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–+ servings

Instant Pot Kung Pao Chicken

This Instant Pot Kung Pao Chicken is so delicious, and super easy to make. It's fabulous over Instant Pot Rice!
David Murphy
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Serving Size 6

Ingredients

  • 3 zucchini; sliced in quarters
  • 1 lb boneless skinless chicken breast strips; cut into 1/2 inch cubes
  • 2 red bell peppers; diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup raw peanuts
  • 3 tablespoons raw honey
  • 1/3 cup light soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon crushed red pepper
  • 2 whole chili peppers; optional if you want more spice
  • 1 cup water

Instructions

  • In the instant pot, add in chicken, water, salt and pepper. Lock instant pot in place and set to high pressure for 10 minutes. Let natural pressure release.
  • Cut red peppers and zucchini. Turn instant pot on saute mode. Add red peppers and zucchini to the pot. Cook for 3 to 5 minutes until zucchini and red peppers are tender but still a tad crisp.
  • Add in raw peanuts and stir well. 
  • Mix cornstarch, soy sauce, raw honey, hoisin sauce, garlic, and ginger in a large liquid measuring cup. Whisk well. Add in crush red pepper. Whisk well. 
  • Fold in sauce over chicken in the instant pot. Cook 1 to 2 minutes and set heat to keep warm. 
  • Add whole chili peppers for look if needed. 
  • Serve with jasmine rice. It's what I used for my family; however, I ate it without rice to stay within my points.

Notes

You can reduce the points even lower if you leave out the peanuts!