Instant Pot Mongolian Chicken
Instant Pot Mongolian Chicken
Servings: 2
Calories: 290kcal
Ingredients
- 1 Pound Chicken Breast cut into 1 inch cubes
- 3 Scallions cut into 3 inch pieces
- 6 Tbsp Low Sodium Soy Sauce
- 4 Tbsp. Sugar You can use less or more if you want
- 1 tsp. Minced Ginger
- 1 tsp. Sesame Oil
- 1 Tbsp Olive Oil
- 2 Cloves Garlic Minced
- 1 Cup Chicken Broth
- 2 Tbsp Cornstarch Coating chicken Pieces
- 2 Tbsp. Oil for Sauteeing Chicken
- 2 tsp. Cornstarch for Slurry
- 4 to 5 Tbsp. Water
- 1/2 tsp. Sesame Seeds for garnish
- 1 Chopped Scallion for Garnish
Instructions
Directions
- Push Saute function on Instant Pot and set to “More” Setting so it is nice and hot. Wait for Screen to say “HOT”. Cut up chicken into 1 inch cubes. Put chicken in ziplock bag with 2 Tbsp. cornstarch and shake to coat chicken pieces.
- Mix together Soy Sauce,Sugar,Garlic,Ginger,Sesame Oil and Chicken Broth and set aside.
- Pour Oil into Instant Pot and when oil is hot add in chicken pieces. Stir chicken to prevent it from sticking. Saute until chicken pieces have a bit of color for about 3 to 4 minutes. Add in soy sauce mixture and deglaze bottom of pan and scrape up flavor bits from bottom of pan. Put cut scallions on top of chicken mixture. Put lid on top of Instant Pot and then put valve to “Seal” Position. Push “Cancel” on Instant Pot and then push the Poultry button and set to high pressure and set time for 5 minutes. When cook time is complete let pressure natural release for 10 minute and then manually release pressure by push valve to open position.
- Mix together 2 tsp. cornstarch with water and make a slurry. Push cancel on Instant Pot then press “Saute” button. Pour in slurry mixture and wait for sauce to boil for 2 minutes. Then press cancel on Instant Pot.
- Serve over white rice and garnish with chopped scallions
- Enjoy.