Kung Pao Chicken 

  • Prep 20 mins
  • Approx. Pressure Build 5 mins
  • Bake/Roast 7 mins
  • Sear/Saute 5 mins
  • Total 39 mins
  • Easy
  • Serves 6


  • Contains Peanuts

Tip: Allergy Advice

This dish contains the following allergens: Peanuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons canola or peanut oil
  • 2 pounds uncooked boneless, skinless chicken breasts, cut in 1-inch cubes
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 small white onion, peeled, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, peeled, minced
  • 1 tablespoon fresh ginger, minced
  • 4 dry chiles de arbol, torn in small pieces
  • 1 cup white rice, rinsed
  • 1 cup chicken stock
  • 1/2 cup prepared kung pao sauce
  • 1 cup dry-roasted peanuts
  • Step 1

    Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 

  • Step 2

    After 5 minutes, add oil, chicken, salt, and pepper to the pot. Cook for 3 minutes, stirring occasionally. 

  • Step 3

    Add onion, bell pepper, garlic, ginger, and chiles to the pot. Cook for 2 minutes, stirring occasionally. 

  • Step 4

    Add rice and stock and stir quickly to combine. 

  • Step 5

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin. 

  • Step 6

    When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. 

  • Step 7

    Add kung pao sauce to pot and stir to combine. Spread peanuts evenly over the rice. 

  • Step 8

    Close crisping lid. Select BAKE/ROAST, set temperature to 3757°F, and set time to 7 minutes. Select START/STOP to begin. 

  • Step 9

    When cooking is complete, peanuts should be golden brown. Serve immediately.