Instant Pot Sesame Chicken
A quick and easy one-pot dish featuring tender chicken coated in a savory-sweet sesame glaze, perfect for busy weeknights and meal prep.
I make this Instant Pot sesame chicken on repeat when life is busy — it’s fast, forgiving, and keeps well for lunches all week. Start to finish it’s mostly hands-off pressure cooking: a soy-honey-sesame sauce infuses the chicken, you thicken the cooking liquid into a glossy glaze, shred the meat, and toss everything back together. If you like one-pot dinners and crave takeout flavors with less fuss, this one hits the spot; I even pair it with lighter soups on chilly nights, like my favorite Instant Pot curry-lentil blend for a full-comfort meal that complements the sesame notes.
Why you’ll love this dish
This Instant Pot sesame chicken gives you rich, savory-sweet flavor without standing over a pan. It’s ideal for weeknights, meal prep, or feeding picky eaters — the sauce is familiar and kid-friendly, and you can easily scale it up for a crowd. Using the Instant Pot cuts cooking time and locks in moisture, so even boneless chicken breasts come out tender if you avoid overcooking.
What makes it especially practical:
- Minimal prep: a simple sauce whisk and the Instant Pot does the rest.
- Budget-friendly: boneless thighs stretch farther and stay juicy.
- Versatile: serve it over rice, noodles, or a bed of greens for low-carb.
Step-by-step overview
Before you dive in, here’s the workflow in plain steps so you know what to expect:
- Whisk together soy, honey, sesame oil, garlic, and ginger to make the sauce.
- Put the chicken in the Instant Pot and pour the sauce over it.
- Pressure-cook on high, then release pressure.
- Remove and shred the chicken while you thicken the sauce with a cornstarch slurry using the sauté function.
- Return shredded chicken to the glaze, toss, and serve with sesame seeds and green onions.
This roadmap helps you multitask — while the Instant Pot cooks, chop garnishes or steam a side.
What you’ll need
- 2 lbs chicken thighs or breasts (boneless, skinless) — thighs stay juicier; breasts work if you prefer leaner meat
- 1/2 cup soy sauce (use low-sodium if watching salt)
- 1/4 cup honey (maple works as a swap)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
- Green onions, chopped for garnish
Substitution notes:
- For gluten-free, swap soy sauce for tamari or coconut aminos.
- If you don’t have fresh ginger, 1/2 teaspoon ground ginger will do in a pinch (fresh is brighter).
- Use brown sugar instead of honey for a different caramel note.
Step-by-step instructions
- In a medium bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
- Place the chicken pieces in the Instant Pot in a single layer when possible. Pour the sauce evenly over the chicken.
- Secure the lid and set the Instant Pot to High Pressure for 10 minutes.
- When cooking finishes, carefully release the pressure according to your model’s instructions (quick release). Use an oven mitt or long utensil to keep hands safe from steam.
- Remove the chicken to a cutting board or bowl and set aside.
- In a small cup, stir the cornstarch into the 2 tablespoons of water to make a slurry.
- Pour the slurry into the remaining sauce in the pot. Turn on the Sauté function and stir until the sauce thickens and becomes glossy, about 2–4 minutes.
- Shred the chicken with two forks or chop it, then return it to the pot and stir to coat evenly in the thickened sauce.
- Serve hot, sprinkled with sesame seeds and chopped green onions.
Short, clear actions make it easy to follow even while multitasking.
01Ingredients
For the Sauce
For the Chicken
For Garnish
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 9 DONE03Recipe notes
- 01Store leftovers in an airtight container for up to 4 days. For gluten-free, swap soy sauce for tamari or coconut aminos.
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Best ways to enjoy it
Pairing suggestions and plating ideas:
- Serve over steamed jasmine or brown rice to soak up the sauce.
- Toss with cooked noodles (udon or lo mein) for a looser, saucier dish.
- For a lighter plate, serve over steamed broccoli or a bed of wilted bok choy.
- Garnish with toasted sesame seeds, sliced green onions, or a drizzle of chili oil for heat.
- For a weeknight bowl, add shredded carrots, cucumber ribbons, and a squeeze of lime.
If you like heartier soups alongside this, a creamy pot-pie–style soup is an unexpected but comforting partner — it balances the glaze’s sweetness with a savory broth that’s great for cooler nights.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before sealing.
Reheat: Gently rewarm on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwaving on medium power in 30–45 second bursts also works.
Freeze: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety note: Don’t leave chicken at room temperature for more than 2 hours (1 hour if it’s hot out). Reheat until the internal temperature reaches 165°F (74°C).
Creative twists
- Sesame-Orange: Add 2 tablespoons fresh orange juice and 1 teaspoon zest to the sauce for a citrus lift.
- Spicy sesame: Stir in 1 teaspoon sambal oelek or 1/2 teaspoon crushed red pepper when finishing.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Vegan swap: Replace chicken with extra-firm tofu or seitan; press and brown tofu first, then follow same timing but reduce pressure time to avoid over-softening.
- Crunch top: Toss in roasted cashews or sliced almonds before serving for texture.
Your questions answered
Can I cook this from frozen chicken?
A: Yes — increase the pressure time to 12–15 minutes for frozen boneless pieces, and allow a natural release for 5 minutes before quick releasing. Check that the internal temperature hits 165°F (74°C) before shredding.
Can I double the recipe?
A: You can double the sauce and chicken if your Instant Pot is large enough (6–8 quart). Ensure there’s space under the max fill line and that the liquid covers the food sufficiently for pressure to build.
What if my sauce doesn’t thicken?
A: Make sure the sauce reaches a boil on Sauté after adding the slurry; cornstarch needs heat to activate. If it’s still thin, add another 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water and repeat.
Is this spicy?
A: No — the base recipe is not spicy. Add chili flakes, Sriracha, or chili oil if you prefer heat.
How long does prep and total time take?
A: Prep is about 10 minutes. Pressure cook time is 10 minutes plus ~10–15 minutes for coming to pressure and releasing, so plan roughly 30–40 minutes total.
Conclusion
If you want a quick, family-friendly dinner that tastes like takeout with less fuss, this Instant Pot sesame chicken delivers every time. For a citrus-forward spin that keeps the same easy technique, see this take on Instant Pot sesame-orange chicken for more inspiration: Instant Pot Sesame-Orange Chicken | Against All Grain. Looking for more? Try my Instant Pot Chicken Thighs and Rice.
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