You catch the smell through the steam vent and suddenly you are starving. That sweet and spicy fragrance sneaks out and makes your stomach grumble real loud. You can't help but rush over to see what's cooking inside your pressure cooker.
As the pressure builds and the steam cues start puffing, you sense something good is happening. The sauce thickens, the chicken gets tender, and flavors mix in this dang awesome way. You spot the bell peppers bright and the nuts toasted and ready to give a nice crunch.
When the natural release finishes, you open the lid and bam! There it is - glistening, saucy Kung Pao Chicken. You feel proud cuz you made something restaurant-level at home without all the fuss. This meal always hits the spot, no matter your day's been kinda crazy or chill.
Why This Recipe Works Every Single Time
- The sealing ring keeps all those flavors locked in tight so nothing escapes.
- The chicken slices thin for even cooking and juicy texture.
- The balance of sweet, sour, salty, and spicy flavors is perfect.
- Carrying out a quick sauce whisk before cooking means no clumps or weird lumps.
- Using both vegetable and toasted sesame oil adds depth and nuttiness.
All the Pieces for This Meal
- ½ cup low-sodium soy sauce or tamari adds salty umami.
- 3 tablespoons seasoned rice vinegar for a tangy kick.
- 1 ½ tablespoons sugar to balance that tang with sweetness.
- 2 tablespoons cornstarch to thicken the sauce just right.
- 2 pounds boneless skinless chicken breasts thinly sliced so it cooks quick.
- 2 tablespoons toasted sesame oil for that nutty aroma y'all love.
- 2 tablespoons vegetable oil to keep things cooking evenly in the pan.
- 1 red bell pepper diced, 1 green bell pepper diced adding crunch and color.
- 3 green onions cut in 2-inch pieces, white and green parts for flavor and color.
- ½ cup raw cashews or peanuts give a satisfying crunch.
- 2 teaspoons grated fresh ginger and 6 garlic cloves minced bring fresh spice.
- 10 dried red chili peppers cut in half or ¼ teaspoon chili flakes for some heat.
- Sea salt to taste, and cooked rice for serving if you want.
Walking Through Every Single Move
Start by whisking together that soy sauce, rice vinegar, sugar, and cornstarch until smooth in a bowl. Keep this sauce ready for when you need it.
Next, toss your sliced chicken with 2 tablespoons of that sauce. Let it hang out and marinate for 10 minutes so flavors soak in.
Then heat sesame oil and vegetable oil in a skillet or wok on medium-high heat until hot. This combo makes sure your chicken won't stick and it gets a nice sear.
Add your marinated chicken to the skillet. Sauté it until browned and cooked through, about 5 to 6 minutes. Once done, set it aside on a plate.
In the same pan, toss in the diced red and green bell peppers. Let them cook for 3 to 4 minutes so they soften but still keep their crunch.
Add the green onions and cook another 1 to 2 minutes until they just start to soften and smell amazing.
Put your chicken back in the skillet and pour in the rest of the sauce. Stir constantly for 2 to 3 minutes so the sauce thickens and coats all that tasty chicken and veggies. Then it's ready to serve!
Valve Hacks You Need to Know
- When you hear a steady hiss from the steam vent, that means pressure build is happening; don't rush it or you'll mess up the cook.
- Natural release is the best method here to keep chicken juicy so don't quick-release too soon.
- For a faster finish, slow release works but keep an eye so you don't lose too much steam and flavor.
- Always check the sealing ring before starting. A worn one means no pressure build and ruined food!
Your First Taste After the Wait
When you finally dig in, the first bite hits with sweet, peppery notes that make you smile big. The tender chicken soaks all that sauce in like a flavor sponge.
The crunch from those cashews and bell peppers adds a fun surprise to every mouthful. You feel like you got layers of yum in every chew.
That little kick from dried chili peppers warms your tongue just right without overpowering. You're gonna want seconds, no doubt about it.
Smart Storage That Actually Works
If you got leftovers, store them in an airtight container and pop in the fridge. They'll keep good for about 3 to 4 days.
To reheat, sprinkle a little water over it and zap it in the microwave so it stays juicy and doesn't dry out.
You can also freeze the cooked Kung Pao Chicken in freezer-safe bags up to a month. Just thaw overnight in the fridge before reheating.
What People Always Ask Me
- Can I use chicken thighs instead of breasts?
Yea, thighs work great and are juicier but might need a minute or two more to cook. - Is this recipe spicy?
It's got a nice spicy kick from the dried chilis, but you can dial it back to your liking. - Do I have to marinate the chicken?
You sorta do it quick here for flavor but not for long times. Ten minutes is enough to soak in sauce. - Can I make this vegan?
Absolutely, just swap chicken for tofu and pick veggie broth in place of water if you use any. - What if my pressure cooker is smaller?
Scale down ingredients so it fits nicely. Don't overfill or it won't cook right. - How do I know when it's done?
Check that pressure build hiss and let natural release do the rest. Chicken should be cooked through and tender.
Check out our Vegan Sticky Sesame Chickpeas for another great pressure cooker plant-based recipe to try. Also, if you love recipes with bell peppers, our Stuffed Pepper Soup could be a cozy next try for you. And for a fancy twist on classic dinner, the Roasted Rack of Lamb post has tons of tips to impress anyone at the table.
Pressure Cooker Kung Pao Chicken You Gonna Love
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet
Ingredients
Main Ingredients
- ½ cup low-sodium soy sauce or tamari
- 3 tablespoons seasoned rice vinegar
- 1 ½ tablespoons sugar
- 2 tablespoons cornstarch
- 2 pounds boneless skinless chicken breasts thinly sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 green onions cut in 2-inch pieces
- ½ cup raw cashews or peanuts
- 2 teaspoons grated fresh ginger
- 6 cloves garlic minced
- 10 dried red chili peppers cut in half or ¼ teaspoon chili flakes
- Sea salt to taste
- cooked rice for serving (optional)
Instructions
Instructions
- Whisk together soy sauce, rice vinegar, sugar, and cornstarch until smooth. Set aside.
- Toss sliced chicken with 2 tablespoons of the sauce and marinate for 10 minutes.
- Heat sesame oil and vegetable oil in a skillet over medium-high heat.
- Sauté marinated chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
- In same skillet, cook red and green bell peppers for 3–4 minutes until softened.
- Add green onions and cook an additional 1–2 minutes.
- Return chicken to skillet. Pour in remaining sauce and stir constantly for 2–3 minutes until thickened.
- Serve with rice and garnish with cashews or peanuts.
