Instant Pot Kung Pao Chicken with Rice
Sweet, savory, saucy, and spicy (or not), Instant Pot Kung Pao Chicken is a fast, easy weeknight meal. Use the pot-in-pot method to cook the rice and it all comes together in the pressure cooker in just a few minutes.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Dish
Cuisine: Asian, Chinese
Keyword: chicken dinner, Chicken Recipe, easy recipe, easy, weeknight-friendly, instant pot, one pot meal, pot-in-pot
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $10.25
Kung Pao Chicken and Sauce:
- 1 tablespoon grated ginger (see note)
- 3 cloves garlic, chopped (see note)
- 1/2 cup water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- 20 ounces boneless, skinless chicken thighs, chopped into large pieces
Pot-in-Pot Rice:
- 1 cup medium-grain white rice
- 1 cup water
To Finish:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 tablespoons Hoisin sauce
- 1 teaspoon toasted sesame oil
- 1/2 cup roasted peanuts
- chopped green onions, for serving
Make the sauce by combining ginger, garlic, 1/2 cup water, soy sauce, brown sugar, rice vinegar, and red pepper flakes.
Combine sauce and chicken in the bowl of an Instant Pot. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #5.)
Top it with a rack that is approved for use in the Instant Pot.
Combine rice and 1 cup of water in a bowl that is approved for use in the pressure cooker. Place the bowl with rice on top of rack.
Close and lock the lid. Set steam valve to Sealing.
Cook on manual / high pressure for 4 minutes.
When chicken and rice are done cooking, leave pressure on natural release for 10 minutes and then manually release any remaining pressure.
Carefully remove the bowl of rice and rack, leaving chicken in the bowl.
Turn on the pressure cooker’s saute function to normal / medium.
Meanwhile, whisk cornstarch and 2 Tbsp water together until smooth. Add cornstarch mixture, Hoisin sauce, and toasted sesame oil to chicken.
Simmer for 1 to 2 minutes until the sauce thickens. (Be careful not to cook any longer than a minute or two so that the chicken doesn’t overcook.)
Serve chicken and sauce over rice. Top with peanuts and chopped green onions.
Ginger and Garlic - If you’re looking to save time, you can certainly skip one or both of these aromatics, but the sauce won’t be as flavorful.
Optional Pot-in-Pot Rice - Feel free to skip the pot-in-pot rice here. Just skip over the steps to add the trivet, bowl, and rice. Follow all other instructions (including cook time) as written.
Calories: 527kcal | Carbohydrates: 56g | Protein: 38g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 907mg | Potassium: 626mg | Fiber: 3g | Sugar: 7g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg