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Mongolian Chicken in the Instant Pot

Mongolian chicken is a quick and easy Instant Pot recipe with a sweet and savory sauce that is best served over rice or cauliflower rice. The finished dish can be as spicy or as mild as you like, and it is suitable for paleo, keto, gluten-free, and low carb diets.
5 from 5 votes
Course Gluten-free, Main Course, Main Dish
Cuisine Chinese
Servings 8 people


  • 2 pounds boneless skinless chicken breast or thighs cut into small pieces
  • 1 tablespoon olive oil
  • ½ cup Splenda or Stevia or use an equal amount of sugar
  • 4 cloves garlic pressed with a garlic press
  • 1 tablespoon fresh ginger minced
  • ¼ cup soy sauce We use La Choy brand Low Sodium because it's gluten free and cuts down on the saltiness factor. (I don't like very salty foods.)
  • 1 cup water
  • 1 teaspoon red pepper flakes

To thicken the sauce

  • 2 tablespoons cornstarch
  • ¼ cup water


  • Add oil to pot. Use the sauté function to brown the chicken until golden. Deglaze the pot by adding 1 cup water and scraping the bottom with a wooden spoon to dislodge all the flavorful brown bits.
  • Add the remaining ingredients except thickener and stir until well combined.
  • Cook at high pressure for 10 to 15 minutes then do a natural release. (Breasts need a little less time, and thighs need a little more time.)
  • Select the sauté function on low.
  • In a medium bowl, combine cornstarch with ¼ cup of water. Add this to the pot and gently stir to combine. Cook a few minutes until the sauce thickens.


I serve this chicken with steamed or sautéed snow peas. It would also be delicious with broccoli or asparagus. PF Chang's serves the original with long slices of green onion tops as well.
The sugar or sugar substitute balances the saltiness of the soy sauce. If you adjust the amount of sugar, you will probably also need to adjust the soy sauce similarly to avoid one or the other flavor from becoming overwhelming.
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