Instant Pot Sesame Shredded Chicken
User Reviews
5
Instant Pot Sesame Shredded Chicken
Description
The chicken pieces are layered in the Instant Pot with water and cooked on high pressure to reach a safe internal temperature. Resting allows the juices to settle. Meanwhile, cucumbers are prepared by salting and optionally rinsing to remove excess water, contributing a refreshing crunch to the dish. Shredded chicken is tossed with the savory, slightly tangy sesame sauce, incorporating soy and Shaoxing wine flavors with a hint of sweetness and acidity from vinegar and sugar. Toasted white sesame seeds add visual appeal and nutty notes when sprinkled on top.
Served cold or at room temperature, this dish balances tender chicken with crisp cucumber and a flavorful sesame dressing. Optional add-ins like pickled vegetables or jellyfish can enhance texture and flavor variety.
The recipe notes encourage rating if tried and suggest small adjustments to meat cuts and cook times depending on preferences. Internal temperature checks ensure safe and properly cooked chicken.
Ingredients
- ~2 ¼ pounds (1037g) chicken thighs or drumsticks or chicken breasts
- 1 - 2 (410g - 820g) cucumber julienne
- ½ teaspoon table salt fine, per 400g cucumber
- black pepper ground, to taste
- salt ground, to taste
Sesame Sauce Mixture
- 1 talk green onion , finely chopped
- 2 tablespoons (30ml) sesame oil roasted
- 1 tablespoon (15ml) Shaoxing wine or sherry wine
- 1 tablespoon (15ml) soy sauce regular
- ½ teaspoon (1.5ml) white vinegar
- ¼ teaspoon (1g) granulated sugar
Ganish
- white sesame seed toasted
Instructions
- Pressure Cook Chicken Breast: Pour 1 cup of cold running tap water in the pressure cooker. Place 2 chicken breasts on top of a trivet. Layer a steamer basket with another 2 chicken breasts on top. Close the lid and cook at High Pressure for 5 minutes (For Chicken Thighs: High Pressure for 6 minutes; For Drumsticks or Leg Quarters: High Pressure for 8 minutes) + 10 minutes Natural Release. The floating valve may drop at the 8-minute mark. Leave the pot untouched for a full 10 minutes.Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breasts in a large mixing bowl for 5 – 8 minutes. Discard chicken skin if desired. Shred chicken meat with 2 forks or by hand.
- (Optional) Remove Moisture from Cucumbers: While the chicken breasts are pressure cooking, place julienned cucumber in a colander or mesh strainer. Season with ½ tsp fine table salt per 400g cucumber. Mix well. Let them sit for 15 minutes. Moisture will begin to come out of the cucumber pieces. Drain and pat dry with paper towels.
- Make Sesame Sauce Mixture: In a small mixing bowl, mix 2 tbsp (30ml) roasted sesame oil, finely chopped green onions, 1 tbsp (15ml) Shaoxing wine, 1 tbsp (15ml) regular soy sauce, ½ tsp (1.5ml) white vinegar, and ¼ tsp granulated sugar together.
- Toast Sesame Seed: Toast white sesame seed on a skillet over medium heat.
- Make Sesame Shredded Chicken: Pour sesame sauce mixture in the large mixing bowl filled with shredded chicken. Mix well. Taste and season with salt & ground black pepper. You will need a few pinches of salt to open up the flavor (we added 5 - 6 pinches). Mix in the julienned cucumber and toasted white sesame seed.
- Serve: To serve cold, place in the fridge to chill for at least 2 hours. This dish is mostly served cold, but it can be eaten warm as well.
Notes
- You can add pickled carrots, pickled daikon, or jellyfish to the shredded chicken for additional texture and flavor.
- Use a food thermometer to verify chicken reaches 161°F – 163°F for safe doneness.
- Adjust cooking times depending on the chicken cut: thighs, breasts, or drumsticks.
- Leaving the chicken to rest after pressure cooking helps retain moisture before shredding.
- If you try this recipe, consider leaving a rating in the comments for feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 563mg | 23% |
| Potassium | 738mg | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 18mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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