21- Instant Pot Kung Pao Chicken
Print recipe| Serving Size 1 cup (makes 4 cups) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 299 kcal | ||
| Protein | 26g | ||
| Total Carbohydrate | 9g | ||
| Total Fat | 18g | ||
| Fibre | 2g | ||
Ingredients
- 1lb chicken breasts (cut into 2" pieces)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon chili paste
- 1/2 cup soy sauce or coconut aminos
- 1/2 cup water
- 1 tablespoon swerve, golden Lakanto, or keto friendly sweetener of choice
- 3 cloves garlic (finely minced)
- 2 tablespoons hoisin sauce
- 1 teaspoon ginger (finely grated)
- 1/4 teaspoon xanthum gum (used as thickener, can be omitted if desired)
- 2/3 cups cashews
- 1 Large zucchini (chopped into halves)
- 1 Large red bell pepper (thinly sliced)
- 1 tablespoon toasted sesame seeds
Directions
| Step 1 | |
| Turn Instant Pot ON and press SAUTE function +10 minutes. Add olive oil to pot and sear chicken in small batches. Skip this step if you do not have the extra time. | |
| Step 2 | |
| Turn Instant Pot OFF, then back on and press MANUAL +30 minutes. Add soy sauce/coconut aminos, water, spices, seasoning, chili paste, sweetener, garlic, ginger, xanthan gum, and hoisin sauce to pot. Stir well. Add chicken back to pot. Replace cover, seal valve. | |
| Step 3 | |
| When timer goes off, manually release pressure and remove lid. Stir in cashews, zucchini, and red peppers. Replace lid and press MANUAL +2 minutes. When times goes off, manually release pressure. Portion and garnish with sesame seeds and green onion if desired. | |
| Step 4 | |
| This recipe can also be made in a crock pot following the same instructions (minus the searing) or in a large wok on the stove. | |