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Instant Pot Mongolian Chicken

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An amazing Mongolian chicken dish made at home using your Instant Pot or favorite pressure cooker. Asian-inspired and simple to make, it doesn’t get any easier than this to create your favorite sweet and spicy take-out meal.

I have to say, when Kim first approached me about creating this Mongolian chicken Instant Pot recipe, I was skeptical. Kind of like I was skeptical about the Instant Pot Teriyaki Meatballs.

However, she had done her research and had plenty of inspiration. She pointed me in the right direction and I was able to tweak the ingredients enough to make a sweet and spicy Mongolian Chicken dish your whole family will love.

With that being said, some people may want to increase the red pepper flakes. We don’t usually eat overly spicy foods, so if the heat is a little low for you, feel free to crank it up!

If sweet and spicy Mongolian chicken isn’t your thing, you may prefer our Instant Pot Corn Chowder or Beef Stroganoff.

Both dishes are full of flavor and some of our readers’ favorites. For now, now about we get started on this copycat of a popular take-out meal.

The finished mongolian chicken in yellow bowls served over white rice.

How to Make Pressure Cooker Mongolian Chicken:

First, turn the Instant Pot on and set it to saute, add the sesame oil and chicken. Use a wooden spoon to stir the chicken, cook it until it’s white on all sides. 

Next, add the 1/2 cup of water (not the cornstarch water), and use it to deglaze the pan, if needed.

Go ahead and add the brown sugar, garlic, ginger, soy sauce, water, red pepper flakes, garlic powder, and minced onion. Give everything a quick stir to mix the seasonings.

An aerial photo of the ingredients like red pepper flakes, soy sauce, and brown sugar in clear glass bowls.

After that, close the lid and make sure it has sealed, set the pressure cooker to manual, high pressure for 5 minutes. 

Then, let the cooker complete a natural release for 10 minutes before doing a quick release. Mix your cornstarch slurry, remove the lid, and stir it into the Mongolian Chicken.

A top-down picture of the mongolian chicken ingredients in the instant pot, ready to seal and cook.

Last, turn the Instant Pot back on to saute so the sauce heats and thickens. Be sure to continue stirring the dish while this process takes place.

The dish is now done; serve it over a bed of rice. Also, you could prepare some homemade egg rolls to serve as a tasty appetizer or side dish.

A close-up photo of the finished mongolian chicken in bowls with blue towels and chopsticks.

Tips for an Easy Mongolian Chicken Recipe :

  • Make sure you use the water to deglaze your pressure cooker; otherwise, you’ll get a burn warning and the Instant Pot will not come to pressure.
  • When making the cornstarch slurry, try to ensure all the cornstarch gets mixed with water or you could have lumps in Mongolian Chicken sauce.
  • You can garnish the dish with sliced green onions or toasted sesame seeds.

Need a simple rice recipe for your Instant Pot? Check out our Instant Pot White Rice post.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The finished mongolian chicken in yellow bowls served over white rice.

Mongolian Chicken

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Pressure and Natural Release: 20 minutes
Total Time: 50 minutes

An amazing Mongolian chicken dish made at home using your Instant Pot or favorite pressure cooker. Asian-inspired and simple to make, it doesn't get any easier than this to create your favorite sweet and spicy take-out meal.

Ingredients

Chicken

Cornstarch Slurry

  • 2 Tablespoons Cornstarch, (or arrow root)
  • 5 Tablespoons Water

Instructions

  1. First, turn the Instant Pot on and set it to saute, add the sesame oil and chicken. Use a wooden spoon to stir the chicken, cook it until it's white on all sides.
  2. Next, add the 1/2 cup of water (not the cornstarch water), and use it to deglaze the pan, if needed. Go ahead and add the brown sugar, garlic, ginger, soy sauce, water, red pepper flakes, garlic powder, and minced onion. Give everything a quick stir to mix the seasonings. 
  3. After that, close the lid and make sure it has sealed, set the pressure cooker to manual, high pressure for 5 minutes. 
  4. Then, let the cooker complete a natural release for 10 minutes before doing a quick release. Mix your cornstarch slurry, remove the lid, and stir it into the Mongolian Chicken. 
  5. Last, turn the Instant Pot back on to saute so the sauce heats and thickens. Be sure to continue stirring the dish while this process takes place. The dish is now done, serve it over a bed of rice.

Notes

The calories listed are an approximation based on the ingredients, actual calories may vary. The Mongolian Chicken can be stored in a sealed container in your fridge for up to three days. 

We used a 6-Quart Instant Pot Duo Plus for this recipe and have not tested it with another model.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 6 Ounces
Amount Per Serving: Calories: 724Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 72mgSodium: 2315mgCarbohydrates: 119gFiber: 2gSugar: 36gProtein: 35g

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