My Instant Pot Mongolian Chicken is an incredibly quick and easy version of the Chinese food takeout classic! All of your favorite flavors are combined with tender pieces of boneless skinless chicken to make a delicious 20-minute dinner that the whole family will love! This affordable chicken dinner will definitely become one of your go-to weeknight meals!
If you love Mongolian beef, try out my easy slow cooker Mongolian beef recipe too!
My family loves this crazy easy Instant Pot version of Mongolian chicken, and I love that it's a great lighter calorie meal to serve up for dinner! It can be made in no time at all with a pressure cooker, and it's a flavorful, hearty meal that all will enjoy!
I'm a big fan of many classic Chinese restaurant meals and am absolutely thrilled when I can make equally wonderful meals at home. As with any homemade meal, I also love that I know exactly what is going into my dishes too!
🥘 Ingredients
Mongolian Chicken
- 1 ½ lbs chicken thighs (or breast meat - boneless, skinless)
- 1 teaspoon chili oil (or use crushed red pepper flakes)
- 2 teaspoon sesame seed oil
- 6 stalks green onion (sliced into 1" pieces, cut on the diagonal)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- ¾ cup chicken broth (2 portions - ½ cup and ¼ cup)
Mongolian Chicken Sauce
- ½ cup soy sauce
- ½ cup light brown sugar (packed)
- 2 Tbsp hoisin sauce
- 1 ½ tablespoon cornstarch (combined with equal portion of water)
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
This amazing Asian-inspired dish is super easy to make at home with your favorite pressure cooker!
- Start with placing your whole boneless, skinless chicken thighs ( or boneless skinless chicken breasts ) in the inner pot of your Instant Pot or pressure cooker.
- Add the chili oil or red pepper flakes, sesame seed oil, sliced green onions, minced garlic, and minced ginger. Stir the ingredients to coat the chicken, then add the first ½ cup portion of chicken broth or stock.
- Lock your pressure cooker lid, close the steam vent, and set the cooking time to 6 minutes using the manual setting. If using chicken breast meat, set your cook time to 10 minutes.
- While the chicken is cooking, combine your sauce ingredients. In a small bowl, add the remaining ¼ cup portion of chicken broth, soy sauce, brown sugar, hoisin sauce, and a slurry of cornstarch (with an equal part of water).
- After your six-minute cook time, allow the pressure cooker to release steam naturally (natural pressure release or NPR) for 5 minutes. Carefully finish releasing the steam manually by opening the steam vent.
- Remove the cooked chicken meat and shred, then return to the inner pot of your Instapot. Add the sauce and cook for 3 - 4 minutes using the sauté function.
- Stir your Mongolian chicken occasionally while cooking, until your sauce thickens. If needed, make an additional 1 tablespoon slurry of cornstarch and equal part water or chicken broth, then add to thicken the sauce more.
Serve with rice and stir-fried or hibachi vegetables, garnished with sesame seeds and more sliced green onion, if desired.
😋 Other Recipes You May Like
- Chinese Cream Cheese Wontons
- BBQ Meatloaf
- 3 Ingredient Peanut Butter Cookies
- Best Cheese For Fondue
- Mint Chocolate Chip Nice Cream
- Fried Bologna Sandwich
📋 Recipe
Instant Pot Mongolian Chicken
Ingredients
Mongolian Chicken
- 1 ½ lbs chicken thighs (or breast meat - boneless, skinless)
- 1 teaspoon chili oil (or use crushed red pepper flakes)
- 2 teaspoon sesame seed oil
- 6 stalks green onion (sliced into 1" pieces, cut on the diagonal)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- ¾ cup chicken broth (2 portions - ½ cup and ¼ cup)
Mongolian Chicken Sauce
- ½ cup soy sauce
- ½ cup light brown sugar (packed)
- 2 tablespoon hoisin sauce
- 1 ½ tablespoon cornstarch (combined with equal portion of water)
Instructions
- Place boneless, skinless chicken thighs or breasts into the inner pot of your Instant pot or pressure cooker. Add the chili oil (or red pepper flakes), sesame seed oil, green onion, garlic, and ginger. Stir to coat the chicken, then add ½ cup chicken broth.
- Lock the lid and set the Instant Pot to cook for 6 minutes on high pressure (using the manual setting - for chicken breasts, set the timer to 10 minutes). Allow the pressure cooker to vent pressure (natural pressure release or NPR) for 5 minutes, then carefully release the rest of the pressure by opening the steam vent.
- While the chicken is cooking in the Instant Pot, combine sauce ingredients: the remaining ¼ cup chicken broth, soy sauce, brown sugar, hoisin sauce, and the slurry of cornstarch (with water).
- Shred the cooked chicken, then add the sauce and cook for 3-4 minutes on the saute setting, stirring occasionally. If needed, add another 1 tablespoon slurry of cornstarch and water or broth to the sauce. Heat until thickened, then serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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