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Instant Pot® Mongolian Chicken

Fioa

"Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner."
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Ingredients

45 m servings 220 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
  3. Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.

Nutrition Facts


Per Serving: 220 calories; 6.5 g fat; 23.9 g carbohydrates; 16.6 g protein; 40 mg cholesterol; 1442 mg sodium. Full nutrition

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Reviews

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The best part of this dish is how quickly it can be cooked and be ready to be eaten, especially when you have leftover rice in the freezer! It's a different way to fix chicken, and I thoroughly...