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Instant Pot Kung Pao Chicken with Rice
This Instant Pot Kung Pao Chicken with Rice recipe is the perfect combination of sweet, salty, and spicy! The rice is made pot in pot so everything cooks together.
Course
Main Course
Cuisine
Chinese, Instant Pot
Prep Time
10
minutes
minutes
Cook Time
4
minutes
minutes
Natural Pressure Release
10
minutes
minutes
Total Time
24
minutes
minutes
Servings
4
servings
Calories
517
kcal
Author
Carmy
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.
Video
Nutrition
Serving:
4
servings
|
Calories:
517
kcal
|
Carbohydrates:
57
g
|
Protein:
53
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
145
mg
|
Sodium:
1212
mg
|
Potassium:
1087
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
1145
IU
|
Vitamin C:
42.7
mg
|
Calcium:
54
mg
|
Iron:
2.1
mg