Instant Pot Kung Pao Chicken

Asian chicken in a white bowl with chopsticks on the side.

With its sweet and spicy sauce and delicious veggie mix, kung pao chicken is a popular Chinese takeout option. The next time you’re craving takeout, why not try making your favorite dish at home? With the help of your pressure cooker, you can whip up this Instant Pot kung pao chicken in under 30 minutes. That means you’ll be able to enjoy your favorite Chinese chicken dish in less time than it takes to pick up your takeout order.

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Course: Main Course

Cuisine: Instant Pot

Keyword: Instant Pot Kung Pao Chicken

Prep Time: 10

Cook Time: 20

Servings:

Calories: 366kcal

Equipment

Instant Pot

Ingredients

½ teaspoon pepper
¼ teaspoon salt
1 lb. chicken breasts about 2-3 breasts
4 tablespoons olive oil
4 dried red chili peppers optional
⅔ cup peanuts I prefer unsalted
1 green bell pepper chopped
1 zucchini sliced and then in halves
½ cup soy sauce low sodium (regular sodium is fine but I suggest limiting the salt on your chicken seasoning in case it’s too salty. Better to do less.)
½ cup water
3 tablespoons honey
1 teaspoon Chinese five spice powder
1 tablespoon minced garlic
½ teaspoon red pepper chili flakes dried

Instructions

Step One: Brown the chicken

Set the Instant Pot to saute. While the pot is heating up, season both sides of the chicken breast with salt and pepper. Cut and dice your chicken, then place it in the Instant Pot and cook each side for three to four minutes to get the outside browned.

Step Two: Add the Sauce Ingredients

Turn off the saute mode and add the soy sauce, honey, Chinese five spice powder, minced garlic, and red pepper chili flakes. Stir to mix the ingredients and coat the chicken in the sauce.

Step Three: Cook the Kung Pao Chicken

Close the lid on the Instant Pot and seal the vent on top by pushing it away from you. Pressure cook the chicken for five minutes. When the cook time is up, do a quick release to release the pressure from the pot.

Step Four: Saute the Vegetables

Remove the chicken from the pot and set it aside. Add the zucchini, bell pepper, red chili peppers, and peanuts. Stir to coat the vegetables in the sauce and saute for three minutes, until the bell pepper and zucchini are tender. Add the chicken back to the pot and stir to mix. Cook for an additional two minutes so the chicken warms up alongside the rest of the ingredients.

Nutrition