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Instant Pot Chinese Sesame Chicken

Enjoy this Instant Pot Asian Chicken that’s packed full of sweet and nutty flavor is better than takeout.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 295 kcal
Course: Main Course , Dinner
Cuisine: Chinese

Ingredients

  • 2 lbs (900g) boneless skinless chicken thighs or breast, cut into 1-2 inch pieces
  • 1/2 cup (120ml) low sodium Tamari soy sauce
  • 1/3 cup (113g) honey
  • 1/4 cup (60ml) water
  • 1 Tbsp sesame oil
  • 1 Tbsp ketchup
  • 1 Tbsp hot sauce
  • 1 Tbsp rice vinegar
  • 2 tsp minced garlic 
  • 2 tsp minced ginger
Cornstarch Slurry:
  • 2 Tbsp cornstarch
  • 1 1/2 Tbsp water
Toppings:
  • 3 green onions sliced
  • 1 Tbsp toasted sesame seeds

Instructions

Instant Pot Instructions:
    Cup of Yum
  1. Add the chicken through to the minced ginger from the ingredients list into the Instant Pot insert.
  2. Mix everything, close lid, seal, pressure cook on high pressure/manual for 4 mins.
  3. When done perform a Quick Pressure Release and open lid.
  4. Remove the chicken and leave the sauce behind (or you can leave chicken in).
  5. Select the Sauté mode.
  6. Make the Cornstarch Slurry by combining the cornstarch and water in a mixing bowl until smooth.
  7. Add mixture to the Instant Pot and combine. Cook, making sure to mix regularly until the sauce thickens, anywhere from about 2-4 mins (or done to your preference).
  8. Switch Instant Pot off, add chicken back in, let stand for a few mins then serve over rice topped with sliced green onions and sesame seeds.
Slow Cooker Instructions:
  1. Start by browning your chicken.
  2. Add low sodium Tamari soy sauce through to the minced garlic from the ingredients list into the slow cooker. Mix everything.
  3. Cover the slow cooker and cook on HIGH for 4 hrs.
  4. Make cornstarch slurry, mix it in and cook for another 30 mins or until done.

Notes

  • Usually for this recipe, you’d coat the chicken in flour and fry it, but I’ve changed this up a bit to avoid getting a burn notice. 
  • It’s better to remove the chicken when thickening the sauce so that it does not overcook the chicken. But if you prefer, you can leave it in and keep an eye on the chicken so it does not over cook.
  • Don’t use flour – stick with cornstarch. 
  • For thicker sauce, add an extra tablespoon of cornstarch and water.
  • You can make this a Dump and Start recipe by not thickening the sauce. But I think it tastes best thickened. 
  • Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
  • There are 8 Blue Plan SmartPoints in one serving of these.
  • Usually for this recipe, you’d coat the chicken in flour and fry it, but I’ve changed this up a bit to avoid getting a burn notice. 
  • It’s better to remove the chicken when thickening the sauce so that it does not overcook the chicken. But if you prefer, you can leave it in and keep an eye on the chicken so it does not over cook.
  • Don’t use flour – stick with cornstarch. 
  • For thicker sauce, add an extra tablespoon of cornstarch and water.
  • You can make this a Dump and Start recipe by not thickening the sauce. But I think it tastes best thickened. 
  • Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Nutrition Information

Calories 295kcal (15%) Carbohydrates 21g (7%) Protein 32g (64%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 144mg (48%) Sodium 1298mg (54%) Potassium 452mg (13%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 109IU (2%) Vitamin C 3mg (3%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 295

% Daily Value*

Calories 295kcal 15%
Carbohydrates 21g 7%
Protein 32g 64%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 144mg 48%
Sodium 1298mg 54%
Potassium 452mg 10%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 109IU 2%
Vitamin C 3mg 3%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.