A yummy take out classic, this Instant Pot Kung Pao Chickpeas recipe is the perfect combination of sweet, salty, and spicy! The rice is made pot in pot so everything cooks together.
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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
Cook Time 4 minutes
Natural Pressure Release 10 minutes
Total Time 24 minutes
Servings 4 servings
Calories 517kcal
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: 4servings | Calories: 517kcal | Carbohydrates: 57g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1212mg | Potassium: 1087mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1145IU | Vitamin C: 42.7mg | Calcium: 54mg | Iron: 2.1mg