Quick and easy Instant Pot Paleo Kung Pao Chicken is delicious and tastes better than takeout – in less time than it takes to order! Paleo and Whole 30 compliant. 

 

One of my favorite things to eat from takeout is Kung Pao Chicken – it’s a little spicy, a little salty, and bursting with flavor.

Kung Pao Chicken isn’t the healthiest or wisest take out option – but it is SO easy to make at home, and really adaptable to specialty diets like Paleo or Whole 30.

When I recently got an Instant Pot (who else has one? So far, it really IS worth all the hype!!!!) I wanted to try out a ton of new recipes – and this Skinny Kung Pao Chicken has been one of my favorites so far!

 

It couldn’t be any easier – sautee your chicken and dump in the rest of the ingredients, seal the instant pot (or cook in a slow cooker), and in just a few minutes out comes an amazingly delicious, diet friendly meal!

You can’t get any better than that – and it takes less time than calling and picking up takeout – or waiting for delivery!!

I hope you love this delicious dinner as much as we did!

If you’d like to add peanuts (which is a bit more standard for Kung Pao Chicken), go for it – I skipped them to be a bit more in line with a paleo diet, but you could also add chopped cashews, instead.

Instant Pot Paleo Kung Pao Chicken

Instant Pot Kung Pao Chicken

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Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• For the chicken
• 2 tbs vegetable oil
• 1 1/2 lbs Chicken, skinless chicken breast, cut into 1" cubes
• 1 zucchini, diced
• 1/2 red bell pepper, diced
• 1/2 cup onion, chopped red or white
• 3 garlic cloves, minced
• 3/4 cup cashews or peanuts, optional
• Green onion, to garnish
• For the sauce
• 2/3 cup garlic coconut aminos
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes
• 1/4 tsp ground black pepper

Instructions

1. Add oil to instant pot and sautéed chicken until lightly browned.
2. Add vegetables, stir.
3. Add sauces and lid, set to seal.
4. Cook on meat for 30 minutes on LOW pressure or 15 minutes on high.
5. Release and serve hot over cauliflower rice.
6. If making in slow cooker, add all ingredients and cook on high 3 hours, stirring occasionally.

Nutrition Information:

Amount Per Serving: Calories: 1799 Saturated Fat: 51g Cholesterol: 510mg Sodium: 515mg Carbohydrates: 21g Fiber: 4g Sugar: 10g Protein: 131g