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Name: Mongolian Chicken (Instant Pot)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 Chicken breasts boneless and skinless cut into cubes; 2 tablespoons sesame oil or olive oil; 3/4 cup brown sugar; 4 cloves garlic minced; 1 tablespoons fresh ginger minced; 3/4 cup soy sauce; 3/4 cup chicken broth or water; 1 cup carrots chopped; 1 teaspoon red pepper flakes; 1 teaspoon garlic powder; 2 tablespoons cornstarch; 1 teaspoon sesame seeds; 2 cups Basmati rice; 2 cups water; 2 tablespoons butter; 1/4 teaspoon salt

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INGREDIENTS

4 Chicken breasts boneless and skinless ; cut into cubes
2 tablespoons sesame oil ; or olive oil
3/4 cup brown sugar
4 cloves garlic ; minced
1 tablespoons fresh ginger ; minced
3/4 cup soy sauce
3/4 cup chicken broth ; or water
1 cup carrots ; chopped
1 teaspoon red pepper flakes
1 teaspoon garlic powder
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 cups Basmati rice
2 cups water
2 tablespoons butter
1/4 teaspoon salt

INSTRUCTIONS

1. Heat up instant pot to Saute.

2. Add the oil and chicken to the instant pot and cook for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sauteing it, stir constantly so it doesn't stick to the bottom of the pan.

3. After sauteing the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon.

4. In a bowl combine: brown sugar, garlic, ginger, soy sauce, chicken broth, carrots, red pepper flakes, and garlic powder. Add to instant pot with chicken.

RICE:

1. Add the rice, water, butter and salt into an instant pot-safe dish/pot. Stir to combine.

2. Add a long legged trivet to the instant pot on top of the chicken. Add the pot with the rice onto the trivet. Cover with aluminum foil and poke a few times with a fork (or cover with it's lid).

COOK:

1. Close lid and cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

2. Remove the pot with the rice. Let it rest covered for 5-10 minutes. Before serving, fluff the rice with a fork.

3. Select the Saute function. In a bowl, combine 2 tablespoons of corn starch with 1/4 cut water, whisk. Add the mixture to the instant pot and gently stir to combine. Cook a few more minutes until the sauce thickens. Turn off instant pot.

4. Serve over rice. Garnish with sesame seeds.

NOTES

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Mongolian Chicken (Instant Pot)

4 Chicken breasts boneless and skinless cut into cubes
2 tablespoons sesame oil or olive oil
3/4 cup brown sugar
4 cloves garlic minced
1 tablespoons fresh ginger minced
3/4 cup soy sauce
3/4 cup chicken broth or water
1 cup carrots chopped
1 teaspoon red pepper flakes
1 teaspoon garlic powder
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 cups Basmati rice
2 cups water
2 tablespoons butter
1/4 teaspoon salt

1. Heat up instant pot to Saute.

3. After sauteing the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon.

4. In a bowl combine: brown sugar, garlic, ginger, soy sauce, chicken  broth, carrots, red pepper flakes, and garlic powder. Add to instant pot with chicken.

RICE:
1. Add the rice, water, butter and salt into an instant pot-safe dish/pot. Stir to combine.

2. Add a long legged trivet to the instant pot on top of the chicken. Add the pot with the rice onto the trivet. Cover with aluminum foil and poke a few times with a fork (or cover with it's lid).

COOK:
1. Close lid and cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

2. Remove the pot with the rice. Let it rest covered for 5-10 minutes. Before serving, fluff the rice with a fork.

3. Select the Saute function. In a bowl, combine 2 tablespoons of corn starch with 1/4 cut water, whisk.  Add the mixture to the instant pot and gently stir to combine. Cook a few more minutes until the sauce thickens. Turn off instant pot.

4. Serve over rice. Garnish with sesame seeds.

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Nutrition

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Serving Size: 1 Serving (1532g)
Recipe Makes: 6 Servings

Calories: 1739
Calories from Fat: 387 (22%)

Amt Per Serving		% DV

	Total Fat 43g	57 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 10.2g
Cholesterol 490.2mg		151 %
Sodium 612.9mg		21 %
Potassium 4668.3mg		123 %
Total Carbohydrate 142.2g		42 %
	Dietary Fiber 11g	44 %
	Sugars, other 131.2g
Protein 193.2g		276 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1739

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