Print
Instant Pot Kung Pao Chicken - the perfect easy pressure cooker recipe to curb that takeout craving for busy weeknights. Best of all, this popular favorite is made healthier with the same classic sweet & spicy flavors as your local Chinese restaurant.

Instant Pot Kung Pao Chicken

Instant Pot Kung Pao Chicken - the perfect easy pressure cooker recipe to curb that takeout craving for busy weeknights. Best of all, this popular favorite is healthier, low carb, keto, and paleo friendly with the same classic sweet & spicy flavors as your local Chinese restaurant.

Course Main Course
Cuisine Asian
Keyword asian chicken recipes, easy asian dinner recipes, Kung Pao chicken
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 21 minutes
Servings 4 servings
Calories 235 kcal
Author Kelly

Ingredients

  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 - 1-1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
  • 2 Tablespoons olive oil or avocado oil
  • 4-6 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)
  • 2/3 cup roasted cashews or roasted peanuts
  • 1 red bell pepper chopped into bite-sized pieces
  • 1 zucchini chopped into halves
  • Sesame seeds and chopped green onions for garnish (optional)

SAUCE: (If you like this dish saucier - feel free to double the amount and save the rest for another dish)

  • 1/4 cup coconut aminos
  • 1 teaspoon fish sauce
  • 1/4 cup water
  • 1-2 teaspoon granulated low carb sweetener , OR honey for paleo
  • 1 teaspoon five spice powder
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1/4 - 1/2 teaspoon dried red pepper chili flakes
  • 1/2 teaspoon xanthan gum (use 1 teaspoon arrowroot powder for paleo)
  • 1 Tablespoon water

For Meal Prep:

Instructions

  1. Season chicken with salt and black pepper.

  2. Turn Instant Pot to SAUTE (skip this step and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer. Allow pan to heat up for a few minutes then add oil. Cook chicken about 3-4 minutes on each side, until lightly browned.

  3. While the chicken is cooking, combine all the ingredients for the sauce in a medium bowl. Pour over chicken.

  4. Close and seal Instant Pot and set the valve to sealing.

  5. Press MANUAL or PRESSURE COOK (high) and set for 4 minutes. Once the 4 minutes is up and the Instant Pot beeps, do a quick release. Open the lid and transfer chicken to a large serving plate or bowl.

  6. Return inner pot back to the Instant Pot. Press the SAUTE button and add additional oil as needed. Toss in the zucchini, bell peppers, and dried red chili peppers. Cook for 2-3 minutes, until tender. Whisk together the xanthan gum with water (or use arrowroot starch for paleo) and add into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot and cook for another 1-2 minutes until everything is heated through.

  7. Sprinkle with sesame seeds, green onions and serve over zucchini noodles or cauliflower rice. For non-low carb, you can serve with white or brown rice.

For Meal Prep

  1. Cook rice or your favorite side and divide evenly into lunch containers. Add cooked chicken and vegetables, cover and store in the fridge for up to 4 days.
Nutrition Facts
Instant Pot Kung Pao Chicken
Amount Per Serving (1 serving)
Calories 235 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.