Honey Sesame Chicken in the Instant Pot
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Cuisine: Asian
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, about 2 large or 3 smaller *
- 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
Instructions
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. 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.
Notes:
- 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 more.
- To cook from frozen chicken breasts, just add the chicken in the bottom, top with the onion and add two to three minutes.
- The cooking time is longer than for most chicken recipes; this is because there is less liquid in this recipe so it needs a bit longer.