Instant Pot Mongolian Chicken: A Quick & Delicious Weeknight Meal

Craving the sweet and savory flavors of Mongolian Chicken but don’t want to spend hours in the kitchen? This Instant Pot Mongolian Chicken recipe is your answer! It’s quick, easy, and delivers incredibly flavorful results in a fraction of the time compared to traditional methods. Perfect for busy weeknights, this dish is sure to become a family favorite.

## Why You’ll Love This Instant Pot Mongolian Chicken

* **Fast and Easy:** The Instant Pot drastically reduces cooking time, getting dinner on the table in under 30 minutes.
* **Incredible Flavor:** The pressure cooking intensifies the flavors, creating a rich and satisfying sauce.
* **One-Pot Wonder:** Minimal cleanup is always a win! This recipe primarily uses the Instant Pot, reducing the number of dishes you’ll need to wash.
* **Customizable:** Easily adjust the sweetness, spiciness, and thickness of the sauce to your liking.
* **Family-Friendly:** The sweet and savory flavor profile is generally appealing to both kids and adults.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken:** 1.5-2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Chicken thighs tend to be more tender and flavorful in the Instant Pot, but chicken breasts work well too.
* **Soy Sauce:** 1/2 cup. Use low-sodium soy sauce to control the saltiness.
* **Brown Sugar:** 1/2 cup, packed. Light or dark brown sugar works; dark brown sugar will add a slightly richer molasses flavor.
* **Water:** 1/4 cup. This helps with the pressure cooking process.
* **Cornstarch:** 2 tablespoons. This will be used to thicken the sauce after cooking.
* **Cold Water:** 2 tablespoons. This will be mixed with the cornstarch to create a slurry.
* **Garlic:** 3-4 cloves, minced. Fresh garlic is best for flavor.
* **Ginger:** 1 tablespoon, minced. Fresh ginger adds a warm, spicy note.
* **Sesame Oil:** 1 tablespoon. This adds a nutty aroma and flavor.
* **Vegetable Oil:** 1 tablespoon. For searing the chicken.
* **Green Onions:** 2-3, thinly sliced. For garnish.
* **Sesame Seeds:** For garnish.
* **Red Pepper Flakes (optional):** For a touch of heat.
* **Cooked Rice:** For serving.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Measuring Cups and Spoons**
* **Mixing Bowl**
* **Whisk**
* **Cutting Board**
* **Knife**

## Step-by-Step Instructions

Follow these detailed instructions to make perfect Instant Pot Mongolian Chicken every time:

**Step 1: Prepare the Chicken**

* Cut the chicken into 1-inch pieces. If using chicken breasts, trim any excess fat.
* In a mixing bowl, combine the chicken with 1 tablespoon of vegetable oil, salt, and pepper. Toss to coat evenly.

**Step 2: Sear the Chicken (Optional but Recommended)**

* Turn on the Instant Pot and select the “Sauté” function. Heat 1 tablespoon of vegetable oil in the pot.
* Once the oil is hot, add the chicken in a single layer (you may need to do this in batches to avoid overcrowding). Sear the chicken for 2-3 minutes per side, until lightly browned. Searing adds flavor and texture to the chicken. Remove the chicken from the Instant Pot and set aside.

**Step 3: Make the Sauce**

* In the Instant Pot (no need to clean it after searing the chicken), add the soy sauce, brown sugar, water, minced garlic, minced ginger, and sesame oil. Stir to combine.

**Step 4: Cook the Chicken**

* Add the seared chicken back into the Instant Pot, making sure the chicken is mostly submerged in the sauce.
* Close the Instant Pot lid and lock it into place. Make sure the pressure release valve is set to the “Sealing” position.
* Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes on high pressure.
* Once the cooking time is complete, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, manually release any remaining pressure by carefully moving the pressure release valve to the “Venting” position.

**Step 5: Thicken the Sauce**

* Carefully open the Instant Pot lid. Switch the Instant Pot back to the “Sauté” function.
* In a small bowl, whisk together the cornstarch and cold water to create a slurry.
* Pour the cornstarch slurry into the Instant Pot and stir continuously until the sauce thickens to your desired consistency, about 1-2 minutes.
* If the sauce is too thick, add a tablespoon or two of water to thin it out. If it’s not thick enough, continue simmering and stirring for another minute or so.

**Step 6: Serve and Garnish**

* Serve the Instant Pot Mongolian Chicken hot over cooked rice.
* Garnish with sliced green onions and sesame seeds.
* Optionally, sprinkle with red pepper flakes for a touch of heat.

## Tips for the Best Instant Pot Mongolian Chicken

* **Don’t Overcook the Chicken:** Overcooked chicken in the Instant Pot can become dry and tough. Stick to the recommended cooking time for tender chicken.
* **Use Low-Sodium Soy Sauce:** This allows you to control the saltiness of the dish. You can always add more salt to taste if needed.
* **Adjust the Sweetness:** If you prefer a less sweet sauce, reduce the amount of brown sugar. Conversely, if you like it sweeter, add a little more.
* **Control the Thickness:** The cornstarch slurry is crucial for thickening the sauce. Add it gradually and stir continuously to avoid lumps.
* **Searing is Key (But Optional):** Searing the chicken before pressure cooking adds a significant amount of flavor. Don’t skip this step if you have the time.
* **Let it Natural Pressure Release (NPR):** Natural pressure release helps the chicken retain moisture and prevents it from becoming dry.
* **Fresh Ginger and Garlic are Best:** They provide the most vibrant flavor compared to dried spices.
* **Adjust the Spiciness:** Add a pinch of red pepper flakes or a dash of sriracha for a spicier kick.
* **Don’t skip the sesame oil:** A little sesame oil goes a long way to add a nutty and authentic flavor to the Mongolian chicken.

