Secret to the best 20-Min Instant Pot Sesame Chicken
Craving takeout? Make this quick and easy Instant Pot Sesame Chicken recipe for dinner tonight. Discover the simple steps to a delicious meal that tastes even better than your favorite restaurant version, all made in under 30 minutes.
Ingredients
- For the Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 0.25 cup cornstarch for coating the chicken
- 2 tbsp sesame oil
- For the Sesame Sauce
- 0.5 cup low-sodium soy sauce or tamari for gluten-free
- 0.25 cup honey
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 0.25 cup water or low-sodium chicken broth
- For the Slurry & Garnish
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tbsp toasted sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- Prepare Chicken: Pat the chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with 1/4 cup of cornstarch until each piece is evenly and lightly coated.
- Mix Sauce: In a separate small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, minced ginger, minced garlic, and water. Set aside.
- Sauté Chicken: Set your Instant Pot to the 'Sauté' function on high. Once it displays 'Hot', add the sesame oil. Carefully add the coated chicken in a single layer (work in batches if needed to avoid crowding). Brown the chicken for 1-2 minutes per side, until golden. It does not need to be cooked through. Remove the chicken and set aside on a plate.
- Deglaze Pot: Press 'Cancel'. Pour a small amount of the prepared sauce into the hot inner pot and use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom. This step is crucial to prevent the 'Burn' notice.
- Pressure Cook: Return the browned chicken to the pot. Pour the remaining sauce over the top. Secure the lid, ensure the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') on high pressure and set the time for 4 minutes.
- Release and Thicken: When the timer beeps, perform a quick pressure release by carefully turning the valve to 'Venting'. Once the pin drops, open the lid. Press 'Cancel', then select the 'Sauté' function again. In a small cup, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Slowly pour the slurry into the bubbling sauce while stirring continuously. Cook for 1-2 minutes until the sauce has thickened to a glossy, glaze-like consistency.
- Serve: Turn off the Instant Pot. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice or with steamed broccoli for a complete meal.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken further upon cooling.
Spice it Up: For a spicy kick, add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce mixture.
Serving Suggestion: This dish is perfect served over jasmine rice, quinoa, or noodles. Add a side of steamed broccoli, bok choy, or bell peppers to complete the meal.
