Instant Pot Kung Pao Chicken with peanuts is even better than Asian Take-Outs. You’ll have boneless sauteed chicken in a spicy, sweet, sour & savory sauce. Get’s ready in 15 minutes & tastes super with steamed Jasmine Rice.
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Instant Pot Kung Pao Chicken with Peanuts
You’ll love this P.F. Chang inspired Kung Pao Chicken made with the best Kung Pao Sauce ever.
This is to closest to the P.F. Chang’s version – sweet, sour, spicy, savory, a bit tangy with a delightful crunch from the roasted peanuts. It’s made without Chinese Sichuan Peppers so it’s not mouth numbing spicy.
Moreover, you can totally control the heat in the recipe by skipping the Sriracha Sauce & de-seeding the red chilies before tossing them in the sauce.
Find the Ingredients with actual measurements way below the post on the “Recipe Card“. The list below is just a reference.
- Chicken: Boneless chicken breasts or thighs. I always love to dice the chicken into cubes and than flash marinate with sesame oil, dark soy sauce & little salt. Acts sort of velveting the chicken and boosts the flavor of the final dish without a doubt. However, you can totally skip this process.
- Peanuts: Pan roasted peanuts without the outer skin. I use my raw peanuts from the pantry & skillet roast them. You can also oven roast them or buy roasted unsalted peanuts.
- Aromatics: Finely chopped ginger and garlic.
- Sauces: Light Soy Sauce, Dark Soy Sauce, Hoisin Sauce, Balsamic Vinegar, Sriracha Sauce.
- Brown Sugar: For that delicious sweetness. And of course it’s a great flavor balancer.
- Sesame Oil.
- Rice Wine.
- Corn Starch Slurry: That amazing thickener that helps thicken the sauce.
- Chinese Dry Red Chilies: Do add them. They add smokiness, heat & tons of flavor to the dish. You can buy them from any Asian grocery store in your area.
- Scallions: Green parts and white parts chopped separately.
- Any neutral oil: But do not cook the full recipe in sesame oil. You’ll be over whelmed, it has a very strong taste and smell. I used Avocado oil to cook and sesame oil to flavor the whole dish.
Tip: If you can get hold of Chinese Sichuan Peppers (small round peppers that looks almost like black pepper corns, they have mouth numbing heat) do add them after finely chopping them. I did not had them handy so I skipped using them in the recipe. Sichuan Peppers will make the Kung Pao Chicken quiet spicy and make it the way it should be.
Tips & Tricks
- Flash marinate the chicken: This adds awesome good flavors. All you need is dark soy sauce & sesame oil.
- Saute the Chicken first: It’s tough to bring back the amazing Asian wok flavors in a pressure cooker. However, you can achieve some of it by sauteing the flash marinated chicken until lightly golden. I’ll urge you not to skip this step whatsoever.
- The Kung Pao Sauce: The sauce is the soul of today’s Kung Pao recipe. Make sure that you have all the sauces in your pantry before beginning with the recipe. The only sauce you can skip is Sriracha if you do not prefer the heat.
- If you hate spicy food but love sweet stuffs: Skip the Sriracha, stay away from Chinese Sichuan peppers and increase the amount of brown sugar in the recipe. Also, de-seed the red chilies.
- Very Spicy Kung Pao Chicken: Add Chinese Sichuan Peppers for that phenomenal mouth numbing heat and follow the recipe as such.
- The Sauce consistency: The consistency of the sauce is ones own personal preference. We love a thick sauce that beautifully coats the chicken. Thicken it according to your preference.
- Peanuts: Do not skip them. If you have raw peanuts skillet roast them or oven roast them. Or use store bought roasted unsalted peanuts. But, raw + skillet roasted tastes the best.
**Steps in words below pictures.
Find the detailed step by step recipe along with measurements way below the post on the “Recipe Card“.
Step #1 Saute Chicken
Saute the ginger, garlic & scallions for 1 minute on SAUTE kept at NORMAL.
Add the flash marinated chicken cubes and saute until lightly golden around the edges.
I flash marinated the chicken with dark soy sauce, sesame oil & little bit of salt.
Step #2 Pressure Cook
CANCEL the SAUTE function and add the water into the pot.
De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot. This helps prevent the BURN error.
PRESSURE COOK on HIGH for just 1 minute followed by a quick release.
Step #3 Simmer & Thicken Sauce
Add the sauces, vinegars, sesame oil, the brown sugar & the corn starch slurry.
Mix well and simmer the sauce on SAUTE kept at LOW. We love a thicker sauce that beautifully coats the chicken pieces well.
Finally, add the roasted peanuts, scallions & the dry red chilies. Give a gentle mix and enjoy with a bowl of rice or noodles.
Fridge: Instant Pot Kung Pao Chicken lasts for 6 days in the fridge when stored in moisture free air tight containers. The sauce will thicken further,
Freezer: Kung Pao Chicken will last for 2 months in the freezer. Store them in portion sized freezer safe bags or containers. Thaw the dish over night in the fridge before re-heating.
You’ll love this Kung Pao Chicken on a bed of white Jamine Rice or even brown rice. Noodles are a great option as well!
We enjoy these with Kung Pao Chicken:
Don’t Miss the Popular Asian Take-out recipes from us, browse our Asian Take-Out Recipes.
Kung Pao Chicken is pan seared chicken tossed in sauce with peanuts whereas General Tso’s chicken is crispy fried chicken tossed in a similar sauce but without peanuts.
Kung Pao Sauce is made of Dark Soy Sauce, light soy sauce, Hoisin sauce, Sriracha sacuce, Balsamic Vinegar, Rice Wine, Brown sugar & sesame oil.
Kung Pao Chicken tastes spicy, sweet, savory, a little tangy with lots of crunch from peanuts.
Instant Pot Kung Pao ChickenPrint Recipe Pin Rate
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- 1 pound boneless skinless chicken diced into 1/2 inch cubes (453 g)
- 1 tbsp Finely Chopped Garlic.
- 1 tbsp Finely chopped ginger
- 1/3 cup roasted unsalted peanuts heaped (**Read Notes if using store bought)
- 8 dry Chinese red chilies (4 chilies broken into 1/2 & 4 kept whole)
- 3 tbsp any neutral oil
- 3 scallions chopped (green & white part separated)
For Flash Marinating Chicken (Optional)
- 1 tsp Dark Soy sauce
- 1 tsp sesame oil
For the Kung Pao Sauce
- 2 tbsp brown sugar
- 1 tbsp Rice Wine
- 1 tbsp Hoisin Sauce
- 1 tbsp balsamic vinegar
- 1 tbsp Sriracha Sauce
- 1 tbsp Dark Soy sauce
- 2 tbsp light soy sauce (or tamari)
- 1/2 tbsp sesame oil
- 1/4 cup water
- 2 tbsp cornstarch mixed with equal parts water to form a slurry
Flash Marinate the Chicken (Optional)
- Dice the chicken into 1/2 inch cubes and rub it well with 1 tsp each dark soy sauce & sesame oil. Now, this step is optional. But, I'll highly recommend flash marination because it boosts the flavors a lot & keep the chicken soft & juicy.
Pressure cook the Chicken
- Set the Instant Pot on SAUTE & keep it at NORMAL. Add oil & when the oil becomes moderately hot gently release the ginger, garlic & the white part of the scallions. Saute for just 1 minute.
- Add the flash marinated chicken and saute until the chicken turns lightly golden around the edges. Scrape the sides and the bottom of the steel pot of the Instant Pot from time to time.
- Pour water. CANCEL the SAUTE function. De-glaze the pot very well with the help of your spatula scraping the sides and the bottom of the pot really well so that there are absolutely no bits and crumbs stuck at the bottom of the pot. This will prevent the BURN error.
- Now, close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for just 1 minute.
- Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Do a QUICK PRESSURE RELEASE (QPR) & open the lid carefully. CANCEL the PRESSURE COOK function.
Simmer & Thicken the Sauce
- Now, add the sauces, brown sugar, vinegars, sesame oil & the cornstarch slurry. Give everything a good mix.
- Next, simmer the sauce to thicken it on SAUTE function kept at LOW. Stir the sauce while it thickens from time to time so that it doesn't stick to the bottom of the steel pot.
- We love a thicker sauce. However, you may keep the sauce consistency the way you want.
- When the sauce has thickened to your desired consistency add the roasted unsalted peanuts (**Read NOTES below), the dry red Chinese chilies. Give everything a gentle mix.
- Garnish with the green part of the chopped scallions and serve with steamed white Jasmine rice or Noodles.
- Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Store Bought Peanuts: Use unsalted roasted peanuts.
- How to skillet roast peanuts? Over medium heat skillet roast the peanuts until they slightly begin to turn golden or light brown. Due this stirring often.
- Chinese Sichuan Peppers: An Authentic Kung Pao chicken will always have Sichuan Peppers. These tiny roundish peppers look similar in shape and size as regular black pepper corn and they have a mouth numbing heat. Use them if you can. It’ll make the dish very spicy! I didnot use any.
- Non-spicy Kung Pao Sauce: Avoid breaking the chilies, use them whole. Or if you really want to break them than do de-seed them & discard the seeds. The heat lies in the seeds.
- For a sweeter sauce: Up the amount of brown sugar according to your preference.