Instant Pot Mongolian Chicken [VIDEO]

Catalina Castravet
By Catalina Castravet

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!

We love making easy and delicious Asian dishes in the Instant Pot such as our famous Instant Pot Orange Chicken, IP Beef and Broccoli, and IP Cashew Chicken.

Instant Pot Mongolian Chicken

Best Instant Pot Mongolian 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.

This dish is super flavorful and juicy, with crispy slices of chicken breast soaked in a delicious sweet and savory sauce. It is one of those dishes that tastes even better when cooked at home!

We love serving it over rice but you can try it over soba noodles as well. 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 have the leftovers the next day.

Why you will enjoy this Instant Pot Mongolian Chicken:

  • 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.
  • Also, the meat is soaked in a sweet and savory sauce, that beats any Chinese restaurants out there!
  • You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

Instant Pot Mongolian Chicken and Rice

WHAT IS MONGOLIAN SAUCE MADE OF?

The secret ingredient to this dish is definitely the Mongolian sauce which is a combination of soy sauce, sesame oil, and brown sugar. In addition, we add some garlic, ginger cooking process. To garnish, we used some green onions and sesame seeds, but these are optional. 

HOW DO YOU MAKE MONGOLIAN CHICKEN on the stovetop?

If you want to try this recipe on the stovetop, it is equally easy to prepare.

Cut or Cube the chicken: Start by cutting the poultry breast into thin pieces. Prior to cutting, I recommend partially freezing the breasts for about 15 minutes. This will make it easier to slice.

Coat the meat: Next, coat the poultry in cornstarch. Use about 1/4 cup cornstarch in a resealable plastic bag, and then shake to coat evenly.

Stir-fry: Once coated, stir-fry for about 3-4 minutes per side until crispy. Then, remove it from the pan and place on a plate lined with paper towels.

Prepare the sauce: In the same pan, add the garlic and ginger, and cook for 30 seconds. Next, add the soy sauce, sesame oil, water, and brown sugar to it, and bring to a simmer. After, add 1.5-2 teaspoons of cornstarch combined with 1 tablespoon of cold water. Gently stir and bring to boil just until it has the proper thickness. 

Combine the sauce with chicken: Lastly, add back the meat to the sauce, and toast to properly and evenly coat it. Serve over rice or noodles. 

Can Mongolian Chicken be made in the Crockpot?

This dish can also be made in your Crockpot or in the Instant Pot using the Slow Cooker function. Add browned beef to the Slow Cooker, add the mixtures except for the cornstarch slurry. Cover and cook on High for 3 hours or on low for 6 hours. Make the cornstarch slurry, gently stir it in and cook on high for 20 more minutes. Serve and enjoy!

Can I substitute beef for chicken in this dish?

Yes, beef or pork is a great alternative for chicken in many recipes including this one. The cooking time will also vary best on the cut that you choose. You can check the beef recipe on here: Instant Pot Mongolian Beef.

What is best to serve with Mongolian Chicken?

Can you cook the rice with the chicken in the pressure cooker?

Yes, you will need a long legged trivet and an oven-safe dish, I personally like to use these stackable pans to cook the rice with the chicken.

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 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, pasta or steel-cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Instant Pot Mongolian Chicken Recipe

Recipe Tips:

  • Use high-quality meat. A good meat-centered meal starts with quality meat, so use organic chicken breasts when possible.
  • Also, you can reduce the sugar in half, restaurant-style Mongolian meat requires lots of sugar, so feel free to adjust. However, keep in mind, if you reduce the sugar, you will have to reduce the soy sauce as well. Otherwise, the dish may taste saltier.
  • To cut on sodium and sugar, reduce the sugar to 1/2 cup and soy sauce to 1/2 cup if desired.
  • Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
  • In addition, 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.
  • Using fresh ginger and garlic will add amazing flavor and taste to the sauce.
  • I try to keep this recipe as close as possible to the restaurant version. However, you can absolutely any types of vegetables that you like. Some great alternatives would be using: zucchini, broccoli, mushrooms, red peppers, etc. 
  • I love serving it over rice, but it works well over soba noodles and chow mein.

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 seasonal veggies.
  • Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite.

Save Recipe
4.85 from 51 reviews
Instant Pot Mongolian Chicken
Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 40 mins

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))
  • 3/4 cup  water or chicken broth 
  • 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 

Rice (optional):

  • 2 cups  basmati rice 
  • 2 cups  water 
  • 2 tablespoons  herbed or unsalted butter 
  • 1/4 teaspoon  salt 

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.

