Kung Pao Chicken | Instant Pot recipe
This easy Instant Pot Kung Pao Chicken recipe uses bite-sized chicken breasts, soy sauce, and peanuts for a nutty, flavor-packed weeknight dinner. And the rice cooks at the same time!

Why You’ll Love This Recipe
Using the pot-in-pot method is a genius way to cook chicken and rice at the same time in this easy one-pot recipe. It’s also full of flavor and better than take-out (plus it’s better for you!).
We’ve been making quick and easy chicken dinner recipes and pot-in-pot recipes using an Instant Pot / pressure cooker for decades, and this is one of our go-to take-out orders. So naturally we had to make our own recipe that’s every bit as satisfying as the restaurant version.
This is one of our favorite Instant Pot chicken recipes. If you love it, be sure to try our Instant Pot Chicken Broccoli and Rice Casserole, Instant Pot Honey Sesame Chicken, and Instant Pot Teriyaki Chicken.
INGREDIENTS YOU NEED
Here’s what you need to make Instant Pot Kung Pao Chicken:
- Sesame oil. This is used to cook the aromatics and it adds a delicious nutty flavor.
- Aromatics. The sauce is packed with flavor from garlic, ginger, red pepper flakes.
- Soy sauce. We use low-sodium to keep this from getting too salty.
- Chicken broth. We also recommend low-sodium broth, or you can use homemade.
- Rice vinegar. This is essential for adding acidity and a touch of sweetness.
- Sugar. You can use white or brown sugar.
- Chicken. We use boneless, skinless chicken breasts.
- Rice. Go for short-grain white rice to ensure it cooks at the right time.
- Cornstarch. For thickening up your sauce at the end with a slurry.
- Veggies. We add color and flavor with carrots, snow peas, and green onions.
- Peanuts. These make a great crunchy and salty topper.
How to Make Kung Pao Chicken in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
The first step in this easy recipe is to saute your aromatics. Select Sauté on the pressure cooker and heat the sesame oil in the pot. Then add the garlic, ginger, and red pepper flakes for about 30 seconds, or until they’re nice and fragrant. Then add the soy sauce, broth, vinegar, and sugar and give everything a good stir. Finally, stir in the chopped chicken.
If you want to cook the rice and chicken at the same time, combine the rice and water in a 7-inch round cake pan that will fit inside your Instant Pot. Use a sling to lower the cake pan with the rice onto the trivet. Lock the lid in place and cook on high pressure for 4 minutes.
When the cooking time ends, let the pressure release naturally for 10 minutes, then use a quick pressure release.
Use the sling to remove the pot of rice, then combine the cornstarch and water into a paste in a separate small bowl. Add the slurry to the pressure cooking pot set to Saute and bring the sauce to a simmer, stirring constantly until the sauce thickens and coats the chicken.
Add the snow peas, carrots, and any stir fry veggies you wish to include to the pot, and simmer for about 5 minutes, or until the veggies are tender. Finally, garnish with the green onions and peanuts and serve the kung pao chicken over the rice.
Important Tips for Making Kung Pao Chicken
- Be sure to cut your chicken into equal bite-sized pieces so they cook at the right time.
- When cooking the aromatics in the first step, adjust the Saute setting to low because sesame oil has a lower smoke point than olive or vegetable oil. This will prevent burning.
- We recommend using a tall trivet so there’s enough room for the chicken under the pot of rice.
- We recommend mixing all of the sauce ingredients (soy sauce, broth, rice vinegar, and sugar) ahead of time so you can move quickly once the recipe is underway.
- It’s important to bring the sauce to a simmer after you add the slurry of cornstarch to cook off any raw starch flavor.
Products
If you’re making rice at the same time as your chicken using the pot-in-pot method, you’ll need a round cake pan that can fit inside the pressure. We like this 7-inch pot for all of our pot-in-pot and cheesecake recipes.
You’ll also need a sling, which you can easily make on your own with aluminum foil. Retriever tongs can also be helpful.
And because there’s a fair bit of chicken in this recipe, it works better with a tall trivet to cook the rice.
Frequently Asked Questions about Kung Pao Chicken
You can keep the chicken and rice in an airtight container in the fridge for up to four days.
If you’d like to freeze kung pao chicken, store it separately from the rice in an airtight container in the freezer for up to six months.
Yes, you can use chicken thighs cut into bite-sized pieces with no changes to the recipe.
You can make this recipe peanut-free by substituting cashews or sesame seeds, or simply leave the nuts and seeds out. If you have a sesame allergy, any other cooking oil will work.
