This incredibly easy Instant Pot Mongolian Chicken is a quick 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!
Natural Pressure Release (NPR)5mins
Course: Chicken Dishes, Dinner Recipes, Instant Pot
1 ½lbschicken thighs(or breast meat - boneless, skinless)
1tspchili oil(or use crushed red pepper flakes)
2tspsesame seed oil
6stalksgreen onion(sliced into 1" pieces, cut on the diagonal)
¾cupchicken broth(2 portions - ½ cup and ¼ cup)
Mongolian Chicken Sauce
½cuplight brown sugar(packed)
1 ½Tbspcornstarch(combined with equal portion of water)
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 Tbsp slurry of cornstarch and water or broth to the sauce. Heat until thickened, then serve immediately.