Step 1

In a medium bowl, make the Mongolian sauce by combining minced garlic, ginger, soy sauce, red pepper flakes, chicken stock, brown sugar and hoisin sauce. Whisk until well-combined.

Step 2

Press the sauté setting on the Instant Pot.  Wait for the Instant Pot to read "Hot", then add in sesame oil.  Once oil starts sizzling, add in the chicken. Sauté for about 3 minutes, continuing to stir to avoid burning. If there are burnt bits stuck to the bottom of the Instant Pot, add in 1/4 cup of the chicken stock and scrape the bits off with a wooden spatula.

Step 3

Pour the Mongolian sauce mixture over the chicken. Then add the julienned carrots, and stir to combine.

Step 4

Turn off the sauté setting on the Instant Pot. Securely place the lid and make sure it is locked.

Step 5

Press the manual setting on high pressure for 6 minutes. Turn off the pot. Allow for 10 minutes of Natural Release, then use quick release for the remaining pressure. Remove the lid.

Step 6

In a small bowl, whisk the cornstarch with cold water until there are no lumps. Then turn on the sauté function of the Instant Pot on low. Add in the cornstarch slurry and stir until mixture has thickened. Turn off the Instant Pot.

Step 7

Allow the Instant Pot Mongolian Chicken to rest for 5 minutes, then serve of steamed rice or noodles, and garnish with chopped green onions and sesame seeds. ENJOY!