This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Instant Pot Healthy Kung Pao Chicken is low calorie, lightened up and made with real food ingredients. 15 minutes to make in an Instant Pot! Perfect for a quick weeknight dinner, or weekend meal prepping!
I have to admit, I’m kind of in love with my Instant Pot. That is, once I figured out how to work it. It’s slightly intimidating!
The steam thing is something that scared me at first, but after the first time it was no big deal. Super duper easy and one of the best kitchen tool investments I’ve made for my weight loss lifestyle.
What better to test in your new kitchen gadget than your favorite recipe?
Healthy Instant Pot Kung Pao Chicken
Kung Pao Chicken is my favorite. Admittedly, I this is one of the recipes I ordered a lot at while traveling as a consultant and losing 80 pounds.
I dreamed of the day when I would be home all day and could lighten up the recipe. Because let’s be honest, not the healthiest choice. I simply watched the portion size when I was on the road.
But this healthy version you will love! It’s got all the flavor of kung pao chicken but lighter, less fat and lower in calories and beefed up on the veggies.
This 15 minute version is made with easy in your Instant Pot. You can make it on a stovetop too if you don’t have a pressure cooker. But I must say there’s something magical about the steam from the pot that makes this recipe taste more like the real deal.
What You Need
- Chicken Breast (I get mine from Butcher Box)
- Red Bell Pepper
- Broccoli Florets
- Arrowroot Powder or Cornstarch
- Coconut Aminos (or gluten free soy sauce)
- Chili Paste
- Rice Wine Vinegar
- Gluten Free Hoisin
- Ginger and Garlic
- Salt, Pepper
- Olive Oil
- Raw Peanuts
How to make kung pao chicken in an Instant Pot
Chop your veggies and stir together the ingredients for the sauce in a bowl. This recipe goes fast so you want to have everything ready!
Slice the chicken breast into 1-inch cubes then place the arrowroot powder on a plate and cover each piece of chicken with the flour.
Turn on the Instant Pot and set to sauté. Add the olive oil then add the chicken breast. Discard the remaining flour. Cook the chicken 5 minutes flipping once.
Add the sauce and veggies to the pot, cover and set the valve to sealing. Set to pressure cook 3 minutes. Note, it will take longer for the pot to come to pressure.
When it’s done, release the steam, remove the cover and stir in peanuts and green onions. Serve with brown rice, cauliflower rice or whatever you like!
What makes this kung pao chicken low calorie?
This recipe uses much less fat and flour to coat the chicken, and the flour and oil used in this recipe is anti-inflammatory compared to restaurant versions.
It also adds way more veggies to the original recipe to increase the volume. Veggies have very few calories, have fiber and water and are incredibly filling. The perfect recipe for a healthy lifestyle!
Instant Pot Healthy Kung Pao Chicken
Ingredients
- 1 lb chicken breast, chopped into 1-inch cubes
- 2 tablespoons arrowroot flour, or cornstarch
- 8 oz broccoli florets, about 2 cups
- 2 red bell pepper, diced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 4 tablespoons peanuts, raw, unsalted
- Green onions, sliced for garnish
For the Sauce:
- 1/3 cup coconut aminos, or low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Gluten Free hoisin sauce, or regular hoisin sauce
- 2 tablespoons chili paste
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
Instructions
- Whisk together the ingredients for the sauce. Set aside.
- Place the chicken on a plate with the arrowroot flour with the salt and pepper. Mix together. Coat each chicken piece with the flour.
- Turn the Instant Pot on sauté then add the extra virgin olive oil. Place chicken in the Instant Pot, add salt and pepper.
- Cook the chicken 5 minutes or until it is slightly browned, flipping it once.
- Pour the sauce over the chicken then add the bell peppers and broccoli then close the Instant Pot, turn the valve to sealing. Press steam or pressure cook for 3 minutes. Note, it will take extra time for the Instant Pot to come to pressure.
- Turn the valve to release the pressure then carefully remove the lid.
- Add the peanuts and stir. Garnish with the chopped green onion and serve!
Notes
- 1 serving equals 1/6 of the recipe or ~3/4 cup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
