- 2 pounds boneless, skinless chicken breasts, cut into one-inch cubes
- 2 tablespoons olive oil
- 3/4 teaspoon minced fresh ginger root
- 2 teaspoons freshly minced garlic
- 3/4 cup soy sauce (I used low sodium)
- 1 cup water
- 1 cup packed dark brown sugar
- 1/4 cup hoisin sauce
- 1 cup shredded or julienned carrots
- 3 tablespoons corn starch
- 1/3 cup cold water
- Sliced green onions and sesame seeds, for garnish
- Optional: Cooked white rice
- In a medium bowl, add ginger root, garlic, soy sauce, 1 cup water, brown sugar and hoisin sauce. Stir or whisk well to combine.
- Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add chicken and saute for 2 minutes, stirring frequently.
- Pour mixture over chicken and stir to combine. Add carrots and stir again.
- Turn your Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 8 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
- Carefully remove lid and stir. Turn off Instant Pot.
- Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth. Add to sauce and stir to combine. Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes). Turn off your Instant Pot. Sauce will thicken as it sits (about 5 minutes).
- Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.
- Cook time includes the time my Instant Pot took to come to pressure
- I used an Instant Pot LUX80 8 quart in this recipe
- Category: Instant Pot
- Method: Pressure Cook
- Cuisine: Chinese
Keywords: mongolian chicken, instant pot, chicken