optional toppings, if desired.

Watch the Recipe

Instant Pot Kung Pao Chicken

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with roasted peanuts, sesame seeds and sliced green onions.
Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.
Slow Cooker Directions:
1. Place cornstarch, black pepper, salt and chicken in a large zip-top bag. Shake until well-coated. Set aside.
1. In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes per side. Transfer chicken to slow cooker. Pour sauce over top.
1. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours.
1. About 30 minutes before serving, add in bell pepper, zucchini and red pepper flakes.
1. In a small bowl, whisk together cornstarch and water to make a slurry. Stir into slow cooker. Cover and cook on high for another 20-30 minutes or until the vegetables are tender and sauce has thickened.
1. Follow directions for serving, above.

Nutrition

Per Serving: Calories 300 Total Fat 15g Cholesterol 10mg Sodium 430mg Total Carbohydrate 33g Dietary Fiber 4g Protein 9g Calcium 10% Iron 15%

Nutritional values are an approximation. Actual values may vary.

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Instant Pot Kung Pao Chicken

Dinner

Calories: 300per serving
Servings: 6people

Ingredients

1 Tbsp cornstarch
¼ tsp. black pepper
⅛ tsp. salt
1 lb plain Dad's Chicken Breasts, cut into 1-inch pieces
3 Tbsp olive oil
1 red bell pepper, chopped
1 zucchini, chopped
1 tsp red pepper flakes, optional
2 Tbsp cornstarch
3 Tbsp water
⅓ cup less sodium soy sauce
½ cup water
2 Tbsp honey
3 Tbsp hoisin sauce
3 garlic cloves, minced
1 tsp ginger, grated
¼ tsp. red pepper flakes
4 cups cooked brown rice
Optional toppings: see Chef's Tips

Instructions

Place cornstarch, black pepper, salt and chicken in a large zip-top bag. Shake until well-coated. Set aside.
In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
Set the Instant Pot to the "Saute" setting. Add olive oil and allow to heat up. Working in batches, cook chicken until lightly browned, about 3-4 minutes per side. Place chicken on a paper towel-lined plate. Once all chicken is browned, add back to Instant Pot. Pour sauce over top of chicken.
Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 3 minutes.
Once cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, use the quick release method to release the remaining pressure. Open lid and transfer chicken to a large serving bowl.
Set the Instant Pot to the "Saute" setting and add additional oil, if needed. Add in the bell pepper, zucchini and red pepper flakes. Cook for 2-3 minutes, or until vegetables are tender.
In a small bowl, whisk together cornstarch and water to make a slurry. Stir into Instant Pot and allow sauce to cook until it thickens slightly. Return chicken back to pot and cook until everything is heated through, about 1-2 minutes.
Serve over cooked brown rice. Garnish with optional toppings, if desired.

Watch the Recipe

Instant Pot Kung Pao Chicken

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with roasted peanuts, sesame seeds and sliced green onions.
Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.
Slow Cooker Directions:
1. Place cornstarch, black pepper, salt and chicken in a large zip-top bag. Shake until well-coated. Set aside.
1. In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes per side. Transfer chicken to slow cooker. Pour sauce over top.
1. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours.
1. About 30 minutes before serving, add in bell pepper, zucchini and red pepper flakes.
1. In a small bowl, whisk together cornstarch and water to make a slurry. Stir into slow cooker. Cover and cook on high for another 20-30 minutes or until the vegetables are tender and sauce has thickened.
1. Follow directions for serving, above.

Nutrition

Per Serving: Calories 300 Total Fat 15g Cholesterol 10mg Sodium 430mg Total Carbohydrate 33g Dietary Fiber 4g Protein 9g Calcium 10% Iron 15%

Nutritional values are an approximation. Actual values may vary.

Recipes You May Like

View all

All Recipes

Instant Pot Kung Pao Chicken

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Recipes You May Like

Instant Pot Kung Pao Chicken

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Recipes You May Like