Pressure Cooker Kung Pao Chicken: Fast, Tasty, & No Fuss
This pressure cooker Kung Pao Chicken is a quick and flavor-packed stir-fry inspired dish loaded with tender chicken, vibrant peppers, and a sweet-spicy sauce that thickens to perfection—all done fast without sacrificing deliciousness.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 0.5 cup Low-sodium soy sauce or tamari
- 3 tablespoons Seasoned rice vinegar
- 1.5 tablespoons Sugar
- 2 tablespoons Cornstarch
- 2 pounds Boneless skinless chicken breasts thinly sliced
- 2 tablespoons Toasted sesame oil
- 2 tablespoons Vegetable oil
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 3 Green onions cut into 2-inch pieces
- 0.5 cup Raw cashews or peanuts
- 6 cloves Garlic minced
- 2 teaspoons Fresh ginger grated
- Dried red chili peppers to taste
Instructions
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, sugar, and cornstarch until smooth. Add sliced chicken and toss to coat. Let marinate 10 minutes.
- Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in pressure cooker on sauté mode. Add marinated chicken in batches. Cook 5–7 minutes until browned and cooked through. Remove to plate.
- Add remaining oils to skillet. Toss in diced red and green bell peppers. Sauté 3–4 minutes until tender yet crisp.
- Return chicken and add green onions. Mix and cook 2–3 minutes until heated through.
- Transfer everything to pressure cooker pot. Add garlic, ginger, and dried chili peppers.
- Lock lid and set sealing ring. Cook on high pressure 6 minutes. Use natural release for 10 minutes, then slow release remaining pressure.
Notes
Best served hot with steamed rice or noodles. Adjust spice level by varying amount of dried chili peppers.