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4.8 from 36 votes

Instant Pot Kung Pao Chicken

This is truly one of our favorite pressure cooker or instant pot recipes. The zesty sauce offers just the right touch of spicy heat! Plus, you can adjust it for ultra low carb. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 6
Calories: 411 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 1/2 pounds boneless skinless chicken breast and/or thighs
  • 2 tablespoons cornstarch
  • 3 tablespoons peanut oil
  • 1 bunch scallions, chopped and divided
  • 2 garlic cloves, minced
  • 2 tablespoons fresh grated ginger
  • ¼ cup dry sherry
  • 3 tablespoons black bean garlic sauce
  • 1 tablespoon Chinese black vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon Szechuan peppercorns
  • 2 bell peppers, seeded and chopped
  • 12-15 dried Chinese chiles
  • ½ cup roasted peanuts

Instructions

    Cup of Yum
  1. Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
  2. Set the Instant Pot on Sauté. Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
  3. Add the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water to the Instant Pot. Stir well to coat the chicken. Then stir in the chopped bell peppers and Chinese chiles.
  4. Cover and seal the pot. Set on Pressure Cook High for 3 minutes. Turn off the pressure cooker, and perform a Quick Release. Once the steam valve button drops, and it is safe to open and remove the lid. Stir in the peanuts and scallion greens. Serve warm over rice or quinoa.

Notes

  • A. If you can't find black vinegar use rice vinegar instead.
  • B. Remove the sugar (or replace with a keto sweetener) for ultra low carb!
  • C. If going low carb, consider serving this with our cauliflower rice.
  • D. STOVETOP INSTRUCTIONS:
  • Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
  • Set a wok (or large sauté pan) over high heat. Pour in the peanut oil. Add the white scallions, garlic, and ginger, Szechuan peppercorns, and Chinese chiles. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
  • Add the chopped bell peppers. Stir and cook another 2 minutes.
  • Pour in the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water. Mix and allow the sauce to simmer and thicken.
  • Once the sauce is thick enough to coat a spoon, stir in the peanuts and scallion greens. Turn off the heat and serve warm over rice or quinoa.

Nutrition Information

Serving 0.75cup Calories 411kcal (21%) Carbohydrates 14g (5%) Protein 45g (90%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 120mg (40%) Sodium 611mg (25%) Potassium 949mg (27%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 495IU (10%) Vitamin C 36.4mg (40%) Calcium 42mg (4%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 411

% Daily Value*

Serving 0.75cup
Calories 411kcal 21%
Carbohydrates 14g 5%
Protein 45g 90%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 120mg 40%
Sodium 611mg 25%
Potassium 949mg 20%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 495IU 10%
Vitamin C 36.4mg 40%
Calcium 42mg 4%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.