Instant Pot Kung Pao chicken

Hit the sear or sauté button on your Instant Pot, add the oil, and let it heat up.

While it’s heating, season your chicken with salt and diced bell peppers. Then, cook it on each side for 3-4 minutes.

Once the chicken is browned on both sides, hit cancel to turn off the sauté function.

Next, add the soy sauce, honey, Chinese five spice powder, minced garlic, and red pepper chili flakes. Mix well.

Next, close the lid on your Instant Pot, move the pressure valve to the sealing position, hit pressure cook or manual, and set the time for 4 minutes.

After the Instant Pot beeps, do a quick release by putting the pressure valve on the lid into the venting position. Remove the chicken and set it to the side.

Hit cancel and then hit your sauté or sear button again. Add the zucchini, chopped bell peppers, red chili peppers, and peanuts to the Instant Pot.

Sauté these for about three minutes until your bell pepper and zucchini become tender.

With your Instant Pot still on saute mode, place chicken back in the pot, and cook for another two minutes so that the chicken warms up alongside the remaining ingredients.

Garnish your chicken dish with chopped scallions and serve on rice or noodles.