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Instant Pot Paleo Kung Pao Chicken in a white bowl with vegetables.
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Instant Pot Kung Pao Chicken

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Calories: 1799kcal
Author: Courtney O'Dell

Ingredients

  • For the chicken
  • 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
  • ⅔ cup garlic coconut aminos
  • ½ tsp ground ginger
  • ½ tsp red pepper flakes
  • ¼ tsp ground black pepper

Instructions

  • Add oil to instant pot and sautéed chicken until lightly browned.
  • Add vegetables, 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.
  • If making in slow cooker, add all ingredients and cook on high 3 hours, stirring occasionally.

Nutrition

Calories: 1799kcal | Carbohydrates: 21g | Protein: 131g | Fat: 130g | Saturated Fat: 51g | Cholesterol: 510mg | Sodium: 515mg | Potassium: 2075mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3505IU | Vitamin C: 130.7mg | Calcium: 141mg | Iron: 7.1mg