Mongolian Chicken Recipe Instant Pot: Sweet and Savory Pressure Cooker Delight

I developed this pressure cooker version to capture authentic Mongolian flavors with modern convenience. The Instant Pot transforms tough chicken into tender, sauce-coated pieces in 20 minutes.

The sauce balances sweet, savory and garlicky notes through hoisin, soy and brown sugar. A cornstarch slurry at the end creates that signature glossy, clingy consistency that coats every bite perfectly.

What emerges is fall-apart chicken in a rich, complex sauce that tastes like it simmered for hours. The aroma alone will have everyone gathering around the kitchen.

Serve over steamed rice with steamed broccoli for a complete meal. This technique delivers restaurant results without the takeout price.

Ingredients for Mongolian Chicken Recipe Instant Pot

Authentic Mongolian flavors come alive with these carefully selected ingredients for your pressure cooker.

The chicken is critical—boneless, skinless thighs deliver the fall-apart texture this dish demands. Costco offers excellent quality at bulk prices, but any supermarket will work. For the hoisin sauce, Kikkoman or Lee Kum Kee brands are reliable and widely available. Fresh ginger is non-negotiable; look for firm, smooth roots with a vibrant golden color.

No hoisin? Barbecue sauce plus a dash of soy can approximate the flavor in a pinch. Brown sugar can be replaced with coconut sugar for a deeper taste. For a gluten-free version, use tamari instead of soy sauce and ensure cornstarch is certified gluten-free. The rice vinegar can be apple cider vinegar if needed.

Store fresh ginger in the freezer—it grates easily straight from frozen. The chicken marinates beautifully for 24 hours if prepping ahead. Leftovers keep for 4-5 days in the fridge or can be frozen for 3 months.

Step-by-Step Instructions for Mongolian Chicken Instant Pot

Achieve restaurant-quality results with this efficient pressure cooker method for tender, flavorful chicken.

Step 1: Coat and Sear the Chicken

Cut the 1.5 lb boneless, skinless chicken thighs into bite-sized pieces and pat them dry with paper towels. Toss the chicken with 0.25 cup cornstarch until evenly coated—this creates a light crust that thickens the sauce later.

Set your Instant Pot to the “Sauté” function and add the 2 tbsp vegetable oil. When the oil shimmers, add the chicken in a single layer (work in batches if needed). Sear undisturbed for 2-3 minutes until golden brown on the bottom. Flip and sear for another 2 minutes until crispy and cooked through. Transfer to a plate and set aside.

Step 2: Build the Aromatic Sauce Base

In the same pot, add the minced 4 cloves garlic cloves and 1 tbsp fresh ginger. Sauté for 30-45 seconds until fragrant—don’t let the garlic burn, as it will turn bitter. The aroma should be bold and inviting, signaling the base is ready.

Pour in the 0.5 cup hoisin sauce, 0.33 cup soy sauce, 0.33 cup brown sugar, and 2 tbsp rice vinegar. Stir well to combine, scraping up any browned bits from the bottom. These bits add depth and complexity to the sauce. Bring the mixture to a gentle simmer.

Step 3: Pressure Cook to Perfection

Return the seared chicken to the pot and pour in the 0.5 cup chicken broth. Stir to combine, ensuring the chicken is submerged in the liquid. Secure the lid, set the valve to “Sealing,” and cook on “High Pressure” for 5 minutes.

Once the cooking cycle completes, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. This natural release ensures the chicken stays tender and juicy. Open the lid carefully, as the contents will be hot.

Step 4: Thicken and Finish the Sauce

Set the Instant Pot back to “Sauté” mode. If the sauce is too thin, create a slurry with 1 tbsp cornstarch mixed with 1 tbsp water and stir it into the pot. Simmer for 2-3 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.

Stir in the thinly sliced 4 whole green onions, reserving some for garnish. The sauce should cling to the chicken and glisten slightly. Taste and adjust seasoning if needed—this is your final chance to balance the sweet and savory flavors.

Step 5: Garnish and Serve Immediately

Drizzle the finished dish with the 1 tsp sesame oil and sprinkle with the 1 tbsp sesame seeds and remaining green onions. The sesame oil adds a nutty aroma that ties all the flavors together.

Serve hot over steamed rice or noodles. The chicken should be tender and coated in a rich, velvety sauce. The dish is best enjoyed immediately, while the sauce is still glossy and the garnishes fresh.

Creative Variations of This Recipe

Spicy Sichuan Twist

Add 1 tbsp chili garlic sauce and ½ tsp Sichuan peppercorns to the sauce base for a fiery, numbing heat. This Portland farmers market favorite adds complexity while staying true to the dish’s roots. I love the way the heat builds slowly. 🌶️

Honey Sriracha Fusion

Replace brown sugar with ¼ cup honey and add 2 tbsp sriracha for a sweet-spicy fusion. The honey from my backyard garden adds a floral note that pairs beautifully with the garlic and ginger.

Vegetable-Packed Version

Stir in 1 cup bell pepper strips and 1 cup snap peas when pressure cooking. This adds color and texture while keeping the dish hearty. Use vegetables from New Seasons Market for the freshest results.

Slow Cooker Adaptation

Brown the chicken as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. This method works great when I’m making dinner for Tom and Lily on busy days.

Gluten-Free Option

Use tamari instead of soy sauce and ensure cornstarch is certified gluten-free. The Lee Kum Kee brand tamari works perfectly in this recipe. I’ve served this version to gluten-sensitive friends with rave reviews. 💡

Extra Saucy Variation

Double the sauce ingredients for a sauce-heavy version perfect for noodles. Add ½ cup water to the Instant Pot to account for the extra liquid. The extra sauce soaks into rice beautifully for meal prep.

Frequently Asked Questions