Instant Pot Szechuan Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
617 kcal
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Course
Main Course
Instant Pot Szechuan Chicken
Description
The Instant Pot Szechuan Chicken combines marinated boneless, skinless chicken thighs with a blend of spicy and aromatic ingredients characteristic of Szechuan cuisine. The chicken is first marinated to enhance texture and flavor, then fried in batches for a crispy exterior. Aromatics like Szechuan peppercorns and dried red chilies are quickly sautéed to release their fragrance before mixing with fresh chili rounds, ginger, garlic, and bell peppers. Peanuts add a crunchy element as the sauce is built with soy sauce, rice wine, sesame oil, sugar, and chicken broth. Pressure cooking for 5 minutes with natural release helps the flavors meld while maintaining the chicken's tenderness.
This dish can be served as a stand-alone entree or with steamed rice to balance the bold spiciness. The variety of chilies and peppercorns gives a numbing heat distinctive to Szechuan cooking.
Ingredients
- 2 lbs chicken thighs cut into 1-2 inch pieces, boneless and skinless
Marinade:
- 3 tablespoons cornstarch
- 1 tablespoon rice wine
- 1/2 teaspoon white pepper
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
Other Ingredients:
- vegetable oil as needed for frying
- 1 tablespoon szechuan peppercorn
- 5 red chili cut into thin rounds, fresh
- 15 red chili peppers whole, dried
- 1 red bell pepper cut into bite-size cubes
- 1 yellow bell pepper cut into bite-size cubes
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 1/2 cup green onions chopped
- 1/2 cup peanuts or cashews unsalted and roughly chopped
- 1 tablespoon white sugar
- 2 tablespoons rice wine
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2/3 cups chicken broth
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 4 tablespoons water
Garnish:
- green onion chopped
- sesame seeds
- red chili chopped, fresh
Instructions
Marinate:
- Combine marinade ingredients in a bowl and add the cubed chicken. Toss to combine and marinate for 30 minutes or more.
Saute:
- Select Saute on High on the Instant Pot, wait for it to read HOT.
- Add about 1 inch of oil and wait for it to start shimmering. Once hot, fry the chicken in one layer if needed in batches until browned and crispy. Remove and set aside on a plate.
- Discard oil from the inner pot, leaving only about 2 tablespoons. Add the Szechuan peppercorns and dried red chilies. Fry for about 1 minute, just until fragrant.
- Add the rest of the fresh red chilies, ginger, garlic, and bell peppers. Stir and fry for about 2 minutes.
- Add chopped green onions and nuts. Fry for a minute.
- Add back the fried chicken pieces, stir and add the sugar, rice wine, soy sauce, and sesame oil. Toss to coat. Add the chicken broth.
Pressure Cook:
- Close the lid, point the valve to seal. Pressure Cook for 5 minutes, followed by 5 minutes of Natural Pressure Release.
Thicken:
- Open the lid, select saute. In a small cup mix cornstarch and water until dissolved and add the mixture to the pot. Stir to combine until thickened.
- Serve as is or over rice, garnished with chopped scallions, sesame seeds, and more red chilis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 52g | 104% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 215mg | 72% |
| Sodium | 1668mg | 70% |
| Potassium | 966mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 97.7mg | 109% |
| Calcium | 66mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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