Instant Pot Mongolian Chicken
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Additional Time
10 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
503 kcal
-
Course
Main Course
Instant Pot Mongolian Chicken
Description
Instant Pot Mongolian Chicken combines cubed, boneless skinless chicken breasts sautéed in sesame oil with a sauce of brown sugar, soy sauce, garlic, ginger, rice vinegar, and seasonings. The addition of chopped carrots adds a subtle sweetness and slight crunch. The cooking method, which starts with sautéing the chicken to develop mild browning, followed by pressure cooking with the sauce, delivers tender chicken coated in a glossy, flavorful glaze. Red pepper flakes bring a mild heat that balances the sweetness.
The dish is garnished with green onions and sesame seeds, which provide fresh herbal notes and a mild nutty aroma. Serving with steamed basmati rice rounds out the meal, helping absorb the saucy flavors. This recipe allows flexibility in spiciness and sugar levels, as well as the option to omit carrots for simplicity.
To use the Instant Pot for the rice, a separate pot or dish can be used inside the cooker, preserving the main dish's flavor and texture. The recipe recommends deglazing the pot after sautéing the chicken to prevent burning and enhance sauce depth. Variations like gluten-free tamari can be used to accommodate dietary preferences.
Ingredients
- 4 chicken breast cut into one-two inch cubes, boneless skinless
- 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 minced, cloves
- 1 tablespoon ginger minced, fresh
- 3/4 cup soy sauce use 1/2 cup if you are sensitive to sodium, lite
- 3/4 cup water or chicken broth
- 1 tablespoon rice vinegar
- 1 cup carrot 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, and select More to activate the Sauté More function. This 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 are stuck to the bottom. In that case, deglaze the pot with 1/4 cup water and scrape it with a wooden spoon.
- Add the remaining ingredients to the pot: minced garlic, ginger, light 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 the lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat, release the remaining pressure, and open the lid.
- Open the lid, remove the pot with the rice, and 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 two tablespoons of cornstarch with 1/4 cup water and whisk until combined and without 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.
Notes
- Carrots are optional; feel free to omit or adjust according to your preference.
- Adjust red pepper flakes to control the heat level; omit if you prefer no spice.
- Use garlic powder in addition to fresh garlic for a more pronounced garlic flavor.
- For gluten-free preparation, substitute soy sauce with tamari or coconut aminos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 1842mg | 77% |
| Potassium | 555mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 3727IU | 75% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
