Instant Pot Sesame Chicken Recipe

Ever crave that sweet and savory sesame chicken from your favorite takeout spot? What if I told you that you can whip up a healthier, faster version right at home—with hardly any effort? This Instant Pot sesame chicken recipe is a lifesaver on busy nights when you want a delicious meal without spending forever in the kitchen. It’s got that irresistible combination of tender chicken, sticky-sweet sauce, and just the right hint of spice. Plus, it all comes together in under 30 minutes!

A few months ago, I had one of those “uh-oh, what’s for dinner?” moments. The clock was ticking, the kids were starving, and all I had was some chicken breasts in the fridge. Enter the Instant Pot, my kitchen hero. With a few pantry staples like soy sauce, honey, and a touch of sriracha, we ended up with a meal that was even better than takeout! Now, it’s a go-to recipe for busy weeknights—and the best part? Everyone in the family loves it.

Let’s dive into the details so you can make this tasty, easy sesame chicken tonight!

this RECIPE

A bit of background: The magic of sesame chicken

Sesame chicken is a popular dish in American-Chinese cuisine, known for its balance of sweetness, savory umami, and a little bit of tang. Traditionally, this dish involves deep-frying the chicken pieces, but we’re skipping the heavy frying oil in favor of a lighter, quicker Instant Pot version. Instead of crispy fried chicken, we’re going for tender, juicy pieces that soak up a rich, sticky sauce. The combination of soy sauce, honey, and a little heat from sriracha gives it that signature flavor that you crave in takeout—minus the guilt!

Let’s talk ingredients: Key players in this recipe

Each ingredient here has a purpose, creating a sauce that’s bursting with flavor!

• Chicken breasts: Boneless, skinless chicken breasts are lean and cook quickly, especially in the Instant Pot. You could swap them for chicken thighs if you prefer a juicier texture. Just keep the pieces bite-sized for even cooking.
• Low-sodium soy sauce: This adds depth and that umami flavor we all love. Using low-sodium soy sauce keeps the saltiness in check, especially since we’re reducing the sauce later. If you’re gluten-free, you can substitute with tamari or coconut aminos.
• Garlic and ginger: Freshly minced garlic and grated ginger bring a warm, aromatic base to the sauce. If you’re in a pinch, garlic and ginger paste can work as substitutes, but fresh is best for that punchy flavor.
• Ketchup: This may seem like an odd addition, but ketchup adds both acidity and sweetness, helping to balance the other flavors. You can replace it with tomato paste and a bit of vinegar if you want a less sweet version.
• Hot sauce or sriracha: For a touch of heat, sriracha is perfect, but you can adjust the amount to suit your spice level. Not a fan of spicy food? Leave it out, or try a dash of red pepper flakes for a milder kick.
• Honey or brown sugar: Either works well to bring sweetness to the sauce. Honey adds a lovely floral note, while brown sugar makes the sauce richer. Use whichever you have on hand!
• Toasted sesame oil: Sesame oil is essential for that signature nutty aroma in sesame chicken. A little goes a long way, so one tablespoon is all you need. Be sure to use toasted sesame oil for the best flavor.
• Cornstarch slurry: This thickens the sauce to a nice glossy finish that clings perfectly to the chicken. Cornstarch is a must here, but if you’re out, arrowroot powder works as a substitute.

Essential kitchen tools: Make life easy!

To make this recipe as fuss-free as possible, here’s what you’ll need:

• Instant Pot: Obviously, this is the star of the show here. An Instant Pot lets you go from raw chicken to saucy perfection in just minutes. If you don’t have one, a slow cooker works too (though it will take longer!).
• Tongs: These make it easy to move the chicken around and ensure even coating with the sauce without making a mess.
• Wooden spoon: Great for stirring without scratching up your Instant Pot’s liner, especially when thickening the sauce.
• Measuring spoons: Accurate measurements make all the difference, especially with bold flavors like soy sauce and sesame oil.

Step-by-step: How to make Instant Pot sesame chicken

Let’s get cooking! Follow these steps, and you’ll have dinner on the table in no time.

