Instant Pot Mongolian Chicken

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!Instant Pot Mongolian Chicken is such a perfect, delicious and quick meal made in just 30 minutes ! It’s faster to make this meal at home, than to drive to a restaurant or to order takeout. Also, by making it at home you will save some good dollars and will have amazing leftovers. The Instant Pot Mongolian Chicken is juicy, flavorful and absolutely amazing served over rice. This recipe is one that I make over and over again, it’s a time saver during crazy weeknights and I am always excited to take the leftovers to work next day.

Tips & Tricks on how to make the perfect Instant Pot Mongolian Chicken:

  • I always say this, but a good meat centered meal starts with quality meat, so use organic chicken breasts.
  • You can reduce the sugar in half, restaurant style Mongolian meat requires lots of sugar, so feel free to adjust.
  • Keep in mind, if you reduce the sugar, you will have to reduce the soy sauce as well, as the dish may taste saltier.
  • You can reduce the sugar to 1/2 cup and soy sauce to 1/2 cup if you want to cut on sodium and sugar.
  • Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
  • Using carrots in the recipe is totally optional, I added them for a veggie boost and I also like their sweetness, but the dish can be prepared without them.
  • The dish can also be made in your Crock Pot or in the Instant Pot using the Slow Cooker function, it should be cooked on High for 4 hours or on Low for 7 hours.
  • Using fresh ginger and garlic will add amazing flavor and taste to the sauce.
  • Serve over rice or noodles.

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!You’ll Enjoy This Instant Pot Mongolian Chicken Because:

  • It is easy to make and it takes only around 30 minutes!
  • Only one pot to clean and that is the Instant Pot, so minimum dishes for you.
  • The dish is packed with amazing flavors and lean protein.
  • It is perfect for busy weeknights and also for entertaining guests.
  • You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!

Looking for more Instant Pot Recipes? Check my collection here:

Tools/Ingredients I used to make the Instant Pot Mongolian Chicken Recipe:

  • Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function.
  • Garlic Powder – love this one, I add it to almost all the savory meals, also great to make meat rubs and season veggies.
  • Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite.
4.53 from 17 votes
Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 25 minutes to cook a flavorful, tender and juicy chicken!
Instant Pot Mongolian Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
 

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!

Course: Main Course
Cuisine: Chinese
Servings: 6
Calories: 340 kcal
Author: Catalina Castravet
Ingredients
  • 4 boneless skinless chicken breasts cut into one-two inch cubes
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup brown sugar (use less if you want)
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 3/4 cup lite soy sauce* (use 1/2 cup if you are sensitive to sodium)
  • 1 cup water
  • 1 cup carrots chopped*
  • 1 teaspoon red pepper flakes*
  • 1 tablespoon garlic powder
Cornstarch Slurry:
  • 2 tablespoons cornstarch
Optional:
  • 1/4 cup green onions chopped
  • 1 teaspoon sesame seeds
Instructions
  1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
  2. Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

  3. Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

  4. Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, carrots, garlic powder and red pepper flakes.
  5. Stir well until all the ingredients are combined and coated in sauce.
  6. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

  7. Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with 1/4 cup water, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function on LOW for a few more minutes without the lid, stirring gently, until the sauce thickens.

    Turn off your Instant Pot.

  8. Serve over rice and garnish with fresh chopped green onions and sesame seeds.
Recipe Notes
  • Carrots are optional in this recipe.
  • Red pepper flakes can be added less or more, depends on the level of heat you like in a dish. Also, they can be omitted from the recipe.
  • Garlic powder was added for extra garlic flavor on top of the fresh garlic.
  • Use gluten free soy sauce if you want to avoid gluten.

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!Feast on!

 

Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 25 minutes to cook a flavorful, tender and juicy chicken!
Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 25 minutes to cook a flavorful, tender and juicy chicken!

66 Comments

Leave a Comment

12K Shares
Pin8K
Share4K
Tweet
+1
Stumble1