Go Back
Instant Pot Kung Pao Chicken served with rice, peanuts, and green onions
Sonia Khan

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

This Instant Pot Kung Pao Chicken is a quick and easy dinner packed with bold sweet, spicy, and savory flavors. Made with tender chicken, crunchy peanuts, and a rich glossy sauce, it’s a better-than-takeout meal ready in under 30 minutes using your pressure cooker.
Print Recipe Pin Recipe
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. Set Instant Pot to Sauté mode and heat oil.
  2. Add garlic, ginger, and dried chilies. Sauté for 30-60 seconds.
  3. Add chicken and lightly brown for 2-3 minutes.
  4. Pour in soy sauce, vinegar, brown sugar, and chicken broth. Stir well.
  5. Close lid, seal valve, and cook on High Pressure for 5 minutes.
  6. Perform a quick release when done.
  7. Turn Sauté mode back on and add cornstarch slurry.
  8. Simmer 1-2 minutes until sauce thickens.
  9. Stir in peanuts and green onions.
  10. Serve hot with rice or noodles.

Notes

  • Chicken thighs can be used for juicier texture
  • Adjust chili quantity for spice preference
  • Add cashews or almonds instead of peanuts if needed
  • Sauce thickens more as it cools