Instant Pot Mongolian Chicken is a quick, flavorful meal that takes about five minutes to prepare and roughly 30 minutes total to cook in a pressure cooker. This recipe yields tender, juicy chicken in a sweet-and-savory sauce—perfect over rice or noodles and convenient for busy weeknights.
Instant Pot Mongolian Chicken
This Instant Pot Mongolian Chicken is a healthier, home-cooked alternative to Chinese takeout that saves money and time. Boneless, skinless chicken becomes tender and juicy after pressure cooking, and the sauce—made with soy, garlic, ginger and a touch of sesame oil—balances sweet and savory notes that the whole family will enjoy.
Serve over steamed white or brown rice, or toss with noodles for a hearty dinner. The recipe is flexible: you can substitute chicken thighs for breasts or swap in thinly sliced beef to make Mongolian Beef. Adding vegetables like broccoli, bell pepper, or onions turns it into a complete one-pot meal.
Bright aromatics—garlic and ginger—combine with soy sauce, sugar and sesame oil to create a glossy sauce that clings to lightly sautéed, cornstarch-coated chicken. The result is restaurant-style Mongolian Chicken made quickly at home in your Instant Pot.
How to Make Mongolian Chicken in a Slow Cooker
If you prefer a slow cooker, this recipe adapts well. Add all ingredients except the cornstarch slurry to the crockpot. Cook on HIGH for 3 hours or LOW for 6 hours. When done, whisk cornstarch with a little water, stir into the finished dish, and cook on HIGH for 15–20 minutes until the sauce thickens.
How to Make Mongolian Chicken in the Pressure Cooker
Full recipe card and printable instructions are included below.
- Sauté the chicken: Use the Sauté function on the Instant Pot. Heat oil and brown cornstarch-coated chicken for 2–4 minutes, stirring so pieces don’t stick.
- Deglaze: Pour a splash of water or broth into the pot and scrape up any browned bits to avoid a burn warning and to capture flavor.
- Add the sauce and cook: Combine soy sauce, sugar, garlic, ginger, sesame oil and chicken broth. Add the mixture and scallions, close the lid, and cook on High Pressure for 5 minutes. Natural release for 10 minutes, then quick release remaining pressure.
- Thicken the sauce: Mix cornstarch with cold water to make a slurry. Switch to Sauté (low), stir in the slurry, and simmer until the sauce thickens to a glossy consistency.
- Serve the Mongolian Chicken over rice and garnish with sliced green onions and sesame seeds. Add red pepper flakes if you like heat.
How to Make Mongolian Chicken on the Stovetop
If you don’t have an Instant Pot, you can make this on the stovetop with a skillet or wok:
- Prepare the chicken: Cut chicken into thin or bite-size pieces and toss with cornstarch to coat.
- Pan-fry: Heat oil and stir-fry the chicken 3–4 minutes per side until golden and mostly cooked through. Remove and drain briefly on paper towels.
- Make the sauce: Sauté garlic and ginger for 30 seconds, then add soy sauce, sesame oil, water and sugar. Bring to a simmer and whisk in a cornstarch slurry (1–2 tsp cornstarch mixed with cold water) until slightly thickened.
- Combine and serve: Return the chicken to the pan, toss to coat in the sauce, and serve over rice or noodles.
What to Serve with Mongolian Chicken
- Broccoli
- Asparagus
- Bok choy
- Cabbage
- Noodles
- White rice
- Brown rice
- Fried rice
Other Recipes:
Instant Pot Chicken Lettuce Wraps
Instant Pot Adobo Chicken
Instant Pot Chicken Lo Mein
Instant Pot Brown Basmati Rice
Kitchen Essentials and Items Used in This Recipe
Instant Pot or a similar electric pressure cooker, a sharp knife for cutting the chicken, a mixing bowl for the cornstarch coating and slurry, and a spatula or wooden spoon for deglazing and stirring.
Instant Pot Mongolian Chicken
Ingredients
- 1 pound chicken breast, cut into 1-inch cubes
- 3 scallions, cut into 3-inch pieces
- 6 Tbsp low-sodium soy sauce
- 4 Tbsp sugar (adjust to taste)
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 Tbsp cornstarch (for coating chicken)
- 2 Tbsp oil for sautéing chicken
- 2 tsp cornstarch (for slurry)
- 4–5 Tbsp water (for slurry)
- 1/2 tsp sesame seeds for garnish
- Chopped scallion for garnish
Instructions
Directions
- Set the Instant Pot to Sauté (“More”/hot). Cut chicken into 1-inch cubes and toss in a zip-top bag with 2 Tbsp cornstarch to coat.
- Mix soy sauce, sugar, garlic, ginger, sesame oil and chicken broth in a bowl and set aside.
- When oil is hot, add chicken and sauté 3–4 minutes until pieces gain some color. Pour in the soy sauce mixture and deglaze the bottom of the pot, scraping up browned bits. Scatter scallions on top, secure the lid, seal the vent, and cook on Poultry/High pressure for 5 minutes. Let pressure naturally release for 10 minutes, then quick-release.
- Whisk 2 tsp cornstarch with 4–5 Tbsp cold water to make a slurry. Press Cancel, select Sauté, stir in the slurry and simmer until sauce thickens, about 1–2 minutes. Press Cancel.
- Serve over rice, garnish with chopped scallions and sesame seeds, and enjoy.
Nutrition
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