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!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Dish
Cuisine: Asian
Keyword: asian food, chicken, instant pot, pressure cooker, take out
2lbbonelessskinless chicken thighs, cubed in 1-inch pieces
¾cupchicken broth
¾cuplight brown sugar
3clovesgarlicpressed
1 ½Tablespoonsfresh gingerminced
2teaspoonsgarlic powder
¾cupsoy sauce
¾teaspoonred pepper flakes
2Tablespoonswater
2Tablespoonscornstarch
3green onionschopped
1teaspoonsesame seeds
Instructions
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.
Deglaze the pot by adding in chicken broth. Use a wooden spoon to scrape up the bits stuck to the bottom of the pan.
Add brown sugar, garlic, ginger, soy sauce, garlic powder, and red pepper flakes to the pressure cooker. Stir, then secure the lid.
Select "High Pressure" for a cook time of 6 minutes.
When cook time ends, allow a natural release for 10 minutes. Release pressure and open the lid.
In a small bowl, whisk together cold water with cornstarch. Pour into the instant pot.
Select "SAUTE" again and allow mixture to cook until thickened. This step may take several minutes, stirring continuously.
Turn off instant pot and serve over rice with green onions and sesame seeds. ENJOY.
Notes
This chicken recipe is great served with rice or cauliflower rice.You can also add in some of your favorite vegetables: