Kung Pao Instant Pot Chicken

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Kung Pao Instant Pot Chicken

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

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