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Instant Pot Mongolian Chicken

A flavorful dish featuring tender chicken simmered in a sweet and savory sauce, perfect for busy weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts, cut into bite-sized cubes Source of lean protein.
  • 2 tablespoons sesame oil or extra virgin olive oil Adds rich flavor.
  • 1/2 cup brown sugar Sweetens the sauce.
  • 4 cloves garlic, minced Infuses aromatic notes.
  • 1 tablespoon fresh ginger, minced Provides warming flavor.
  • 1/2 cup lite soy sauce Delivers depth to the sauce.
  • 1/2 cup chicken broth or water Used for cooking liquid.
  • 2 tablespoons rice vinegar Adds brightness.
  • 1 cup carrots, sliced Optional for added sweetness.
  • 1 teaspoon red pepper flakes Offers a hint of heat.
  • 1 teaspoon garlic powder Enhances garlic flavor.
  • 2 tablespoons cornstarch Thickens the sauce.
  • 2 tablespoons water (for mixing with cornstarch) Used for thickening.
  • 2 green onions, chopped garnish Adds freshness.
  • 2 tablespoons sesame seeds, garnish Provides crunch.
  • 1 cup basmati rice Optional side.
  • 2 cups water (for rice) Cooking liquid for the rice.
  • 1 tablespoon herbed or unsalted butter Adds richness to the rice.
  • 1/2 teaspoon salt (for rice) Enhances flavor.

Method
 

Preparation
  1. Heat the Instant Pot. Press the Saute button and select 'More' for medium-high heat. Wait until it indicates 'HOT.'
  2. Add sesame oil or olive oil to the pot, then add chicken and sauté for 2-3 minutes, stirring until golden.
  3. If bits stick to the bottom, deglaze with water.
  4. Stir in garlic, ginger, soy sauce, rice vinegar, brown sugar, water, carrots, garlic powder, and red pepper flakes.
  5. If using rice, combine rice, salt, and water in a pot. Stir and place on a trivet above the chicken in the Instant Pot. Cover with foil.
  6. Close the lid and cook on high pressure for 5 minutes, then natural release for 10 minutes.
  7. Open the lid, remove the rice pot, fluff the rice, and set aside.
  8. Select Saute on LOW, mix cornstarch and water, then add to the pot and cook until thickened.
  9. Plate the chicken and sauce over rice, garnished with green onions and sesame seeds.

Notes

For the best flavor, use fresh ingredients. Pre-marinating the chicken can enhance taste and adjust sugar levels to preference.