Instant Pot Kung Pao Chicken
Ready for a quick, 1-pot dinner recipe? Look no further than this healthy Instant Pot Kung Pao Chicken made with simple ingredients, delicious and juicy chicken and your daily serving of veggies! This one-pot wonder will wow the whole family.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or grated
- 1/4 cup tamari (or soy sauce)
- 1 tbsp hoisin sauce (use gluten-free hoisin sauce, if necessary)
- 1 tbsp honey
- 1 tbsp sweet chili sauce
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1/4 cup water
- 1 lb boneless, skinless chicken breasts
- 1 bell pepper, diced
- 1 lb green beans, ends trimmed and chopped
- 1 tbsp tapioca starch (or cornstarch or arrowroot)
- optional toppings: peanuts, cilantro, red pepper flakes, scallions etc…
Instructions
- Mix all of your ingredients (except chicken, veggies and tapioca starch) in the Instant Pot.
- Place your chicken on top and then flip so it’s coated on both sides.
- Set to pressure cook on high for 10 minutes and make sure valve is set to close.
- While chicken is cooking, chop up your veggies and set aside.
- As soon as chicken is done, quick release to relieve all steam. Remove chicken and cut into cubes.
- Set Instant Pot to saute mode and add veggies. Cook in sauce for 5 minutes or until fully cooked through.
- Meanwhile mix together 1 tbsp of tapioca flower (or cornstarch or arrowroot powder) with 2 tbsp of warm water and mix together to form a “slurry”.
- Add slurry to your sauce and veggies. Sauce should start to thicken (1-2 minutes)
- Once sauce has thickened, add your chicken back in and stir to coat with sauce.
- Serve with rice and optional toppings like peanuts, cilantro and scallions.
Find it online: https://www.thehealthymaven.com/instant-pot-kung-pao-chicken/