Instant Pot Kung Pao Chicken

5 from 1 vote

Try this flavorful Instant Pot Kung Pao Chicken recipe for a quick and delicious weeknight meal. No need for takeout!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Asian

Servings:

Calories: 546kcal

Author: Chrysa

Turn Instant Pot to sauté. While it's heating, season both sides of chicken breast with salt and pepper, then cut and dice.
Add chicken into the Instant Pot and cook each side for about 3 to 4 minutes - only until the outside browns. Stop sauté mode.
Add soy sauce, honey, Chinese 5-spice powder, minced garlic, red pepper chili flakes to Instant Pot. Mix to coat chicken. Close Instant Pot lid and seal the pot's valve by it pushing it away from you. Pressure cook for five minutes and then do a quick release of the pressure. Remove chicken and set it aside.
Return to sauté mode. Add the zucchini, bell pepper, and red chili peppers, stirring to coat them with the sauce. Sauté for three minutes or until your bell pepper and zucchini become tender.
Add chicken back to the pot and cook for another two minutes so that the chicken warms back up to the temperature of the vegetables.
Mix in the peanuts. (You can opt to pressure cook peanuts with the veggies, but I prefer them crunchy and uncooked.)

It’s OK if some of the chicken insides are raw after the first browning step as you’ll be pressure cooking the remaining raw chicken.