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!
Ingredients
- 4 boneless skinless chicken breasts cut into one-two inch cubes
- 2 tablespoons sesame oil or 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
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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.
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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.
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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.
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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.
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Stir well until all the ingredients are combined and coated in sauce.
Rice (optional):
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Add the rice, salt and the two cups of water to an Instant Pot safe dish/pot. Stir to combine.
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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:
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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.
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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.
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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.
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Serve over rice and garnish with fresh chopped green onions and sesame seeds.
Recipe Video
Recipe Notes
- Carrots are optional in this recipe.
- Add more or less Red pepper flakes, based 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 tamari or amino acids if you want to avoid gluten.