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Bowl of spicy Kung Pao chicken made in an Instant Pot, garnished with peanuts and green onions, served with steamed rice.
SavorAndSpice

Instant Pot Kung Pao Chicken (Better-Than-Takeout & So Easy)

This Instant Pot Kung Pao Chicken is the ultimate meal - juicy, tender chicken cooked quickly in your pressure cooker with a perfect balance of sweet, savory, and spicy flavors. Packed with crunchy peanuts, colorful bell peppers, and aromatic garlic and ginger, this pressure cooker Kung Pao Chicken recipe is an easy Chinese-American classic that’s ideal for meal prep or family meals. Whether you’re craving easy kung pao chicken, chicken stir-fry in Instant Pot, or a flavorful Chinese chicken recipe, this dish delivers authentic taste with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 servings
Course: Dinner, lunch, Main Course
Cuisine: American, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breast or thighs diced
  • 2 tbsp vegetable oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • ½ cup roasted peanuts
  • 4-5 dried red chilies
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • ¼ cup chicken broth
  • 1 tsp sesame oil
  • 2-3 green onions sliced

Equipment

  • 1 instant pot
  • 1 cutting board
  • 2 measuring cups
  • 1 spatula

Method
 

  1. Prep the chicken - Dice into bite-sized pieces and season lightly with salt and pepper.
  2. Sauté aromatics - Turn the Instant Pot to “Sauté,” add vegetable oil, then garlic, ginger, and dried chilies. Cook until fragrant.
  3. Cook chicken - Add chicken to the pot and sauté until lightly browned on all sides.
  4. Add vegetables & sauce - Stir in bell peppers, soy sauce, hoisin, rice vinegar, chicken broth, and sesame oil. Mix well.
  5. Pressure cook- Seal the Instant Pot lid and cook on high pressure for 5-6 minutes. Quick release pressure carefully.
  6. Thicken sauce - Mix cornstarch with a little water to make slurry and stir into the chicken. Switch to “Sauté” and cook 1-2 minutes until sauce thickens.
  7. Finish & garnish - Add roasted peanuts and green onions. Serve immediately with steamed rice or noodles

Notes

  1. For extra heat, add more dried chilies or a dash of chili garlic sauce.
  2. Chicken thighs give juicier results than breast but should be boneless.
  3. Can be made ahead and stored in the fridge for up to 3 days.