Instant Pot Mongolian Chicken Thighs with Pot in Pot Rice
While we love Mongolian Beef, not all of our family members are beef eaters, so this is the perfect alternative for those who want to enjoy a great takeout meal at home that satisfies everyone's taste.
Equipment
- Tall Trivet
- One Stacker pan
Ingredients
- 2 lbs boneless skinless chicken thighs
Mongolian Sauce:
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp garlic minced
- 1 tsp ground ginger
Pot-in-Pot Rice:
- 2 cups white rice, rinsed (not the rice cup, use regular measuring cup)
- 2 cups water
- 1 tsp salt
Finishing:
- 3 Tbsp cornstarch
- 3 Tbsp water
- 3 green onions sliced
- 1 Tbsp sesame seeds
Instructions
Mongolian Sauce:
- Mix your sauce ingredients together in a med mixing bowl. Add chicken pieces. This can sit and marinade all day or overnight until you are ready to cook.
Pot-in-Pot Rice:
- When you are ready to cook your meal. Pour chicken and the marinade into the bottom of the pot.
- Measure 2 cups of rice and pour into one stacker pan. If you don't have a stacker pan, any 7x3 inch metal pan will work fine. Rinse your rice until water runs clear. Add 2 cups of water over rinsed rice. Season with salt if desired.
- Place a tall trivet in the pressure cooker right over the to of the chicken. Add your pan of rice, leaving it uncovered, and set it on the trivet.
- Set your pot to Pressure Cook or Manual for 8 min and let it finish with a 10 min NPR.
Finishing:
- When your NPR is finished, turn off your pot (press Cancel). Now, carefully remove the hot pan of cooked rice and fluff with a fork. You can cover it with a plate for now to keep warm while you finish cooking your dinner.
- Remove the trivet, and make your cornstarch and water slurry. Press Saute and let your pot begin to heat up. Pour slurry into your chicken and sauce mixture while it heats and stir well. Your mixture will begin to thicken as the sauce comes to a boil. Chicken should be tender enough to break apart a bit, which is fine.
- When your sauce is thickened, you can begin plating your dinner. Top each serving with sliced green onions and sesame seeds if you like.
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Instant Pot Mongolian Chicken Thighs with Pot in Pot Rice
While we love Mongolian Beef, not all of our family members are beef eaters, so this is the perfect alternative for those who want to enjoy a great takeout meal at home that satisfies everyone's taste.
Servings: 4 servings
Equipment
- Tall Trivet
- One Stacker pan
Ingredients
- 2 lbs boneless skinless chicken thighs
Mongolian Sauce:
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp garlic minced
- 1 tsp ground ginger
Pot-in-Pot Rice:
- 2 cups white rice, rinsed (not the rice cup, use regular measuring cup)
- 2 cups water
- 1 tsp salt
Finishing:
- 3 Tbsp cornstarch
- 3 Tbsp water
- 3 green onions sliced
- 1 Tbsp sesame seeds
Instructions
Mongolian Sauce:
- Mix your sauce ingredients together in a med mixing bowl. Add chicken pieces. This can sit and marinade all day or overnight until you are ready to cook.
Pot-in-Pot Rice:
- When you are ready to cook your meal. Pour chicken and the marinade into the bottom of the pot.
- Measure 2 cups of rice and pour into one stacker pan. If you don't have a stacker pan, any 7×3 inch metal pan will work fine. Rinse your rice until water runs clear. Add 2 cups of water over rinsed rice. Season with salt if desired.
- Place a tall trivet in the pressure cooker right over the to of the chicken. Add your pan of rice, leaving it uncovered, and set it on the trivet.
- Set your pot to Pressure Cook or Manual for 8 min and let it finish with a 10 min NPR.
Finishing:
- When your NPR is finished, turn off your pot (press Cancel). Now, carefully remove the hot pan of cooked rice and fluff with a fork. You can cover it with a plate for now to keep warm while you finish cooking your dinner.
- Remove the trivet, and make your cornstarch and water slurry. Press Saute and let your pot begin to heat up. Pour slurry into your chicken and sauce mixture while it heats and stir well. Your mixture will begin to thicken as the sauce comes to a boil. Chicken should be tender enough to break apart a bit, which is fine.
- When your sauce is thickened, you can begin plating your dinner. Top each serving with sliced green onions and sesame seeds if you like.
