Instant Pot Garlic Sesame Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
291 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Garlic Sesame Chicken
Description
The recipe starts by combining chicken thigh pieces with a mix of sesame oil, soy sauce, minced garlic, grated ginger, brown sugar, chicken broth, rice vinegar, water, and red pepper flakes. The ingredients cook under high pressure in an Instant Pot for five minutes, allowing the chicken to absorb the fusion of savory, slightly sweet, and tangy flavors.
After a natural release, the sauce is thickened by adding a cornstarch slurry while using the sauté function on low heat. This step creates a glossy, clingy sauce that coats the chicken pieces evenly. Adjusting the slurry can tailor sauce thickness further.
Green onions and sesame seeds provide fresh, nutty garnishes that enhance the presentation and add mild texture contrast. The resulting dish is juicy, rich, and flavorful, suitable for serving over rice or noodles.
Ingredients
Dump & Cook:
- 2 lbs chicken thighs cut into 1-2 inch pieces, boneless and skinless
- 2 tablespoons sesame oil
- 1/4 cup soy sauce low sodium
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1/3 cup brown sugar
- 1/2 cup chicken broth low sodium
- 1 tablespoon rice vinegar
- 1/4 cup water
- 1/4 teaspoon red pepper flakes
Cornstarch Slurry:
- 2 tablespoons water
- 2 tablespoons cornstarch
Garnish:
- 2 green onions sliced
- sesame seeds
Instructions
- Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, rice vinegar, red pepper flakes, brown sugar, chicken broth, and water.
- Please make sure to stir well to combine all the ingredients.
- Close the lid, and make sure the pressure cooker is sealed. Set up the pressure Cooker to cook on High Pressure for 5 minutes.
- Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
- Select the Sauté function on LOW.
- In a small bowl, combine two tablespoons of cornstarch with two tablespoons of water and whisk until well combined, with no lumps.
- Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
- If you want the sauce to be even thicker, mix one more tablespoon of cornstarch with one tablespoon of juice and add it to the pressure cooker.
- Let the chicken stand for 5-7 minutes; the sauce will thicken more.
- Serve over rice and garnish with fresh chopped green onions and sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 291kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 501mg | 21% |
| Potassium | 433mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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