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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.
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Table of Contents
Instant Pot Kung Pao Chicken
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. However, it is super 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!
How to make Instant Pot Kung Pao Chicken
First you will want to assemble the following ingredients:
- Vegetable oil – I use vegetable oil since it has a very high smoke point. You can use olive oil or mix vegetable oil with another oil if you want.
- Chicken – you want to use skinless chicken breast cut into cubes as the protein for this recipe.
- Zucchini, Red bell pepper, and Onion – you can use any vegetable combination you want, make sure they are diced. I like using these three since they all have different flavors and textures.
- Garlic – minced garlic gives a strong punch to this chicken, use fresh minced garlic.
- Cashews or peanuts – these are optional but give a nice crunch and nuttiness to this chinese favorite.
- Green onion – green onions are the perfect garnish for this recipe since they add a fresh lift without having that super pungent onion flavor.
- Ground black pepper, Red pepper flakes, Ginger – these spices define the kung pao sauce.
- Garlic coconut aminos or soy sauce – this is the base for the kung pao sauce, use regular soy sauce if you aren’t paleo/Whole 30.
Once you have assembled the ingredients use the following method
Cook the chicken. Put oil to the instant pot and sautéed until the chicken is lightly browned.
Add other ingredients. Add the vegetables and garlic, stir. Put the sauces in the Instant Pot add the lid set and seal.
Cook. Cook on Meat or a similar setting (depending on your Instant Pot) for 30 minutes on Low pressure or for 15 minutes on High pressure. Release the pressure.
Serve. Serve this over our favorite cauliflower rice if Paleo or Whole 30 or regular rice. Enjoy!
Tips and Tricks for Perfect Instant Pot Kung Pao Chicken
Mix up the veggies. Feel free to use different vegetables than what I recommend here. I like to use a few that have different textures and are cut in different sizes.
Double the sauce. If you want enough sauce to soak some of that flavor into your rice, you can double the sauce for this recipe.
You can make it vegan. To make this vegan double the sauce and marinate pressed cubed Tofu in the sauce. Cook the vegetables in the slow cooker then add the tofu when serving. You can also just double up on the vegetables if you prefer.
FAQs
Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Yes, you just add all the ingredients and cook on high for 4 hours or low for 6 hours.
Other recipes you can make in your Instant Pot
If you are on a Paleo or Whole 30 Diet, try enjoying it with our Best Ever Cauliflower Rice!
Check out these amazing Instant Pot recipes you can try next.
Click here to view all our Chicken Recipes!
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Instant Pot Kung Pao Chicken
Equipment
- Instant Pot Duo Crisp 11-in-1 Air Fryer and Electric Pressure Cooker Combo with Multicooker Lids that Air Fries, Steams, Slow Cooks, Sautés, Dehydrates, & More, Free App With Over 800 Recipes, 8 Quart
Ingredients
- 2 tbs vegetable oil
- 1 ½ lbs Chicken, skinless chicken breast, cut into 1″ cubes
- 1 zucchini, diced
- ½ red bell pepper, diced
- ½ cup onion, chopped red or white
- 3 garlic cloves, minced
- ¾ cup cashews or peanuts, optional
- Green onion, to garnish
For the Sauce
- ¼ tsp ground black pepper
- ½ tsp red pepper flakes
- ½ tsp ground ginger
- ⅔ cup garlic coconut aminos or soy sauce
Instructions
- Add oil to instant pot and sauté chicken until lightly browned.
- Add vegetables and garlic, stir.
- Add sauces and lid, set to seal.
- Cook on Meat for 30 minutes on LOW pressure or 15 minutes on high.
- Release and serve hot over cauliflower rice or regular rice if you prefer.
- If making in slow cooker, add all ingredients and cook on high 3 hours, stirring occasionally.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This entire post absolutely ROCKS! Thank you for all the hard work you put into it.
I’ve never had a dish like this before. It looks really good!
Mine turned out very watery….. not sure why…..
Made this last night and it was bomb! Thanks for the recipe!
You added Sriracha in the video but it is not included in the ingredient list or directions. How much should be added?
It’s actually sweet and sour sauce, 1 bottle