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.
Season chicken with salt and black pepper.
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.
While the chicken is cooking, combine all the ingredients for the sauce in a medium bowl. Pour over chicken.
Close and seal Instant Pot and set the valve to sealing.
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.
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.
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.