This Honey Sesame Chicken in the Instant Pot has saved me over and over in the last few months. When the hunger-crazed octogenarians (my folks) begin circling around 5:00 p.m. like sharks and the day’s been too hectic for anything else, I think Honey Sesame Chicken.
Honey Sesame Chicken is super easy – and really tasty. I mean it IS good and IS a huge hit at the house! So much so that Pat must have asked me 30 times if I had the recipe all written down (so many are just in my head!) so I could make it again.
Honey Sesame Chicken is one of those recipes that practically screams out to be “Pressure Cooked.” I’ve made this by tossing in frozen chicken breast and it comes out beautifully, and I’ve used fresh, too. If anything, the texture of the frozen breasts was even a little better than the fresh.
So next time you’re standing in front of the fridge/freezer at 5:00 p.m., and wondering what in the world you’re going to make for dinner, think of this recipe. Pin it or bookmark it. It very well could save your life; it saved mine.
Always shop for sales priced chicken, portion and freeze in sizes to suit your family. There’s no sense in paying $4.69 a pound when it can be had for 99 cents a pound. (Or whatever the lows and highs are in your area!) Stock up on Asian ingredients during January and keep sesame seeds in the freezer. Look for condiments like ketchup during the summer. You likely won’t find lower condiment prices any other time of the year except for during the Superbowl.
Honey Sesame Chicken Instant Pot
- 1 to 1 1/2 pounds boneless, skinless chicken breast (or thighs) *
- 1/2 to 1 onion, diced
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons ketchup
- 2 teaspoons minced garlic
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch mixed with 4 tablespoons water
- 1 teaspoon (or more if desired) sesame seeds
- 1 sliced green onion for garnish
- rice for serving
Place chicken in the bottom of the Instant Pot. Toss onion over the top. In a small bowl, whisk together the soy sauce, honey, ketchup, garlic, oil, sesame oil and red pepper flakes. Pour over chicken and turn to coat.
Cook on high pressure for 20 minutes (for the smaller amount of chicken) or 25 for the larger. When finished, quick release and remove chicken and leave the sauce in the pot. Cut chicken into bite sized pieces.
Set the instant pot to saute on the high setting. Bring to a boil, then whisk in the cornstarch/water mixture. Cook for three or four minutes, whisking now and then until sauce is at desired thickness. Turn off, add the chicken back in and coat with the sauce.
Serve over rice. Garnish with green onion and sesame seeds.
- There’s enough sauce so that I’ve made this with variable amounts of chicken and it always turns out well.
- This recipe uses less honey than most. Taste after adding the cornstarch and feel free to add in more.
- To cook from frozen chicken breasts, just add the chicken in the bottom, top with the onion and sauce and cook for 25 minutes for the smaller amount, about 28 for the larger.
- The total time at the top includes prep & the heat up of the Instant Pot as well as the quick release for the smaller amount of fresh chicken.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 54 mg||18 %|
|Sodium 1966 mg||82 %|
|Potassium 59 mg||2 %|
|Total Carbohydrate 21 g||7 %|
|Dietary Fiber 1 g||3 %|
|Sugars 15 g|
|Protein 21 g||42 %|
|Vitamin A||1 %|
|Vitamin C||5 %|