Instant Pot Sesame Chicken
This Instant Pot Sesame Chicken recipe delivers tender, juicy chicken coated in a sticky, flavorful sesame sauce—all made in a fraction of the time it takes to order delivery.
Servings: 4 servings
Calories: 506kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1/4 cup water or chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 green onions sliced, for garnish
- Cooked rice for serving
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Add the chicken pieces and cook until lightly browned but not fully cooked through, about 3-4 minutes. Remove chicken and set aside.
- Add garlic and ginger to the pot and sauté for about 30 seconds until fragrant.
- Pour in soy sauce, honey (or brown sugar), rice vinegar, and water (or broth). Stir to combine and scrape up any browned bits from the bottom.
- Return the chicken to the pot. Close the lid, set valve to sealing, and cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 5 minutes.
- When cooking is complete, carefully do a quick release of the pressure.
- In a small bowl, mix cornstarch with sesame oil to make a slurry. Set the Instant Pot to ‘Sauté’ mode again and stir the slurry into the pot. Cook, stirring frequently, until the sauce thickens, about 2-3 minutes.
- Sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately over cooked rice.
Nutrition
Calories: 506kcal | Carbohydrates: 19g | Protein: 31g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 957mg | Potassium: 491mg | Fiber: 1g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg