Want healthy meals your kids will love?

Kung Pao Instant Pot Chicken


Kung Pao Instant Pot Chicken

No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Kung Pao Instant Pot Chicken
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 557kcal


  • 1 cup brown rice, raw
  • 1 medium peppers, ancho, dried
  • 1/3 cup soy sauce, gluten free
  • 1/2 cup water
  • 4 tablespoon honey
  • 4 tablespoon hoisin sauce, gluten-free
  • 2 clove garlic
  • 1 teaspoon ginger root, fresh
  • 1 medium bell pepper, red
  • 1 medium zucchini
  • 2 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 pound chicken breast
  • 4 tablespoon olive oil
  • 1/4 teaspoon red pepper/chili flakes
  • 2 tablespoon cornstarch
  • 3 tablespoon water
  • 2/3 cup cashews
  • 1 tablespoon sesame seeds

Serve With

  • 2 cup pineapple
  • 2 medium orange


  • Cook rice as directed on package.
  • Add the dried ancho pepper to a bowl of hot water to soften.
  • In a small mixing bowl add soy sauce, water, honey, hoisin sauce, minced garlic cloves, freshly grated ginger. Whisk together and set aside.
  • Chop bell pepper and ancho pepper. Slice zucchini in half, lengthwise and then slice into 1 inch halves. Set aside.
  • Using a large ziplock bag, add 2 tablespoons cornstarch, salt, and pepper. Cut the chicken into 1 inch cubes and toss into bag. Shake to coat chicken.
  • Turn instant pot to saute; add oil. Once hot, add chicken. Do not overlap. Cook each side for 3-4 minutes, long enough to become browned. Set sauteed chicken to the side until all chicken has been browned.
  • Cancel saute setting on instant pot and toss all chicken back in. Pour in the sauce; cover and seal the valve. Use the manual setting for 3 minutes. Once done, allow the instant pot to release pressure naturally for 15-20 minutes. Remove chicken.
  • Set instant pot to saute again. Once hot, add zucchini, bell pepper and ancho pepper. If some heat is desired, add red chili flakes. Saute for 2-3 minutes.
  • Mix together the remaining cornstarch and 3 tablespoons water; add to veggies. Once bubbly, return the chicken to the pot. Toss to coat. Add cashews and sesame seeds, heat through.
  • Serve over rice with pineapple and oranges on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 557kcal | Carbohydrates: 73g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 1108mg | Fiber: 6g | Sugar: 25g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published.

Recipe Rating


Stovetop version is very similar to the InstaPot version! Saute and follow directions as stated, just cook the chicken a few minutes longer to ensure it’s cooked through!