1. Prep the chicken and ingredients
   Start by cutting your chicken breasts into bite-sized pieces—about 1-inch chunks. Gather your soy sauce, garlic, ginger, ketchup, and hot sauce (or sriracha). Prepping everything beforehand makes the process seamless.
2. Combine in the Instant Pot
   Add the chicken pieces directly to the Instant Pot. Pour in the soy sauce, minced garlic, grated ginger, ketchup, and hot sauce. Give it a quick stir to make sure all the flavors start mingling together.
3. Pressure cook for 3 minutes
   Secure the lid on your Instant Pot and set the valve to the sealing position. Select “MANUAL” or “PRESSURE COOK” (depending on your model) and set it to high for 3 minutes. It’ll take a few minutes for the pot to come to pressure, but once it’s cooking, it’s a quick process!
4. Quick release the steam
   When the timer beeps, carefully turn the valve to the venting position to release the steam. Stand back, as the steam can be hot! Once the pin drops, remove the lid.
5. Thicken the sauce
   With the Instant Pot on the SAUTE setting, add the honey (or brown sugar) and sesame oil. Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water, then pour it into the pot. Stir continuously until the sauce thickens. If you prefer a thicker sauce, add an extra slurry (1 more tablespoon of cornstarch and water).
6. Serve and garnish
   Spoon the sesame chicken over a bed of steamed rice. Sprinkle with toasted sesame seeds and chopped green onions for a fresh, colorful garnish.

Mix it up: Variations and substitutions

This sesame chicken recipe is super adaptable. Here are some fun ways to switch it up:

• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version. Tamari has a similar flavor profile and works perfectly in this recipe.
• Try a low-carb version: Swap the honey or brown sugar with a low-carb sweetener like erythritol or stevia. Serve over cauliflower rice for a completely low-carb meal.
• Add veggies: Throw in some chopped bell peppers, broccoli, or snap peas during the pressure cooking stage for added color and crunch. They’ll soften up in the Instant Pot and absorb that delicious sauce.
• Spicier twist: Add extra sriracha or a sprinkle of crushed red pepper flakes if you love a bit of heat. This will balance well with the sweetness of the sauce.
• Try chicken thighs: If you’re looking for extra-juicy results, boneless, skinless chicken thighs work beautifully here. They’re a bit fattier, which makes the sauce even richer.

Serving suggestions: Take it up a notch

Serve your Instant Pot sesame chicken over fluffy jasmine or basmati rice to soak up all that delicious sauce. For a fresh side, try steamed broccoli, sautéed bok choy, or even a simple cucumber salad to add a cooling crunch. If you’re entertaining, garnish with extra sesame seeds and a few thin slices of fresh red chili for a pop of color and heat.

Perfect drink pairings

Pairing drinks with sesame chicken can be fun! For something refreshing, try a crisp, cold beer like a light lager or pilsner. If you prefer wine, a lightly chilled Riesling or Moscato with a touch of sweetness works great with the flavors in this dish. Non-alcoholic options like iced green tea or sparkling water with a slice of lime are also perfect for balancing out the meal’s richness.

Storage and reheating tips

Leftovers? No problem! Store any extra sesame chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it gently on the stovetop. If the sauce thickens too much after refrigeration, add a splash of water to loosen it up while reheating. Freezing isn’t ideal for this dish, as the sauce may separate, but it’s doable in a pinch.

Adjusting for different serving sizes

This recipe makes about 4 servings, but you can easily double it if you’re feeding a crowd. Just make sure not to fill your Instant Pot past the “Max” line. Cooking time remains the same, but it may take a bit longer to come to pressure. If you want a single serving, halve the ingredients, but keep an eye on the sauce so it doesn’t thicken too quickly.

Troubleshooting tips

• Sauce too thin? Add a bit more cornstarch slurry and stir until it reaches your desired consistency.
• Too salty? If the sauce tastes too salty, balance it with an extra drizzle of honey or a splash of rice vinegar.
• Chicken overcooked? Be sure to quick-release the pressure as soon as it’s done cooking. Leaving it too long can dry out the meat.

Give this Instant Pot sesame chicken a try!

I hope this easy, flavorful Instant Pot sesame chicken recipe becomes a new favorite in your home. It’s perfect for those nights when you want something comforting but don’t have hours to spend in the kitchen. Give it a go, and don’t be afraid to put your own spin on it. Happy cooking!

Frequently Asked Questions

1. Can I use frozen chicken?
Yes! Just increase the pressure cooking time to 8 minutes if starting from frozen.

2. What can I use instead of cornstarch?
Arrowroot powder or tapioca starch works well as a thickening agent.

3. Is this dish spicy?
It has a mild heat from the sriracha, but you can omit it for a non-spicy version.

4. Can I make this in a slow cooker?
Sure! Cook on low for 4 hours, then add the cornstarch slurry in the last 30 minutes to thicken.

5. How can I make this sweeter?
Add a bit more honey or brown sugar if you prefer a sweeter sauce.

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