Tag Archives: Kung Pao Chicken

I craved Asian cuisine today, so I made Kung Pao Chicken and brown rice in the Instant Pot. I didn’t have hot peppers, hoisin sauce, or chili purée. Without the typical red chili peppers, my dish was milder than take-out. As for the condiments, I found recipes online and made my own.

We were pleased with the results. I focused on ingredients I had (fresh ginger root and fresh cilantro) and followed a Betty Crocker (Cookbook) recipe for low fat Kung Pao Chicken. I used frozen chicken thighs and modified it for the Instant Pot or any brand multi cooker.

RECIPE—Instant Pot Kung Pao Chicken for Two

• 2 boneless, skinless chicken thighs
• 1 tsp. cornstarch dissolved in 1 Tbsp cold water
• 1/4 cup dry roasted peanuts
• 1 tsp sesame oil
• 1 cup chopped celery
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tsp. Grated ginger root
• 1/2 cup chicken broth (from cooking the chicken)
• 1/2 tsp. sugar
• 2 Tbsp soy sauce
• 2 tsp Chile purée
• 2 Tbsp hoisin sauce

• Pressure cook chicken thighs in 1/2 cup water ten minutes. Allow pressure to drop on its own.
• Mix a slurry of all other ingredients except broth, onions, celery, and peanuts. Set aside.
• Remove chicken from pot and cut into 1” cubes. Reserve broth.
• Using sauté mode, sauté onions, peanuts, and celery in 1/2 cup of reserved broth for five minutes.
• Add chicken and stir.
• Add the slurry and turn off Instant Pot. Stir until sauce thickens.
• Serve immediately over 1/2 cup cooked brown rice.
• (optional) Garnish with fresh chopped cilantro.