Instant Pot Mongolian Chicken Recipe

Who needs takeout when you can make your own Instant Pot Mongolian Chicken in 35 minutes? Thanks to the use of pressure cooking, you can chow down on flavor-bursting, juicy Mongolian chicken in less time than it take to eat out! So go ahead, make a big batch of this Instant Pot Mongolian Chicken recipe and savor the leftovers!

If you’ve been around for a while, you know just how much I LOVE my Instant Pot! Not only is it such a versatile appliance, it also allows me to make my favorite recipes in less than half the time! For example, can we talk about our cozy Instant Pot Chicken Wild Rice Soup? Yum!

So of course, when cravings for Mongolian Chicken hit me hard last week, I knew no other food would do it. And ta-da! This quick, delicious, and EASY Instant Pot Mongolian Chicken recipe was born! Just 35 minutes, and you can have a full plate of incredibly crispy chicken marinated in a perfectly sweet and savory Mongolian sauce. How much better can it get??

Ingredients to Make Instant Pot Mongolian Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
• 2 tbsp sesame oil
• 5 cloves garlic, minced
• 1 teaspoon fresh ginger root, minced
• 3/4 cup low-sodium soy sauce, sub tamari if GF
• 1 cup chicken stock
• 2/3 cup packed dark brown sugar, adjust to taste
• 1 tsp red pepper flakes, optional
• 1/4 cup hoisin sauce
• 1 cup carrots, julienned

Cornstarch Slurry

• 2 1/2 tablespoons corn starch
• 1/4 cup cold water

Toppings

• steamed rice or noodles
• green onions, chopped
• sesame seeds

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How to Make Instant Pot Mongolian Chicken

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.
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.
3. Pour the Mongolian sauce mixture over the chicken. Then add the julienned carrots, and stir to combine.
4. Turn off the sauté setting on the Instant Pot.  Securely place the lid and make sure it is locked. 
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.
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.
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!

Hungry for More Easy Dinner Recipes?

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• Indonesian Tempeh Rice Bowl (GF, DF, V)
• Easy Chicken Curry (GF, DF)
• 10-minute Sambal Oelek Red Chili Paste (Better Than Walmart!)
• How to Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way! 
• Chinese Pork Dumplings (With Pictures!)
• Easy Chicken Pad Thai with Crushed Peanuts

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If you make this Instant Pot Mongolian Chicken Recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

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