Yield: 6 servings

Instant Pot Mongolian Chicken

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Instant Pot Mongolian Chicken is a sweet and tangy dinner recipe that's perfect for weeknights. You'll love this versatile recipe that works great on the stove top too!


  • 2 Tbsp olive oil
  • 2 lb boneless, skinless chicken thighs, cubed in 1-inch pieces
  • ¾ cup chicken broth
  • ¾ cup light brown sugar
  • 3 cloves garlic, pressed
  • 1 ½ Tbsp fresh ginger, minced
  • 2 tsp garlic powder
  • ¾ cup soy sauce
  • ¾ tsp red pepper flakes
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • 3 green onions, chopped
  • 1 tsp sesame seeds


  1. Select "SAUTE" on pressure cooker and add olive oil to pot. Toss in cubed chicken and cook for about 3-5 minutes, stirring until lightly browned on outside of chicken.
  2. Deglaze the pot by adding in chicken broth. Use a wooden spoon to scrape up the bits stuck to the bottom of the pan.
  3. Add brown sugar, garlic, ginger, soy sauce, garlic powder, and red pepper flakes to the pressure cooker. Stir, then secure the lid.
  4. Select "High Pressure" for a cook time of 6 minutes.
  5. When cook time ends, allow a natural release for 10 minutes. Release pressure and open the lid.
  6. In a small bowl, whisk together cold water with cornstarch. Pour into the instant pot.
  7. Select "SAUTE" again and allow mixture to cook until thickened. This step may take several minutes, stirring continuously.
  8. Turn off instant pot and serve over rice with green onions and sesame seeds. ENJOY.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 416Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 185mgSodium: 2143mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 40g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram