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Mongolian Chicken served on white steamed rice

Instant Pot Mongolian Chicken

Instant Pot Mongolian Chicken made with the best ever homemade Mongolian Sauce and boneless chicken breasts gets done in 15 mins. Enjoy this Mongolian Chicken Instant Pot with white steamed rice.
5 from 5 votes
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Course: Main Course
Cuisine: American-Chinese, Asian
Keyword: How to make Mongolian Chicken in Instant Pot, Instant Pot Mongolian Chicken, Mongolian Chicken Instant Pot, Mongolian Chicken Recipe, Pressure cooker Mongolian Chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 560kcal
Author: Meghna
Cost: $5



  • 6 cloves Minced Garlic
  • 1/2 inch ginger minced
  • 1 tsp red chili flakes OPTIONAL
  • 10 strands green onion separated into white & green parts, use only diced white part here green part shall be used as garnish


  • 1/3 cup water


Oil for Sauteing


  • Coat the chicken with paprika, salt and crushed black pepper and set aside.
  • In the meantime, set the Instant Pot on SAUTE and set it on NORMAL heat.
  • Add oil and when the oil becomes moderately hot gently release the minced ginger and garlic along with the white part of the green onions and red pepper flakes. Saute them for about 30 seconds.
  • Now, add the flash marinated chicken into the Instant Pot and saute until the chicken pieces turn slightly golden around the edges. Should take you about 2-3 mins approximately.
  • Add the water and de-glaze the pot very well scraping with the help of your spatula. This will loosen any bit and crumbs stuck at the bottom of the steel pot and prevent the BURN error.
  • Turn off the SAUTE function. Close the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for just 1 min if using farm raised organic chicken breasts or for 3 mins for any other chicken variety.
  • When the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE (QPR) manually by moving the valve from the SEALING to the VENTING position.
  • Open the lid carefully and turn on the SAUTE function and set it on LOW.
  • Add the soy sauces, rice vinegar, corn starch slurry and the whole dry red Chinese chilies (only if you prefer spicy taste or skip adding them). Give everything a good mix and allow the sauce to thicken to your preferred consistency. We love a thick sauce here so that it beautifully coats the chicken pieces. But, you may simmer less and make it less thick. Your choice :) Took me about 2 mins.
  • When the sauce thickens CANCEL the SAUTE function. Garnish with green parts of the green onion and enjoy with some steamed white Jasmine rice or noodles. So Yum! Read NOTES below for more infos.



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Best Chicken for the recipe: Boneless skinless chicken breasts or thighs diced into bite sized chunks not more than 1 inch.
  3. Intolerant to heat from chilies: Skip both red pepper flakes + dry whole red Chinese Chilies. 
  4. Avoid BURN: Scrape the bottom of the steel insert of the Instant Pot very well with a spatula before pressure cooking. There should not be no bits and crumbs stuck at the bottom of the pot. This will prevent the BURN error.
  5. What's de-glazing pot? It means scraping the bottom of the pot and the sides with a spatula to loosen any food particles.
  6. Love sweet sauces? Add more brown sugar.
  7. Do not change the sauce amounts. They pack the dish with lots of umami.
  8. Sauce consistency: We love a rich and thick sauce which beautifully coats every piece of chicken so the recipe is curtailed that way. However, if you love more sauce simmer less eye balling the sauce consistency.
  9. Serving Ideas, what we love: Steamed white Jasmine Rice, Noodles.
Calorific details are provided by a third party application & are to be used as indicative figures only.


Calories: 560kcal | Carbohydrates: 22g | Protein: 55g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 1810mg | Potassium: 1069mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1241IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg