Instant Pot Kung Pao Chicken

By michelew7

Ingredients

• Sauce:
• 1/3 cup cornstarch
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1-1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 2/3 cup roasted peanuts
• 1 red bell pepper, chopped into bite-sized pieces
• 1 zucchini, sliced in half and cut into slices
• sesame seeds for garnish
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 3 garlic cloves, minced
• 1 teaspoon ginger
• 1/4 teaspoon red pepper flakes
• Cornstarch slurry:
• 2 tablespoons cornstarch
• 3 tablespoons water
• Serve with:
• cooked rice

Preparation

Step 1

In a large bowl or ziplock bag, combine the chicken, cornstarch, salt and pepper. Shake until well-coated.

In a medium bowl, whisk together all the ingredients for the sauce and set aside.

Turn Instant Pot to Saute. Allow pan to heat up for a few minutes then add oil. Cook chicken about 3-4 minutes on each side, until lightly browned. Pour sauce over top.

Close and seal Instant Pot. Click Manual and set for 3 minutes. Let naturally release for 15 minutes. Transfer chicken to a large serving plate or bowl.

Turn Instant Pot to Saute. Toss in the zucchini, bell peppers and red pepper flakes. Cook for 2-3 minutes, until tender. Combine the corn starch and water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot with the peanuts and cook for another 1-2 minutes until everything is heated through.

Sprinkle with sesame seeds and serve over rice.