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5.0 from 21 votes

Instant Pot Sesame Chicken

This Instant Pot Sesame Chicken is ready in about 20 minutes.

Prep Time
7 mins
Cook Time
7 mins
Pressure Building Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 405 kcal
Course: Main Course
Cuisine: Asian , American

Ingredients

  • 2 lbs. boneless skinless chicken breasts cut into approximately 1 inch pieces
  • 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 grated fresh ginger or ginger paste
  • 1/4 cup light brown sugar
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 2 Tbsp water
GARNISHES
  • 1 Tbsp sesame seeds
  • sliced green onions

Instructions

    Cup of Yum
  1. Add cubed chicken, salt, pepper, soy sauce, ketchup, garlic, ginger and sriracha to the Instant Pot. Stir to combine.
PRESSURE COOK
  1. 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.
  2. Once pressure cooking is finished, turn the valve to “venting” to perform a quick pressure release.
THICKEN SAUCE
  1. Open lid and select “saute”. Add brown sugar, sesame oil, and rice vinegar. Stir to combine.
  2. 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
  1. Serve immediately, garnished with sesame seeds and sliced green onions. We love to have this alongside white or jasmine rice and steamed broccoli.

Notes

  • Add cubed chicken, salt, pepper, soy sauce, ketchup, garlic, ginger and sriracha to the insert of a slow cooker.
  • Cover and cook on LOW for 2-3 hours.
  • Add brown sugar, sesame oil and rice vinegar and stir.
  • Whisk together cornstarch and water until smooth, then stir that mixture into the chicken and sauce in slow cooker.
  • Cook, uncovered, on HIGH for 10-15 minutes, stirring often, until sauce has thickened to your liking.
  • Serve and garnish as written.
  • If you need or want to cook the chicken longer, you can cook whole boneless skinless chicken breasts on LOW for 6-8 hours, although this will likely be a shredded sesame chicken.
  • Add 2 Tbsp vegetable or canola oil to a large skillet or wok and heat over MED HIGH heat.
  • While oil is heating up, whisk together soy sauce, ketchup, sriracha sauce, brown sugar, sesame oil, and rice vinegar.  Set aside.
  • Once hot, add cubed chicken, season with salt and pepper, and cook about 3-4 minutes until chicken is browned and mostly cooked through.  Depending on the size of your skillet, you may need to brown the chicken in batches.
  • Remove chicken to a plate.
  • Add garlic and ginger and cook about 30 seconds, stirring very often.  Stir in sauce you whisked together earlier.
  • In a small mixing bowl whisk together cornstarch and water until smooth, then stir that mixture into the sauce in the skillet.  Add browned chicken back to the skillet, along with any accumulated juices on the plate.
  • Cook, stirring often, until sauce is thickened to your liking.
  • Serve and garnish as written.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 23g (8%) Protein 52g (104%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 145mg (48%) Sodium 2313mg (96%) Potassium 974mg (28%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 126IU (3%) Vitamin C 5mg (6%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 405

% 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.