Instant Pot Kung Pao Chicken with Rice

Step 1

Make the sauce by combining ginger, garlic, 1/2 cup water, soy sauce, brown sugar, rice vinegar, and red pepper flakes.

Step 2

Combine sauce and chicken in the bowl of an Instant Pot. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #5.)

Step 3

Top it with a rack that is approved for use in the Instant Pot.

Step 4

Combine rice and 1 cup of water in a bowl that is approved for use in the pressure cooker. Place the bowl with rice on top of rack.

Step 5

Close and lock the lid. Set steam valve to Sealing.

Step 6

Cook on manual / high pressure for 4 minutes.

Step 7

When chicken and rice are done cooking, leave pressure on natural release for 10 minutes and then manually release any remaining pressure.

Step 8

Carefully remove the bowl of rice and rack, leaving chicken in the bowl.

Step 9

Turn on the pressure cooker’s saute function to normal / medium.

Step 10

Meanwhile, whisk cornstarch and 2 Tbsp water together until smooth. Add cornstarch mixture, Hoisin sauce, and toasted sesame oil to chicken.

Step 11

Simmer for 1 to 2 minutes until the sauce thickens. (Be careful not to cook any longer than a minute or two so that the chicken doesn’t overcook.)

Step 12

Serve chicken and sauce over rice. Top with peanuts and chopped green onions.