Instant Pot Sesame Chicken
User Reviews
5
-
Prep Time
7 mins
-
Cook Time
3 mins
-
Pressure Building Time
10 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
405 kcal
-
Course
Main Course
Instant Pot Sesame Chicken
Description
This recipe uses boneless, skinless chicken breast cut into bite-sized pieces pressure cooked briefly in a sauce combining savory, sweet, and mildly spicy elements including soy sauce, ketchup, sriracha, garlic, and ginger. After cooking under pressure, the sauce is thickened on sautée mode using a cornstarch slurry, allowing it to coat the tender chicken evenly.
The toasted sesame oil and rice vinegar add depth and brightness, with sesame seeds and sliced green onions providing a final garnish. The dish offers a balance of bold, tangy, and lightly sweet flavors with tender chicken pieces.
Serve immediately alongside jasmine or white rice and steamed vegetables like broccoli for a complete meal. Variations include slow cooker preparation or pan-frying chicken separately to brown before finishing the sauce.
Using the Instant Pot speeds cooking without sacrificing flavor, and the quick pressure release prevents overcooking chicken. Adjust sriracha to taste for spiciness.
Ingredients
- 2 lbs. chicken breast cut into approximately 1 inch pieces, boneless skinless
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup soy sauce reduced sodium is best
- 3 Tbsp ketchup
- 1 tsp Sriracha sauce
- 3 cloves garlic minced
- 2 tsp ginger or ginger paste, grated fresh
- 1/4 cup light brown sugar
- 1 Tbsp sesame oil toasted
- 1 Tbsp rice vinegar
- 2 Tbsp cornstarch
- 2 Tbsp water
GARNISHES
- 1 Tbsp sesame seeds
- green onion sliced
Instructions
- Add cubed chicken, salt, pepper, soy sauce, ketchup, garlic, ginger and sriracha to the Instant Pot. Stir to combine.
PRESSURE COOK
- Secure lid, making sure the valve is set to “sealing”. Select manual or pressure cook and use the +/- buttons to set it to 3 minutes.
- Once pressure cooking is finished, turn the valve to “venting” to perform a quick pressure release.
THICKEN SAUCE
- Open lid and select “saute”. Add brown sugar, sesame oil, and rice vinegar. Stir to combine.
- In a small mixing bowl, whisk together the cornstarch and water until smooth. Stir into chicken and sauce. Continue cooking, stirring with a wooden spoon until sauce is thickened to your liking. This usually takes me about 2-3 minutes.
GARNISH AND SERVE
- Serve immediately, garnished with sesame seeds and sliced green onions. We love to have this alongside white or jasmine rice and steamed broccoli.
Notes
- Chicken can also be cooked on low in a slow cooker for 2-3 hours or for 6-8 hours if whole breasts are used, though the texture will become shredded.
- For stovetop version, brown cubed chicken in oil before adding sauce and thickening with cornstarch mixture.
- Serve immediately to enjoy the best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 52g | 104% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 2313mg | 96% |
| Potassium | 974mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
