Instant Pot Mongolian Chicken – this is a classic Chinese restaurant dish recreated to be quickly cooked in your pressure cooker.
My recipe for Instant Pot Mongolian Chicken contains gluten free soy sauce, fresh garlic, ginger, to create a rich sauce which is then thickened after cooking and then topped scallions, and served over rice.
Tips for Making Instant Pot Mongolian Chicken
- This is a super quick recipe to make so ensure that you prep all the ingredients before you start.
- If you want to make this recipe Paleo simply substitute your gluten free soy sauce for coconut aminos, and use a Paleo friendly starch such as tapioca instead of cornstarch.
- You can adjust the sweetness of the sauce by adding more brown sugar as desired.
- Start cooking the rice just before you cook you Instant Pot Mongolian Chicken so that it’s ready to serve together.
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Related Instant Pot Chicken Recipes
- Pressure Cooker Chicken Puttanesca
- Whole Chicken Instant Pot
- Pressure Cooker Moo Goo Gai Pan
- Instant Pot Firecracker Chicken
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Instant Pot Mongolian Chicken
Easy recipe for making Instant Pot Mongolian Chicken in your pressure cooker!
- 1 lb skinless boneless chicken thighs cut in chunks
- 2 tbsp brown sugar
- 3 tbsp gluten free soy sauce
- 1 tsp ginger minced
- 3 cloves garlic chopped
- 3 scallions cut on a diagonal into 2-inch slices
- 3/4 cup gluten free chicken stock 177mls
- 2 tbsp cornstarch
First, prepare the chicken thighs by cutting into large pieces, and chop the garlic and ginger as directed so that you are ready to cook.
Add 1/2 cup (120 mls) of the gluten free chicken stock (reserve the rest) to the inner pot along with the chicken thigh pieces.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 1 minute at High Pressure.
While the chicken is cooking, mix together the remaining chicken broth, gluten free soy sauce, brown sugar, and 1 tbsp cornstarch.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 5 minutes, then you can gently release the rest of the pressure by opening the vent.
Add the garlic, ginger, scallions, along with the soy sauce mixture into the pot and cook (use saute function) for about 3-4 minutes, stirring occasionally.
If you need to thicken the sauce some more, simply mix 1 more tbsp cornstarch with cold chicken broth or water and add to the sauce then heat until it thickens.