Instant Pot Healthy Kung Pao Chicken! This traditional Asian favorite is lightened up & made with real food ingredients. 15 minutes to make in an Instant Pot! Perfect for a quick weeknight dinner, or weekend meal prepping! Gluten Free + Low Calorie
Reminder to enter the Instant Pot giveaway over Instagram. Giveaway goes through Friday, April 6th!
Thanks to my inexperience with the Instant Pot, my boyfriend no longer wants to eat chicken because I made this Healthy Kung Pao Chicken three times in one week. Yes three! The first time because it decided to storm during the shoot. Mind you, I live in Arizona where it’s sunny 99% of the time. Second, because I couldn’t figure out how to use my Instant Pot and third, well let’s just say third time’s a charm. 🙂
I have to admit, I’m kind of in love with my new Instant Pot. That is, once I read the directions and figured out how to work it. I’m usually good about reading directions, but when it comes to kitchen appliances I feel they should be intuitive enough for people to figure them out otherwise it makes cooking too hard. When it comes to cooking, I 100% believe it should be easy and the tools you use should make it easy too.
Turns out, my highly analytical brain was overcomplicating how to work my new Instant Pot. Now that I figured it out, you can expect a lot more IP recipes around SF. I’m pretty excited about it! First up is this Healthy Kung Pao Chicken!
Kung Pao Chicken is my FAVORITE and this recipe you can serve up in 15 minutes with your Instant Pot. And, if you skip sautéing the chicken in tapioca it’s even faster. Perfect for a quick weeknight meal or easy meal prep!
We made ours extra spicy, but feel free to adjust the chili paste to your liking. Remember, spicy foods are good for your metabolism. Bring on the heat!
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Instant Pot Healthy Kung Pao Chicken
Instant Pot Healthy Kung Pao Chicken! This traditional Asian favorite is lightened up & made with real food ingredients. 15 minutes to make in an Instant Pot! Perfect for a quick weeknight dinner, or weekend meal prepping! Gluten Free + Low Calorie
Ingredients
- 1 lb. chicken breast chopped into cubes
- 2 tbsp tapioca flour
- 8 oz. broccoli florets about 2 cups
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 4 tbsp peanuts raw, unsalted
- green onions sliced for garnish
For the Sauce:
- 1/3 cup coconut aminos
- 1 tbsp rice wine vinegar
- 1 tbsp Gluten Free hoisin sauce
- 2 tbsp chili paste
- 2 tbsp garlic minced
- 2 tbsp ginger minced
Instructions
Whisk together the ingredients for the sauce. Set aside.
Place the chicken in a bowl with tapioca flour. Coat the chicken with the tapioca 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.
Pour the sauce over the chicken then close the Instant Pot, turn the valve to sealing. Press steam or pressure cook 3 minutes.
Turn the valve to release the pressure then carefully remove the lid.
Remove the chicken from the Instant Pot then add the bell pepper and broccoli. Turn the Instant Pot to sauté. Cook 2-3 minutes or until veggies are tender.
Add chicken to the veggies with peanuts and stir. Garnish with chopped green onion and serve.
Recipe Notes
1 serving equals 1/6 of the recipe or ~3/4 cup.
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What I Used To Make The Recipe
