The most delicious Instant Pot Kung Pao Chicken! Way better than takeout and so easy to make! This chicken is super flavorful and ready in under an hour! I love using my Instant Pot in this recipe because I really feel like it tenderizes the chicken and gives us that authentic flavor that we are looking for. This recipe is best served over brown or white rice so you can really enjoy all the saucy goodness. Make it with me!

What you need to make Instant Pot Kung Pao Chicken

MARINADE INGREDIENTS

• 2 pounds chicken breasts, cut into bite sized pieces
• 1/2 teaspoon black pepper
• 2 Tablespoons soy sauce or coconut aminos
• 2 Tablespoons Balsamic Vinegar
• 1 teaspoon honey
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch

KUNG PAO CHICKEN

• 1 teaspoon sesame oil
• One yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• Two Tablespoons soy sauce or coconut aminos
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon honey
• 1/2 cup water or chicken broth
• 1 Tablespoon garlic powder
• One teaspoon ground ginger
• 1 teaspoon onion powder
• 2 Tablespoons corn starch
• 1/2 cup salted peanuts
• 2-3 green onions, diced

HOW TO MAKE INSTANT POT KUNG PAO CHICKEN

Remember you can always view the full recipe card at the bottom of this blog post! You can also print the recipe card there too if you would like.

1. Cut up the chicken breasts into bite-sized pieces and place them in a bowl or gallon-sized ziplock. To the chicken, add all the marinade ingredients and stir well to coat the meat. Set in the fridge for about 20 minutes.
2. Dice and prepare all the vegetables while the chicken marinates. Set the instant pot to saute.
3. Once the meat is done marinating, transfer it into the instant pot with the sesame oil. Cook the chicken until the outsides are browned completely, about 5 minutes.
4. Add the bell peppers, celery, soy sauce, balsamic vinegar, apple cider vinegar, honey, water, garlic powder, ginger, and onion powder to the instant pot and stir. Turn the saute function off.
5. Lock the lid, set the valve to seal, and manually set the pressure to 3 minutes. The instant pot will display on while it comes to pressure, then count down from 3. When the timer sounds, quick release the pressure by turning the valve from seal to vent. Remove the lid.
6. Remove the chicken and veggies from the sauce and set it aside. Turn the instant pot to saute and add in the cornstarch. Whisk the sauce until it comes to a boil and thickens. Pour the sauce over the chicken and veggies and top with peanuts and green onions. Serve with rice.

LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!