Pressure Cooker Kung Pao Chicken Recipes

KUNG PAO CHICKEN (PRESSURE COOKER)

Kung Pao Chicken (Pressure Cooker) image

An easy pressure cooker Kung Pao Chicken, perfect for busy nights!

Provided by Rachael

Time 30m

Number Of Ingredients 4

Ingredients

1 lb chicken breast (cut into bite sized cubes)
1 bottle P.F. Chang's® Kung Pao Sauce
2 cups white rice (cooked according to package directions)
Garnish: green onion (sesame seeds, salt and pepper)

Steps:

Chunk chicken up into cubes
Put chicken in pressure cooker
Pour P.F. Chang's® Kung Pao sauce over top *
Put lid on, and program to cook for 15 minutes
Meanwhile, cook rice according to package directions (and veggies if serving with them)
When time is up, vent pressure cooker, open, stir and serve over hot rice.
Garnish and enjoy!
Chunk chicken and put in slow cooker.
Cover with sauce
Cook on high for 2-3 hours
This is the Crock Potthat I use and I love it because it wall automatically switch to warm when the cooking time is up so there is no need to worry about over cooking your recipes.
Garnish
Serve over rice.

Nutrition Facts : Calories 466 kcal, Carbohydrate 73 g, Protein 30 g, Fat 3 g, Cholesterol 72 mg, Sodium 141 mg, Fiber 1 g, ServingSize 1 serving

PRESSURE COOKER KUNG PAO CHICKEN

Pressure Cooker Kung Pao Chicken image

Tender bites of chicken with onions, peppers and peanuts in a delicious soy sauce.

Provided by Mary Ellen

Categories Chinese, Dinner, Chicken

Time 40m

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 package boneless chicken thighs (6 - 8 in package)
1/4 cup flour
salt and pepper
1 tablespoon oil
1 red pepper - cut into big pieces
1 green pepper - cut into big pieces
1 onion - chopped
1 cup peanuts
Sauce
6 tablespoons soy sauce
2 tablespoons honey
6 tablespoons rice vinegar
2 minced garlic cloves
1 tablespoon cornstarch
3 tablespoons water
red pepper flakes - to taste

Steps:

Cut the chicken into bite size pieces. Salt and pepper the chicken well. Coat with the flour. Add the oil to the pressure cooker and set the cooker to Browning. When the oil is hot add half of the chicken. Remove chicken when browned and do remaining chicken. When all is browned add it back to pot. Add the minced garlic. Close the lid and use the Low Pressure Cooking setting for 15 minutes.
Cut up the remaining vegetables. Set aside.
Mix up the sauce ingredients in a small bowl. Set aside.
When timer goes off release the pressure carefully. I use tongs to move mine.
1st Method If you want the veggies to be as cooked as mine were then add the onions and peppers to the pot. Put the lid back on and cook on the Low Pressure setting for 5 minutes. Release pressure and lid.
2nd Method would be after the chicken is done, add the vegetables to the pan on saute. When they are soft enough but still hold their shape finish with the next step. This method would make it more similar to what you would get in a Chinese restaurant.
Set to Saute: Add the peanuts and the sauce to the pot. Stir until thickened. Serve over rice.

INSTANT POT® KUNG PAO BROCCOLI

Instant Pot® Kung Pao Broccoli image

Change up your broccoli game with this Asian-inspired side dish. It's spicy, tangy, crunchy, and full of flavor.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Broccoli

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons sambal oelek (chile paste)
1 tablespoon dry sherry
1 teaspoon minced garlic
6 cups broccoli florets
2 tablespoons chopped roasted peanuts
2 green onions, chopped

Steps:

Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
Divide broccoli between serving plates and garnish with peanuts and green onions.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 17.2 g, Fat 10.7 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 1485.9 mg, Sugar 4.5 g

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