5.0 from 21 votes
Instant Pot Szechuan Chicken
Instant Pot Szechuan Chicken is the no-fuss fix for your Chinese cravings! This easy recipe features the famous mouth-numbing Szechuan peppercorn!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 617 kcal
Course:
Main Course
Cuisine:
Asian , Chinese
Ingredients
- 2 lbs boneless and skinless chicken thighs cut into 1-2 inch pieces
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 fresh red chilis cut into thin rounds
- 15 dried red chilis whole
- 1 red bell pepper cut into bite-size cubes
- 1 yellow bell pepper cut into bite-size cubes
- 1 tablespoon minced ginger
- 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
- fresh red chilis chopped
Instructions
Marinate:
- Combine marinade ingredients in a bowl and add the cubed chicken. Toss to combine and marinate for 30 minutes or more.
Cup of Yum
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
Calories
617kcal
(31%)
Carbohydrates
23g
(8%)
Protein
52g
(104%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Cholesterol
215mg
(72%)
Sodium
1668mg
(70%)
Potassium
966mg
(28%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1185IU
(24%)
Vitamin C
97.7mg
(109%)
Calcium
66mg
(7%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 617
% 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.