A yummy take out classic, this Instant Pot Kung Pao Chicken and Rice recipe is the perfect combination of sweet, salty, and spicy! The rice is made pot in pot so everything cooks together. Video down below.
INSTANT POT KUNG PAO CHICKEN MEAL PREP
Two weeks ago, I uploaded my recipe for Instant Pot Kung Pao Chickpeas as a meatless reader request and I promised that a chicken version would be up for those of you who want to either combine the chicken with the chickpeas or would like a chicken version. This Instant Pot Kung Pao Chicken also makes for the perfect Instant Pot meal prep and is quite the time saver as I decided to use the Pot in Pot method on making this kung pao chickpeas recipe.
Note: Don’t forget – my inbox is always open to reader requests! If there’s something you want me to try to convert to the Instant Pot/lighten up/meal prep, let me know and I’ll try and make it possible 🙂
WHAT IS POT-IN-POT COOKING
Instant Pot ‘Pot in Pot’ (PIP) is a cooking method that allows you to make multiple dishes at the same time. You are literally putting a pot inside the Instant Pot so that the multiple dishes you make do not mix together.
On Amazon, you can buy specific stackable inserts that allows you to make up to 3 different things at once or you can use a trivet to stack an over-safe bowl on top your ingredients in your liner.
BUDGET FRIENDLY INSTANT POT KUNG PAO CHICKEN
Similar to my kung pao chickpeas, this Instant Pot kung pao chicken is leaning towards the budget friendly side. Traditionally, kung pao chicken uses szechuan peppercorns and Chinese black vinegar but I skipped them in favour for more accessible pantry staple items. I subbed in red chili flakes and balsamic vinegar for this kung pao chicken recipe.
- If you are located in the US and are interested in a meat subscription so you’ll always have chicken in your freezer, check out Butcherbox for hormone and antibiotic free meat delivered to your door! Use “AP10” for $10 off and free bacon in your first box! Shipping is free.
- For Canadians in Ontario and Alberta, trulocal.ca is a similar meat subscription! Use my referral code “TRULOCAL9491” for 2 free Striploin Steaks or 4 Wild Caught Alaskan Salmon Filets for your first trulocal.ca box.
WHAT YOU’LL NEED TO MAKE INSTANT POT KUNG PAO CHICKEN WITH RICE
- red onion (or regular if you prefer)
- red bell pepper
- garlic
- chicken breast
- soy sauce
- balsamic vinegar
- maple syrup
- chili flakes
- water
- rice
- cornstarch
If you have szechuan peppercorns on hand, you can always add half to one tbsp of it!
HOW TO MAKE MEATLESS INSTANT POT KUNG PAO CHICKEN
- In your Instant Pot, you’re going to layer in your chopped onions then bell peppers then garlic and then diced chicken.
- Next, pour in soy sauce, balsamic vinegar, maple syrup, chili flakes, and water.
- Then on top of your layer of ingredients, place in a trivet and place an oven safe bowl of rice mixed with water on top of it.
- Seal the Instant Pot and let cook on high pressure for 4 minutes before letting it Natural Pressure Release for 10 minutes.
- Quick Release the rest of the steam and carefully remove the rice and trivet.
- Mix together some cornstarch with water to make a slurry and add it to the chicken. Stir. You may have to use the sauté mode to get the sauce to cook down a little but the cornstarch slurry should thicken the sauce but the heat from the chicken and sauce should help mix in the slurry.
- Serve once the sauce as thickened to your preference.
NOTES AND TIPS ON MAKING THIS INSTANT POT KUNG PAO CHICKPEAS
- Add in some sesame oil at the end for an extra layer of flavour. Too much sesame oil doesn’t agree with me so I tend to skip it.
- Top off with some roasted peanuts to add an extra crunch to the recipe.
- Stay tuned for the chicken version of this if you prefer chicken to chickpeas! Or if you want to combine the two 🙂
- To meal prep: store for up to 5 days in the fridge in an airtight container. You can also store the rice and chicken separately or get a container with a divider if you are concerned about your rice getting soggy from the sauce.
- This recipe has only been testing in a 6 qt Instant Pot. Adjustments might have to be made with the mini or 8 qt.
Instant Pot Kung Pao Chicken with Rice
Ingredients
- 1/2 red onion
- 1 red bell pepper
- 4-5 cloves garlic
- 4 chicken breast diced
- 7 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 3 tbsp maple syrup
- 1 tsp chili flakes or more
- water 1/3 for the chicken, 1 cup for the rice, 1 tbsp for the cornstarch slurry
- 1 cup uncooked basmati rice
- 1 tbsp cornstarch
Instructions
- In your Instant Pot, layer in the chopped onions then bell peppers then garlic and then chicken.
- Next, pour in soy sauce, balsamic vinegar, maple syrup, chili flakes, and 1/3 cup of water.
- Then on top of your layer of ingredients, place in a trivet and place an oven safe bowl with uncooked rice. Add 1 cup of water to the rice.
- Seal the Instant Pot and let cook on high pressure for 4 minutes before letting it Natural Pressure Release for 10 minutes.
- Quick Release the rest of the steam and carefully remove the rice and trivet.
- Mix together the cornstarch with 1 tbsp water to make a slurry. Add it to the Instant Pot. Stir.
- Optional: stir in 1-2 tsp of sesame oil before serving.
- Serve once the sauce as thickened to your preference. Use the sauté mode if necessary.
Nutrition
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
MORE INSTANT POT MEAL PREP RECIPES TO TRY
- Instant Pot Korean Inspired Ragu
- Instant Pot Chicken Tinga
- Instant Pot Coconut Thai Curry Chicken
- Instant Pot Chicken Tikka Masala
- Spicy Instant Pot Chicken and Rice Meal Prep (inspired by the chicken burrito bowls from Chipotle)
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
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