Rice (optional):

  1. Add the rice, salt and the two cups of water to an Instant Pot safe dish/pot. Stir to combine.

  2. Add a long legged trivet to the Instant Pot on top of the chicken. Add the pot with the rice onto the trivet. Cover with aluminum foil and pinch a few times with a fork.

Cook:

  1. 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.

  2. Open the lid, remove the pot with the rice, let it rest covered for 5-10 minutes. Before serving, fluff the rice with a fork.

  3. 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.

  4. Serve over rice and garnish with fresh chopped green onions and sesame seeds.
0 Calories: 538 Carbohydrates: 84 Protein: 24 Fat: 11 Saturated Fat: 3 Cholesterol: 58 Sodium: 1843 Potassium: 557 Fiber: 2 Sugar: 28 Vitamin A: 3845 Vitamin C: 3.5 Calcium: 69 Iron: 2
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Comments

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Sabrina

What a great easy way to make Mongolian chicken! Looks delicious!

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Michelle

This looks absolutely delicious! I really need to get on the Instant Pot bandwagon!

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Krista

Quick, Easy, and Delicious! Count me in!

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Kimberly @ The Daring Gourmet

That looks delicious, one of my favorite takeout dishes!

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Kit

Sauce was good but after three tries and replacing the sealing ring my IP never came to pressure. (The timer started all three times.) I finished the recipe on site mode. Naturally, the chicken burned to the pot after 3 tries of pressurizing and starting counting down. I used fresh chicken fillets. Please help!

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Hi Kit, thank you for the feedback, I can see that the recipe was NOT at fault for your troubles, so why the 3 stars? There is definitely an issue with you IP if it doesn't come to pressure, its not a recipe issue. I would call the company and tell them your issue, also did you make sure that the valve was in seal position?

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We had a similar issue with another recipe we tried with the Instant Pot and it was indeed because of the stuff stuck on the bottom of the pot after sautéing. What we read, and has worked since, is that after sautéing food, you HAVE to DEGLAZE the pot with some kind of liquid and scrape as much stuff off the bottom as you can. Since I had this experience before, when I made this recipe I used the soy sauce and water to deglaze the pot before adding any of the other ingredients. This allows the bottom of the pot to have good conduction to get up to temp and get up to pressure.I think the next time around I will not add the corn starch to the chicken ahead of time and will add it as a slurry (mixed with some of the water) after deglazing the bottom of the pot. That should help solve this potential problem.

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Ashley

If I were to half this recipe, would it still work, and would the cook time be the same?

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yes, you should be good and use same cooking time.

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Angela

I made this last night, served it on rice with mixed veggies. It was pretty tasty. The sauce was a bit on the thin side, but that may be because I had to scale back the cornstarch as I didn't have quite enough. The sauce was nice and flavourful. I found the chicken breast chunks to be juicy and flaked into little yummy little strands. I did not run into the pressure issues the other commenters encountered.

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Thank you for the feedback!

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Steffanie

I'm sure it doesn't matter as far as the cooking part is concerned, but for the integrity of the recipe, how do you prepare the carrots? Just roughly chopped into chunks, cut into thin sticks or thin rounds?? Thanks!!

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I would do 1/4 inch rounds, if you cut them too thin, they will get mushy. Sticks also break easier once cooked, so I recommend rounds.

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Jen

This was my first IP trial and it was delicious! Husband and 2 boys (picky eaters) approved! Sauce was a little thin but easily thickened with corn starch. I'll try to add more vegie's next time. Thanks so much for sharing!

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so happy that you liked it!! :)

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Nena

I just made this dish. It was so good! I had a second helping and ate too much but I couldn't help myself. I loved the flavor! My husband loved it too! The recipe was easy to follow. I added cornstarch at the end and everything came out perfect. This will be one of our favorites- we will cooking this dish a lot more. We have such busy schedules, its nice to be able to make something so quick that tastes great. Thanks!

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Hi Nina, I am very happy that you liked the recipe, thank you for your feedback. Its a family favorite here too!

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marge

Is there a way to cook the rice in the Instant Pot with the chicken?

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I haven't tried the pot in the pot version for this recipe, sorry.

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Jacqueline

Could I add 2 tbsp of hoisen sauce and 1 tsp of sesame oil for more of an authentic flavor?

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yes, sure!

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Sue bee

This is a 5 star recipe! My version was using sesame oil then arrowroot powder for thickening. Can add almost any veggie to this dish. Yummy, thanks to instant pot and the internet l cook less boring meals!

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Hi Sue, I am so happy that you guys loved this recipe. It's a keeper, I make it every two weeks at least, my husband also loved it. Thank you for taking the time to write your feedback, its much appreciated!

