Description
A flavorful and easy Instant Pot sesame chicken recipe that’s perfect for a quick weeknight meal. Tender chunks of chicken coated in a sweet and savory sauce, garnished with sesame seeds and green onions, served over a bed of fluffy rice.
Ingredients
Units
Scale
Chicken:
- 2 pounds chicken breasts, boneless and skinless, cut into bite-size pieces
Sauce:
- 1/2 cup low-sodium soy sauce
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1/4 cup ketchup
- 1 teaspoon hot sauce or sriracha
- 1/4 cup honey or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish:
- 1 tablespoon sesame seeds
- Chopped green onion
Instructions
- Add the chicken to the Instant Pot, followed by soy sauce, garlic, ginger, ketchup, and hot sauce or sriracha. Give everything a quick stir. Cover the pot with the lid, and make sure that the valve is in sealing position. Press on MANUAL or PRESSURE COOK and cook on high for 3 minutes.
- Allow the Instant Pot to come to pressure, and when it beeps, quickly release the steam by turning the vent to RELEASE position. Carefully remove the lid, and press on the SAUTE setting. Add the honey, sesame oil, and cornstarch slurry.
- Make the cornstarch slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Add it to the sauce, stir until thickened, and switch off the saute setting.
- If needed, add another tablespoon of cornstarch slurry to thicken the sauce more. Serve over rice, garnished with green onions and toasted sesame seeds.
Notes
- Use low-sodium soy sauce to prevent the sauce from being too salty.
- If using regular soy sauce, use ¼ cup soy sauce or tamari and ¼ cup of water.
Nutrition
- Serving Size: 1 portion without rice
- Calories: 320 kcal
- Sugar: 17g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
