Kung Pao Chicken | Instant Pot Kung Pao Chicken

Kung Pao Chicken is a highly addictive dish from Chinese delicacies. Kung Pao Chicken is one of the most popular to-go dishes here in the USA. This is one of those dishes which you will find in every alternate American restaurant and this is a must to have in any Chinese restaurant. This is a hot, mildly sweet and saucy chicken dish which is a favorite take out of everyone I guess. P.F.Chang’s Kung Pao Chicken is absolutely one of the best Kung Pao I have ever had. ❤


My husband loves this dish as it has roasted peanuts too other than his favorite chicken. Whenever I ran out of options to cook something for dinner or just ask him to bring something from outside, at least once he will suggest having Chicken Kung Pao.  Actually, he likes anything which has peanuts in it. 😀 As this is quite spicy so I serve it with brown rice to enjoy the best. You can serve this with fried rice too. And don’t forget to serve a glass of soda. 😀


Making this is not at all difficult if you are not deep frying the chicken. I skipped that deep frying part to keep it little healthy. Add more veggies if you want like broccoli, asparagus, sugar peas, Brussel sprouts. If you feel it’s too hot for your taste buds then feel free to increase or decrease the amount of sauce/ spices used in this recipe. Adjust them according to your taste buds and likings.


Serves 4


  • 2 Chicken breast, cut into bite-size pieces
  • ½ Cup  yellow bell pepper, cut into cubes
  • ½ Cup orange bell pepper, cut into cubes
  • ¼ Cup onion, cut into cubes
  • ¼ Cup zucchini, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Tbsp roasted peanuts
  • 3 Dry red chilies
  • ½ Tsp crushed black pepper
  • 1 Tsp corn flour + 2tbsp water
  • 2 Tbsp olive oil
  • Salt as required
  • ¼ Cup spring onions, chopped, for garnishing

For Sauce

  • ¼ Cup less sodium soy sauce
  • 3-4 Dry red chilies
  • 5 Tbsp honey (or use 1-2tbsp sugar)
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes
  • 1 Tbsp red chili sauce
  • 1 Tsp white vinegar
  • 1 Tsp sesame seeds
  • ½ Tsp crushed black pepper
  • 1 Tsp salt
  • 2 Tbsp water

Learn Step By Step Recipe With Pictures For Kung Pao Chicken 


Step 1- In a bowl, take all the sauce ingredients and combine them well. Make a flowing sauce and keep aside

Step 2- Turn on the IP to sauté mode and add 1tbso of olive oil. When it shows hot add the chicken pieces and fry until they turn white from pink

Step 3- Pour the sauce all over the chicken and turn the IP to pressure cook mode. With the valve on the sealing side pressure cook the chicken for 4mins. Let the pressure release naturally for 15mins and then manually release the pressure.

Step 4- Press the sauté button and cook for 1min and then transfer the chicken to a bowl and keep aside

Step 5- Add 1tbsp of olive oil. When it’s hot add garlic and dry red chilies. Sauté for 30secs then add all the veggies and roasted peanuts. Add salt, crushed black pepper and fry for 2mins

Step 6- Add the cooked chicken and corn flour water to the IP and fry for 2-3mins until the sauce thickens. Turn off the IP and garnish the Kung Pao Chicken with spring onions and serve


Serve this hot and spicy Kung Pao Chicken over a bowl of brown rice and enjoy the bowl with a glass of your favorite soda/ drink. 🙂



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