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Mongolian chicken with rice and topped with green onions and sesame seeds
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Instant Pot Mongolian Chicken

Instant Pot Mongolian Chicken takes just 5 minutes to throw into the pressure cooker. It only takes 30 mins to cook tender, and juicy chicken!
Course Main Course
Cuisine American, Asian, Chinese
Keyword Instant Pot Mongolian Chicken, Mongolian Chicken
Prep Time 15 minutes
Cook Time 5 minutes
Natural Pressure Release: 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 503kcal
Author Catalina Castravet

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 1/2 cup if you want less sugar
  • 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 tablespoon rice vinegar
  • 1 cup carrots chopped*
  • 1 teaspoon red pepper flakes*
  • 1 teaspoon garlic powder

Cornstarch Slurry:

  • 2 tablespoons cornstarch

Garnish:

  • 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

Sear the chicken:

  • 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.
  • 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 pot.
  • Also, after you sauté it, 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.
  • Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, rice vinegar, brown sugar, water, carrots, garlic powder and red pepper flakes.
  • Stir well until all the ingredients are combined and coated in sauce.

Rice (optional):

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

  • 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.
  • 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.

Thicken the sauce:

  • 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.

Serve:

  • Serve over rice and garnish with fresh chopped green onions and sesame seeds.

Video

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.

Nutrition

Calories: 503kcal | Carbohydrates: 84g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1842mg | Potassium: 555mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3727IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg