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Instant Pot Kung Pao Chicken is a classic Chinese dish that has classic focuses on a spicy, sweet and savory sauce made with red peppers, and peanuts. Made in the Instant Pot, it is the perfect dinner solution for a busy night.
Why You’ll Love This Recipe!
Instant Pot Kung Pao Chicken is a classic when it comes to Chinese takeout. It’s always part of our order whether we are eating at the restaurant or taking it home. I love the slight heat and the crunch of the peanuts. When the craving hit for Chinese food this last week, I decided I could make a batch of Kung Pao Chicken as easy and quick as I could phone in a take out order and pick it up!
Ingredients Needed
- Cornstarch
- Salt and pepper
- Skinless Chicken Breasts
- Canola oil
- Peanuts for garnish
- Green Onions for garnish
- Red bell pepper. You can also use green bell pepper.
- Zucchini
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Red chili pepper flakes
Variations
- I’ve made this Kung Pao Chicken two different ways, depending on how much of a hurry I am in. I have listed both Options in the description below and in the recipe card. I like the results of Option 1 but if you are short on time, Option 2 is delicious too!
Is Kung Pao Chicken Spicy?
It does have some heat to it because of the red chili pepper flakes. If you prefer no heat, just leave them out or if you like more heat, add in some more. You can totally control the heat by the amount of red pepper flakes added in.
How to Make Instant Pot Kung Pao Chicken
- Option 1:
- Mix together cornstarch, salt and pepper and place in bag or bowl.
- Add in chicken that has been cut into bite size pieces and toss to coat.
- Add oil to Instant Pot on saute and brown chicken. Cook on manual, value on sealing position, high pressure for 3 minutes. Natural release for 15 minutes.
- Open pot and stir to loosen the bits of cornstarch stuck on bottom of pan from sauteing and turn pot onto saute mode and allow it to come to a boil to thicken up the sauce. If it needs more thickening, add in an additional 2 Tbsp cornstarch mixed into 1/4 cup water. Add to mixture and stir on saute until thickened.
- Option 2:
- Add bite-size pieces of chicken directly to Instant Pot without coating in cornstarch or browning.
- Mix together sauce, cover chicken with sauce.
- Cook on manual, high pressure for 3 minutes. Be sure value is on sealing position. Natural release for 15 minutes.
- To thicken sauce, combine 2 Tbsp cornstarch with 1/4 cup water and add into Instant Pot. Turn onto saute and stir until sauce thickens.
- Option 1 & 2: Saute red pepper and zucchini in a frying pan with 1 Tbsp oil until desired tenderness. Stir into finished chicken mixture and serve over rice.
- Garnish with peanuts and green onions.
Can I make this in the Crockpot?
Yes! It works great in the slow cooker.
- Place chicken in crockpot.
- Mix together sauce ingredients and pour over chicken.
- Cook on low for 4-5 hours or until chicken is cooked through.
- Remove chicken and strain remaining liquid. Place in a sauce pan and bring to a boil.
- Combine 4 tsp cornstarch and 4 tsp water, stir until smooth and combined Add into the hot sauce. Stir to combine and stir until sauce thickens.
- Pour sauce over chicken and then serve over rice.
- Saute veggies separately and add in.
Frequently Asked Questions
What other vegetables can I use?
You could also add in some broccoli, green beans or some carrots.
Is an Instant Pot the same thing as a pressure cooker?
Yes, an Instant Pot is just an electric pressure cooker.
Can I use chicken thighs instead of chicken breasts?
They will work great, just use skinless, boneless chicken thighs.
Some of my other favorite Instant Pot recipes:
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Instant Pot Kung Pao Chicken
Instant Pot Kung Pao Chicken is the perfect dinner solution and it’s easier and better than take out!
Prep:5 minutes
Cook:20 minutes
Total:25 minutes
Ingredients
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 chicken breasts boneless, skinless (approx 1.5 lbs), cut into 1-1 1/2 inch pieces.
- 3 Tbsp canola oil
- 1 cup dry roasted peanuts
- 1 red bell pepper cut into 1 inch pieces
- 1 zucchini cut into 1/2 inch thick pieces
Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 4 Tbsp brown sugar
- 3 tsp garlic minced
- 1 tsp ginger minced
- 1/4 tsp red pepper flakes
- 4 tsp cornstarch crockpot version only
Instructions
- Option 1: Mix together cornstarch, salt and pepper and place in bag or bowl. Add in chicken and toss to coat. Add oil to Instant Pot on saute and brown chicken. Cook on manual, high pressure for 3 minutes. Natural release for 15 minutes. Open pot and Stir to loosen the bits of cornstarch stuck on bottom of pan from sauteing and turn pot onto saute to thicken up the sauce. If it needs more thickening, add in an additional 2 Tbsp cornstarch mixed into 1/4 cup water. Add to mixture and stir on saute until thickened.
- Option 2: Add chicken directly to Instant Pot without coating in cornstarch or browning. Mix together sauce, cover chicken with sauce. Cook on manual, high pressure for 3 minutes. Natural release for 15 minutes.
- To thicken sauce, combine 2 Tbsp cornstarch with 1/4 cup water and add into Instant Pot. Turn onto saute and stir until sauce thickens.
- Option 1 & 2: Saute red pepper and zucchini in a frying pan with 1 Tbsp oil until desired tenderness. Stir into finished chicken mixture and serve over rice.
Crock Pot Instructions
- Place chicken in crockpot.
- Mix together sauce ingredients and pour over chicken. Cook on low for 4-5 hours or until chicken is cooked through.
- Remove chicken and strain remaining liquid. Place in a sauce pan and bring to a boil.
- Combine 4 tsp cornstarch and 4 tsp water, stir until smooth and combined Add into hot sauce. Stir to combine and stir until sauce thickens.
- Pour sauce over chicken and then serve over rice. Add sauteed veggies.
Tips & Notes:
- I’ve made Instant Pot Kung Pao Chicken two different ways, depending on how much of a hurry I am in. I have listed both Options in the description below and in the recipe card. I like the results of Option 1 but if you are short on time, Option 2 is delicious too!
- You can also use boneless, skinless chicken thighs instead of chicken breasts if desired.
Nutrition Facts:
Calories: 605kcal (30%) Carbohydrates: 29g (10%) Protein: 48g (96%) Fat: 33g (51%) Saturated Fat: 4g (25%) Cholesterol: 108mg (36%) Sodium: 2374mg (103%) Potassium: 1142mg (33%) Fiber: 4g (17%) Sugar: 16g (18%) Vitamin A: 1120IU (22%) Vitamin C: 49.4mg (60%) Calcium: 56mg (6%) Iron: 2.6mg (14%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Nancy says
Can you use chicken thighs? How would you adjust the cooking time?
Leigh Anne says
They should work fine and I would do the same cook time
Leigh Anne says
They should work fine, same cooking time.
Deb says
Using option one where you coat the chicken, at what point do you add the sauce? Before or after pressure cooking? Also, when do you add the peanuts? Just sprinkle over top when serving, or do you cook them also? Thanks. Do you cut the chicken into chunks before or after you cook it?
Leigh Anne says
Deb, Thanks for your great questions. I clarified the directions to answer your questions. Thanks!