INSTANT POT MONGOLIAN CHICKEN TAKES JUST FIVE MINUTES TO THROW INTO THE PRESSURE COOKER AND ONLY 30 MINUTES TO COOK A FLAVORFUL, TENDER AND JUICY MEAL!
Instant Pot Mongolian Chicken is such a perfect, delicious and quick meal made in just 30 minutes for your family to enjoy! It’s faster to make this meal at home, than to drive to a restaurant or to order takeout. Also, by making it at home you will save some good dollars and will have amazing leftovers. The Instant Pot Mongolian Chicken is juicy, flavorful and absolutely amazing served over rice. This recipe is one that I make over and over again, it’s a time saver during crazy weeknights and I am always excited to take the leftovers to work next day.
Tips & Tricks on how to make the perfect Instant Pot Mongolian Chicken:
- I always say this, but a good meat centered meal starts with quality meat, so use organic chicken breasts
- Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same
- Using carrots in the recipe is totally optional, I added them for a veggie boost and I also like their sweetness, but the dish can be prepared without them
- The dish can also be made in your Crock Pot or in the Instant Pot using the Slow Cooker function, it should be cooked on High for 4 hours or on Low for 7 hours
- Using fresh ginger and garlic will add amazing flavor and taste to the sauce
- The Instant Pot Mongolian Chicken is best served over rice or noodles
- It is easy to make and it takes only around 30 minutes!
- Only one pot to clean and that is the Instant Pot, so minimum dishes for you
- The dish is packed with amazing flavors and lean protein
- It is perfect for busy weeknights and also for entertaining guests
- You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days
What is a 10 Minutes Natural Pressure Release?
A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.
Looking for more Instant Pot Recipes? Check my collection here:
- Instant Pot Orange Chicken – a flavorful restaurant style meal in 30 minutes
- Instant Pot Mongolian Beef – made healthier with less sugar, oil and not deep fried
- Instant Pot Tomato Soup – serve with grilled cheese and you are in for a treat
- Instant Pot Pulled Pork – perfectly done and quickly does for when a craving strikes
- Instant Pot Apple Cider – made using the Slow Cooker function
- Instant Pot Tortellini Soup – made using the Slow Cooker function
- Instant Pot Apple Pudding Cake – made using the Slow Cooker function
- Instant Pot Pork Goulash – made using the Slow Cooker function
Tools/Ingredients I used to make the Instant Pot Mongolian Chicken Recipe:
- Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function
- Garlic Powder – love this one, I add it to almost all the savory meals, also great to make meat rubs and season veggies
- Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite
Instant Pot Mongolian Chicken takes just five minutes to throw into the pressure cooker and only 30 minutes to cook a flavorful, tender and juicy chicken!
- 4 boneless skinless chicken breasts cut into one inch cubes
- ⅓ cup cornstarch
- 2 tablespoons extra virgin olive oil
- 1 cup brown sugar
- 8-10 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 cup lite soy sauce*
- 1 cup Water
- 1 cup carrots chopped*
- 1 teaspoon red pepper flakes*
- 1 tablespoon garlic powder
- 1/4 cup green onions chopped
- 1 teaspoon sesame seeds
Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
Add cubed chicken to a large ziplock bag, add the cornstarch and shake well to coat the chicken evenly in cornstarch.
Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times.
Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, carrots, garlic powder and red pepper flakes.
Stir well until all the ingredients are combined and coated in sauce.
Close lid and pressure cook at High Pressure for 10 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
Serve over rice and garnish with fresh chopped green onions and sesame seeds.
- Carrots are optional in this recipe.
- Red pepper flakes can be added less or more, depends on the level of heat you like in a dish. Also, they can be omitted from the recipe.
- Garlic powder was added for extra garlic flavor on top of the fresh garlic.
- Use gluten free soy sauce if you want to avoid gluten.