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Instant Pot Kung Pao Chicken

Instant Pot Kung Pao Chicken


  • Author: Jenne Kopalek
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
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Ingredients

For Chicken

  • 3 zucchini; sliced in quarters
  • 1 lb boneless, skinless chicken breast strips; cut into 1/2 inch cubes
  • 2 red bell peppers; diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup raw peanuts

For Sauce

  • 3 tablespoons raw honey
  • 1/2 cup soy sauce ( you can use light if needed)
  • 3 tablespoons hoisin sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon crushed red pepper
  • 2 whole chili peppers; optional

Instructions

  1. In the instant pot, add in chicken with salt and pepper. Lock instant pot in place and set to high pressure for 10 minutes. Let natural pressure release.
  2. Cut red peppers and zucchini. Turn instant pot on saute mode. Add red peppers and zucchini to the pot. Cook for 3 to 5 minutes until zucchini and red peppers are tender but still a tad crisp.
  3. Add in raw peanuts and stir well.
  4. Mix cornstarch, soy sauce, raw honey, hoisin sauce, garlic, and ginger in a large liquid measuring cup. Whisk well. Add in crush red pepper. Whisk well.
  5. Fold in sauce over chicken in the instant pot. Cook 1 to 2 minutes and set heat to keep warm.
  6. Add whole chili peppers for look if needed.
  7. Serve with jasmine rice.

  • Category: Dinner
  • Cuisine: Chinese

Keywords: Instant Pot, Kung Pao

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