We like to serve this dish over rice with crunchy chow mein noodles on top. It’s also great over a bed of steamed broccoli or prepared ramen noodles.
MORE Instant Pot Chicken Recipes
We love making quick chicken dinners like this in the Instant Pot. Try these others next:
- Chicken Bacon Pasta in a Garlic Cream Sauce is a rich and hearty kid-approved weeknight dinner with crispy bacon and plenty of garlic.
- Chicken Walking Tacos are a fun dinner made by stuffing a bag of chips with a flavorful chicken taco mix.
- Spicy Chicken Soup has a bit of a kick and is the perfect vehicle for your favorite Tex-Mex-inspired toppings. Bring on the cheese!
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Kung Pao Chicken
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic finely minced
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/3 cup low sodium soy sauce
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sugar
- 3 boneless skinless chicken breasts cut into bite-sized pieces
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup sliced carrots
- 1 1/2 cups snow peas
- Additional stir fry veggies optional (small chopped broccoli, finely chopped bell pepper, canned water chestnuts, matchstick zucchini)
- 6 green onions white and green parts, finely chopped
- 1/2 to 1 cup roasted peanuts chopped
Optional
- 2 cups white rice
- 2 1/2 cups water
Instructions
- Select Sauté adjusted to low to preheat the pressure cooking pot. When preheated, add the sesame oil, garlic, dried ginger and red pepper flakes. Stir-fry for 30 seconds, stirring constantly. Stir in the soy sauce, chicken broth, rice vinegar, and sugar. Add the chicken and stir to combine.
- If you wish to make rice in the pressure cooker at the same time: In a 7-inch round cake pan, stir together the rice and water. Place a tall trivet above the chicken in the pressure cooking pot. Use a sling to carefully lower the cake pan onto the trivet.
- Lock the lid in place. Select High Pressure and 4 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then use a quick pressure release. When the valve drops, carefully remove the lid.
- If you made the rice, use the sling to carefully remove the pan of rice from the cooking pot. Set aside.
- In a small bowl, mix the cornstarch and water until smooth. Select Sauté and add the slurry to the pot, stirring constantly until the liquid thickens.
- Stir in the carrots and snow peas and any additional stir fry vegetables you're using and simmer for about 5 minutes until tender. Stir in the green onions, leaving a few for garnish, and the peanuts.
- Serve over rice or noodles, if desired, and top with the remaining scallions.
Nutrition
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I’m confused by the cooking time. The recipe card states that the chicken and rice are cooked together for a total of 4 minutes. But the notes and recipe description above the recipe card state that the chicken should be cooked for 4 minutes without the rice, then add the rice and cook the chicken and rice together for another 4 minutes, meaning that the chicken is cooked for 8 minutes total.
I also agree with Sigrid’s comment – the photos show both broccoli and red peppers but these ingredients aren’t mentioned in the recipe. Suppose one could just add them as they would be a good addition.
Thank you for catching that! I apologize for the error. We were testing a beef and rice recipe and apparently I typed up those notes on the kung pao and my brain didn’t catch the mix up.
Definitely cook the chicken for 4 minutes whether or not you’re including the rice. 🙂
And I’ve added the broccoli, bell peppers, and other stir fry veggies to the recipe.
What would cooking times be for the chicken and veggies if you don’t cook the rice in with it?
If you don’t want to cook the rice pot in pot, you would follow the recipe as written, you can use a 4 minute cook time with a quick release. Then add the veggies as normal. 🙂
This looks delicious and has a big advantage over most Kung Pao Chicken dishes at a restaurant. The restaurant version very likely has MSG which in my opinion is not needed in the dish. I’m glad chicken thighs can be substituted for breasts as that is my preference.
Your photo of the Kung Pao Chicken recipe looks as if it has red bell peppers. Am I right and was this an accidental omission in the recipe? It likely isn’t a critical ingredient but would be a delicious and colorful addition to the recipe. I checked other Kung Pao Chicken recipes online and most have either red bell peppers or even red chile peppers. Also some online recipes include dry sherry or shaoxing wine. It’s not a requirement but I think it would be nice addition.
Hi Sigrid! This was a great catch! I had made a handwritten change on my printed out recipe, but forgot to update the typed recipe before I posted! I’ve updated it to include it.
And I bet you’re right about adding the wine to the kung pao! I will have to try it next time we make this!
I cannot get used to using the instant pot, I go back to using my Presto.
How can get over the hump, the instant pot just seems unnecessary.
This dish sounds so yummy. I’ll definitely be making this for my husband and myself. Can’t wait.