Instant Pot Mongolian Chicken
Description
Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot. Serve over rice for a quick and easy midweek dinner.
Ingredients
•
2 tablespoons olive oil
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4 boneless chicken breast, cut into cubes
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1 cup chicken broth
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1/2 cup brown sugar
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1/2 cup soy sauce
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1 carrot, chopped
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4 garlic cloves, minced
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1 tablespoon minced fresh ginger root
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1 teaspoon chili powder
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2 tablespoons cornstarch
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1/4 cup water
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1 teaspoon sesame seeds
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
3
Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.