## Variations and Substitutions

* **Chicken:** Substitute chicken thighs with chicken breasts, or use a combination of both.
* **Soy Sauce:** Coconut aminos can be used as a soy-free alternative.
* **Brown Sugar:** Use honey or maple syrup as a natural sweetener, but keep in mind that they may alter the flavor slightly.
* **Vegetables:** Add other vegetables like broccoli florets, bell peppers, or snap peas to the Instant Pot during the last few minutes of cooking (after the sauce has thickened) for a complete meal.
* **Spice Level:** Adjust the amount of red pepper flakes to your liking or omit them entirely for a milder flavor.
* **Make it Gluten-Free:** Use tamari (a gluten-free soy sauce alternative) and ensure your cornstarch is certified gluten-free.

## Serving Suggestions

Instant Pot Mongolian Chicken is delicious served with:

* **Cooked Rice:** White rice, brown rice, or jasmine rice are all great options.
* **Noodles:** Serve over lo mein noodles or chow mein noodles.
* **Steamed Vegetables:** Broccoli, green beans, or bok choy make healthy side dishes.
* **Spring Rolls:** A crispy spring roll complements the sweet and savory flavors.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Simply add the chicken and cook according to the recipe instructions when ready to serve.
* **Storage:** Store leftover Instant Pot Mongolian Chicken in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken in the microwave or on the stovetop until heated through. Add a splash of water if the sauce has thickened too much during refrigeration.
* **Freezing:** While not ideal due to potential changes in texture, you can freeze cooked Mongolian Chicken in an airtight container for up to 2 months. Thaw completely in the refrigerator before reheating.

## Nutritional Information (approximate)

* Calories: Approximately 350-400 per serving (depending on portion size and ingredients used)
* Protein: 30-35g
* Carbohydrates: 40-45g
* Fat: 10-15g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

## Instant Pot Mongolian Chicken Recipe Card

[This section is intended to be a recipe card for easy printing, but it would be best represented visually in a real blog post using a recipe card plugin or custom styling. The following is a text-based representation:]

**Recipe: Instant Pot Mongolian Chicken**

**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 4-6

**Ingredients:**

* 1. 5-2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
* 1/2 cup low-sodium soy sauce
* 1/2 cup packed brown sugar
* 1/4 cup water
* 2 tablespoons cornstarch
* 2 tablespoons cold water
* 3-4 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1 tablespoon sesame oil
* 1 tablespoon vegetable oil
* 2-3 green onions, thinly sliced (for garnish)
* Sesame seeds (for garnish)
* Red pepper flakes (optional)
* Cooked rice (for serving)

**Instructions:**

1. Prepare the Chicken: Cut chicken into 1-inch pieces and toss with 1 tbsp vegetable oil, salt, and pepper.
2. Sear the Chicken (Optional): Using the ‘Sauté’ function, sear chicken in batches until lightly browned. Remove and set aside.
3. Make the Sauce: In the Instant Pot, combine soy sauce, brown sugar, water, garlic, ginger, and sesame oil.
4. Cook the Chicken: Add chicken back to the Instant Pot. Seal the lid and cook on high pressure for 6 minutes. Natural pressure release for 10 minutes, then manually release any remaining pressure.
5. Thicken the Sauce: Switch to ‘Sauté’ and stir in a cornstarch slurry (cornstarch + cold water) until the sauce thickens.
6. Serve: Serve over cooked rice, garnished with green onions and sesame seeds.

Enjoy your delicious and easy Instant Pot Mongolian Chicken!

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen chicken?**
A: While it’s best to use fresh or thawed chicken, you *can* cook frozen chicken in the Instant Pot. However, you’ll need to increase the cooking time by about 50% (to around 9 minutes). Also, searing frozen chicken is not recommended.

**Q: My sauce is too thin. What should I do?**
A: Make sure you’ve used enough cornstarch slurry. If it’s still too thin, simmer the sauce on the “Sauté” setting for a few more minutes until it thickens to your liking.

**Q: My sauce is too thick. How can I thin it out?**
A: Add a tablespoon or two of water or chicken broth to the sauce and stir until it reaches your desired consistency.

**Q: Can I add vegetables to this recipe?**
A: Absolutely! Add vegetables like broccoli, bell peppers, or snap peas during the last few minutes of cooking (after the sauce has thickened). Just toss them in and cook until they are tender-crisp.

**Q: Can I make this recipe ahead of time?**
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the chicken when you’re ready to serve.

**Q: How do I store leftovers?**
A: Store leftover Instant Pot Mongolian Chicken in an airtight container in the refrigerator for up to 3-4 days.

**Q: Is this recipe gluten-free?**
A: To make this recipe gluten-free, use tamari (a gluten-free soy sauce alternative) and ensure your cornstarch is certified gluten-free.

**Q: Can I use honey instead of brown sugar?**
A: Yes, you can substitute honey for brown sugar. However, keep in mind that honey will have a slightly different flavor profile and may make the sauce a bit more runny. You might want to use slightly less honey than brown sugar.

**Q: How can I make this spicier?**
A: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.

**Q: What kind of rice goes best with Mongolian Chicken?**
A: White rice, brown rice, jasmine rice, or even quinoa all pair well with Mongolian Chicken. Choose your favorite!

Enjoy this delicious and easy Instant Pot Mongolian Chicken recipe! It’s sure to be a hit with your family and friends. Let me know in the comments below if you have any questions or if you try it out!