This Instant Pot Sesame Chicken recipe turns simple ingredients into a delicious dish in under an hour. With its perfect balance of sweet honey, savory soy sauce, and nutty sesame flavors, this pressure cooker version delivers all the taste you crave with minimal effort!
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🍗This recipe achieves that perfect sticky, glossy sauce and tender chicken you would expect from your favorite takeout spot!
My 2 Best Tips For Making Instant Pot Sesame Chicken
Proper Browning: Don’t skip the initial sauté step – browning the chicken creates deeper flavor and better texture in the final dish. Those caramelized bits that form on the bottom of the pot will dissolve into the sauce during pressure cooking, creating layers of rich, complex flavor that you simply can’t get any other way.
Cornstarch Technique: Always mix cornstarch with cold water first to create a smooth slurry and prevent lumpy sauce formation. I whisk the mixture thoroughly until completely smooth before adding it to the hot sauce, then stir constantly while it thickens to ensure a perfectly glossy finish.
I always let my cubed chicken sit in the soy sauce for 15-20 minutes before cooking because it helps the meat absorb more flavor throughout instead of just on the surface.
I’ve also realized placing a piece of parchment paper over the chicken before sealing the instant pot prevents sauce from splattering on the lid and makes cleanup much easier.
You can eat this sesame chicken straight from the bowl or serve it over fluffy rice! I love pairing it with steamed broccoli and extra sesame seeds for a complete meal.
🩷 Melissa
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Instant Pot Sesame Chicken Recipe – Sweet & Savory
Ingredients
- 4 boneless skinless chicken breasts cut into 1 inch cubes, about 2 pounds
- 2 tablespoons cooking oil
- ½ cup honey
- ¼ cup soy sauce
- 4 teaspoons sesame oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- Sesame seeds optional garnish
- Chopped green onions optional garnish
Instructions
- Set the instant pot to the sauté mode.
- Working in batches, sauté the chicken in the instant pot with the cooking oil. Cook for about 1-2 minutes or until chicken browns. You do not want the chicken to cook all the way through.
- Add in the honey, soy sauce, sesame oil, garlic powder, and ground ginger.
- Seal the instant pot and cook on high for 4 minutes. Once done cooking, do a quick release and carefully open the lid after all the pressure has released.
- In a small bowl, mix the cornstarch together with the water.
- Turn the instant pot to the sauté mode again and add in the cornstarch mixture. Sauté until sauce thickens up, about 1-2 minutes.
- Season with salt and pepper to taste.
- Plate and serve with sesame seeds and chopped green onions as a garnish. You can serve it with a side of cooked rice.
Notes
- Store the leftovers in the refrigerator for 3-4 days in an airtight container.
- For longer storage, freeze for up to 3 months.
Nutrition
How To Make Instant Pot Sesame Chicken
Step 1: Sauté cubed chicken in the Instant Pot using cooking oil.
Step 2: Add honey, soy sauce, sesame oil, garlic powder, and ginger, then cook on high for 4 minutes.
Step 3: Mix cornstarch with water, then sauté in the Instant Pot until the sauce thickens.
Step 4: Serve garnished with sesame seeds and green onions, optionally with rice or veggies.
Recipe FAQs
Yes, chicken thighs work wonderfully and stay even more tender. Use the same cooking time and method.
Don’t overcook during the browning phase – just 1-2 minutes per batch. The pressure cooking will finish the job perfectly.
Continue sautéing for another minute or two, or add an additional teaspoon of cornstarch mixed with water.
More Delicious Chicken Recipes to Consider
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