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Joel

Is that sodium content correct? May want to try this with less soy sauce, since the recipe calls for "lite" already! Going to try it out tonight and reduce the sodium.

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Hi Joel, yes it correct, you can use less.

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Candice Klebba

Can you use frozen chicken?

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if you use the same amount of chicken as I did, I would add 4 more minutes to the cooking time. NOTE: the sauce will taste differently, because of the extra water from frozen chicken.

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Caprice

This looks delicious and I can’t wait to try it! Two questions for you: how much is a serving? Is the brown sugar packed or unpacked? Thanks!

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packed :)

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Mario J Fernandez

Great results! But on #7 the recipe should read "Turn on the Sauté function" and NOT "Turn on the Sauce function" . There is NOT a sauce function on the IP. Thanks for posting this fast and great recipe.

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You are right, that is a typo, thank you for letting me know, I have corrected it.

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Tara

Can you double this? How would you adjust the cooking time? (Using the 8qt)I'm an instant pot newbie but made this and my kids ate so much of it there was hardly any left for myself and hubby!!

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Glad that they liked it, yes you can double and no, increase the cooking time by 1-2 minutes only.

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Shelby

Just made this- super easy and tasty! My carrots turned out a little over cooked and mushy, so next time I think I'll either lessen the cooking time or throw veggies in while the sauce is reducing. You could add broccoli, mushrooms, bell pepper, bok choy- this is an easy recipe to add to depending on what you have on hand.

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I am very happy that you liked it!!! Yes, its an easy recipe that you can play with once you try it!

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Kathleen Sochan

Wonderful!! This was my first IP recipe and it was a hit. The chicken was so tender and flavorful. Everyone had seconds!! Unfortunately the sauce was actually “soup” and wouldn’t thicken even though I added cornstarch slurry at end. Directions were fairly easy to follow. Sautéing chicken took longer than 2-3 minutes. I’m still getting used to IP so for step 7 I couldn’t figure out how to turn Sauté function to Low. I’m looking forward to trying more of your recipes.

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Hi there! Glad that you loved it, ha interesting about the sauce, just add more cornstarch and bring it to a simmer, it should thicken! :) let me know if you have more troubles with it.

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Tim

The corn starch is added after pressure cooking the chicken. Read the recipe, it clearly states to add the slurry after it's been cooked.

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Ashleigh

What is considered one serving? A cup?

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yes

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TLP

Look forward to trying it. About how much chicken is this in ounces or pounds? Chicken breast can vary greatly in size.

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Hannah

Ive made this recipe more tjme than I can count! I love it! Has anyone tried doubling this recipe? I'm wondering what the cook time would be or even if it would change? Thank you!

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Lisa

My Girl Scout troop is preparing for a big event, and we had a long meeting yesterday (10-5). I prepped everything at home and took my instant pot, ingredients, and rice cooker (with rice) to the meeting.It was such a hit! Even the two pickiest girls loved it (one of those picky girls is mine). I used 3 lbs chicken tenders, cubed. Increased soy sauce (reduced sodium) and brown sugar to 1 c each. I did add a little hon dashi (Japanese dashi granules) while browning chicken, for a little extra depth of flavor. After pressure cooking I tossed in fresh broccoli with cornstarch slurry. There was barely enough for me to take home to my husband (there were 6 teenage girls and two adults).Afterward I told the girls that it was going to be either this or sandwiches. They were all so happy that I made the Mongolian chicken and rice. Thanks so much for sharing this easy, tasty recipe!

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Olivia

Roughly how many pounds does 4 boneless, skinless breasts translate to? I'd like to try this recipe but only have chicken breast tenderloins.

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2.5-3lbs.

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Jennie

Just made this tonight. I doubled the recipe to feed our large family and cooked it for 7 min...it was a delicious hit! Thank you for the recipe!

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Teri

Made it! It’s soooo yummy!! Thank you!

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:) thanks

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satvik

The orange chicken and mongolian chicken are the same recipes or are they just the same ingredients?

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They are not the same recipe, the Orange chicken has more ingredients, please check carefully.

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Erin

My picky 14 year old son and husband loved this dish. I mixed boneless, skinless chicken thighs in with the white meat. After cooking, I sprinkled roasted, salted cashews on top. What a hit! Better than any restaurant dish. We're watching carbs so with all the brown sugar, we skipped the rice and nothing was lost. I'll be making this again.

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Lindsay

This was the first thing I tried with my instapot and it was such a success. I followed it exactly and even my picky husband loved it. It’ll be come a regular thing in my house! Thank youuuu!

