Skip To Content
Mobile Nav Toggle Mobile Search Toggle

Festival Foods

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!

  • Instant Pot Kung Pao Chicken
  • Ingredients
    • 1 Tbsp. cornstarch
    • ¼ tsp. black pepper
    • ⅛ tsp. salt
    • 1 lb. boneless skinless 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

    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. 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. 1. Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 3 minutes. 1. 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. 1. 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. 1. 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. 1. Serve over cooked brown rice. Garnish with optional toppings, if desired.

    Chef's Tips

    Top with roasted peanuts, sesame seeds and sliced green onions.


    Variations

    Slow Cooker Directions: 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. 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. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours. About 30 minutes before serving, add in bell pepper, zucchini and red pepper flakes. 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. Follow directions for serving, above.


    Nutrition

    Calories 300, Total Fat 15g (Saturated 3.5g, Trans 0g), Cholesterol 10mg, Sodium 430mg, Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 8g), Protein 9g, Vitamin A 50%, Vitamin C 30%, Calcium 10%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 6 servings

    Gluten Free Kid-friendly Main Dish Dairy Free 10 Dollar Meal Asian Slow Cooker Instant Pot