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.
Ingredients
For the Sauce
- 1/2 cup soy sauce Use low-sodium if watching salt.
- 1/4 cup honey Maple syrup can be used as a substitute.
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Alternatively, use 1/2 teaspoon ground ginger.
- 1 tablespoon cornstarch For thickening the sauce.
- 2 tablespoons water To mix with cornstarch for slurry.
For the Chicken
- 2 lbs chicken thighs or breasts (boneless, skinless) Thighs are more forgiving and stay juicier.
For Garnish
- sesame seeds For garnish.
- green onions, chopped For garnish.
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve hot, sprinkled with sesame seeds and chopped green onions.
Notes
Store leftovers in an airtight container for up to 4 days. For gluten-free, swap soy sauce for tamari or coconut aminos.