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Tony

I accidently used normal soy sauce. I hope I don't die. Was tasty though.

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Faith (The Keto Queens)

I love making my favorite Chinese food at home so I can control the quality of ingredients that go into it. This one looks incredible, and would be a winner in my house!

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KB

I just got an IP and can't wait to try this recipe! Can you provide a link or any more details about the accessories you use to cook the rice while cooking the chicken? I've looked on Amazon, but can't quite find anything that matches your description.Thanks in advance!

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Liz

This recipe looks wonderful! How long would you cook it if it was brown rice instead of white rice?Thanks!

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Mary

Made this on Friday for a dinner party and it was a hit! I can’t recommend it enough. 

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Alex Castra

It looks soo tasty! I love your recipes!

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Alison K

What is best to serve with Mongolian Chicken? •White or Brown Rice •Vegetable such as broccoli, asparagus or bok choy •NoddlesI am a crazy typo finder and fixer, so please make an edit and replace Noddles with Noodles!

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as long as it makes you happy :)

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Cherie

Hi, what would the cooking time be for chicken thighs with the bone?

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I like to do 15 minutes.

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Sandy

I made this this evening. Didn't have a problem with sauce. I thought i gad ginger in my freezerbut i didn't. I used piwdered but sure fresh would have been better. Very easy and tady recipe. Thanks

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Liv

This was delicious. Next time I will reduce the sugar as it was a little too sweet for us. Loved the addition of the chilli flakes. I doubled the recipe and had no issues cooking it (without the rice).

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Thank you for the feedback Liv! Yes, you can totally reduce the sugar.

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Lola

Delicious recipe, thanks!! Question: does the chicken need to be pre-cooked using the sautée function? Couldn’t the cubes cook right in the mixture? 

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thank you! You can skip the sauté function, I just like to brown it a little, but its optional.

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Tanya

Just made this today and it's AMAZING! Tried two new IP chicken recipes this weekend and this one is a keeper for sure. Next time I think I'll do what someone else here recommended and add some fresh broccoli in at the end.

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I am so happy that you loved it!

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Ioana

I don't own an instant pot and still managed to make this recipe on the stove. So easy to make and insanely delicious. Everyone loved it!! I would definitely make it again.

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Nikki

First of all, Catalina you are so pretty. And I am a big chicken lover. Mongolian chicken....hmmm looking so tasty. will make it in the dinner. thanks dear

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haha thank you Nikki :) I hope you try the recipe!

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Kristin

I am not a fan of ginger. Would it take away from the recipe if I didn't use it?

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you can skip it

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Maureen

Great recipe for juicy, tender, chicken. I doubled the recipe as i had large breasts, subbed in sesume oil, added brocoli and omitted the chilli for the kids. Not a peep just empty bowls. Cooked tbe chicken for 5 and left to natural pressure for 10 then released. Thank you.

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happy that you liked it :)

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Holly

I have made a lot of great instant pot recipes since getting mine and this one is by far the easiest and the best! My husband said so as well. This is the first time since getting my instant pot that there were no leftovers. Thanks for the great recipe!

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Hi Holly, thank you for the feedback. This recipe is a family favorite around here too!

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Kathleen Wildrick

Recipe sounds delicious and something that my pussy kids will like. I don’t have brown sugar in the house. What can I substitute for brown sugar? Can I just use regular sugar? Plus something else? Thanks!

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Do you have molasses? You can mix regular sugar with 1 tablespoon of molasses to make brown sugar.

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Tara

Really great recipe!!! I used the Pampered Chef Quick Cooker with no problems. Halved the red pepper flakes and only had ground ginger so I used about 1/2 Tablespoon. Thank you!

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Lisa Z.

Made this tonight for dinner!! Delicious ? First instapot dinner.  The recipe was easy to follow and made a wonderful, quick meal.  Thanks for sharing.  

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L

Do you have to use insta pot pots for the rice? Can you use any pot? A stainless mixing bowl? I’m new to innstapot cooking so I apologize if this is a stupid question. 

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yes, you can use a stainless bowl or a glass bowl that is oven safe.

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Fatima Torres

What a great idea to mix in garlic and ginger into the sauce. I can imagine all the delicious smells that come from making this recipe.

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Wendy

When do you add butter to the rice? I've read the recipe multiple times and I'm missing the step where it's added. Thanks!

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Right when you add it to the pot.

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Nikki

I have a hungry family so I used a whole pack of six chicken breasts instead of four. I multiplied all of the ingredients by 1.5 EXCEPT for the brown sugar and soy sauce. I used regular soy sauce instead of lite. Also, I didn’t have ginger, so I used 3/8 tsp ground cardamom instead. I omitted the Tablespoon of garlic powder. Flavor was still amazing. The amount of red pepper flakes was perfect for this recipe (not too spicy at all).  Next time I will drain the chicken after sautéing it (I used fresh chicken but still too much liquid, as I had suspected). Then I will add the soy sauce, brown sugar, garlic, etc. My IP never “came to pressure.” It just cooked it for the time I set it for (7 minutes because I made extra). And no, I followed the directions and did not add corn starch until after pressure cooking. Chicken was perfectly cooked and tender. Sauce was a bit thin even after adding corn starch due to the extra liquid from sautéed chicken. Draining it will eliminate this problem. This is my second time using my instant pot and I am pleased to be able to add a yummy chicken recipe to my budding collection. Thank you!

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D Hughes

I made this recipe last night and it was a HUGE hit.  I used chicken thighs instead of breast and did not make the rice in the instant pot.  Simply wonderful.  

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Katie

I made this tonight but added broccoli at the end. Delicious!!

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so happy that you loved this!

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Samm Dassler

Ice made this 3 times now, with just water instead of chicken broth it's really darker. With chicken broth it's more yellow toned than brown This is a meal the whole family loves.

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Hi Samm and thank you for visiting. I really appreciate the nice feedback, and glad that you have loved it! thanks!

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Laura

Where did you purchase the rice steam pot you used in this recipes video.  I’m new to the instant pot and looking for items and ideas to make cooking fun and easy. Thank you Can’t wait to try your recipe

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amazon, I think I link to it in the blog post.

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Sus

Made this last night! Used carrots and broccoli. Didn’t have fresh ginger so used ground ginger. Cut sugar to little under 1/2 cup and cut soy to 1/2 cup. Added 2 Tbls Hoison sauce and used some sesame oil too. Thought it was still too sweet at the end so added a bit more soy, red wine and red wine vinegar - HUGE hit! 

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Thank you for the feedback :)

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AIYSHA Qazi

Loved it. Followed the recipe to the t.

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Thank you! We are glad you have enjoyed it!

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Could I use a flour slurry instead of the cornstarch?

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Shalee

Made this tonight and it was delish. We love veggies so we did the carrots and added big onion slices. After it cooked when adding corn starch we added big slices of red peppers and sliced water chestnuts. So good! We reduced the brown sugar to 1/2 cup and it was still pretty sweet for us. Would reduce even more next time for our personal taste.

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Kate

Catalina, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!

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Hi Kate, glad you enjoyed this dish! It is really a delicious dish full of flavor!

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Gale

Yum!  I made this for dinner tonight and it really is tasty!  I used 11 pieces of boneless skinless thighs cut in large chunks and used only 1/2 cup shoyu and 1/2 cup brown sugar plus the other ingredients. I also did not use carrots but otherwise followed the recipe. Will definitely make this again!  Thank you for sharing!  

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Hi Gale, thank you for the review, we are delighted and glad that you have enjoyed this dish. It is truly an easy and amazing dinner. Glad you liked it!

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Julie Niblett

This was great! Our favorite instant pot recipe so far. We didn't have lite soy sauce, so we put in 1/2 C reg soy sauce, and a full cup of broth, and it tasted awesome. nice and spicy!

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Jen

This is a new family favorite! So quick, easy and delicious. I omit the carrots and serve with steamed broccoli. 

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Valeria Dombiak Woelfel

very good. whole family loved it and they are picky! had no pepper flakes so used cayenne instead and used 1/4 as much. came out great! definitely a keeper

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Linda A

It was a great recipe, I'll make it again. I have just one question. I cooked the rice in the instant pot with the meat and I wonder if the measurements are correct. Is it really 2 cups rice and 2 cups water? I thought it was twice as much water as rice when cooking long grain rice. I cut the rice back to about 1 1/2 cups, but it was still a bit under done. Thank you

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Michelle Desjarlais

Made this for the first time and my children loved it . My youngest went back for thirds. I used boneless, skinless chicken thighs because that is what I had on hand. I will be making this again and often

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Karen

Made this tonight because I needed something quick with my chicken tenderloins. Mongolian (beef) is my go to at restaurants so I thought I'd try this with spaghetti squash. So good!! Thanks for the recipe

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Welcome, Karen, and thanks for your review. I am very glad and happy you have enjoyed it! Thanks for visiting!

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Tera

My family loved this! I added halved baby carrots and quartered baby portabella mushrooms to the chicken. After the 10 minute natural release I also added a bag of steamed broccoli. Yum! Thanks for the recipe :)

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