I recently made Instapot Chinese Chicken using tender chicken thighs, a rich mix of low sodium soy sauce and honey, and a gentle hit of red pepper flakes. The fresh ginger and garlic infuse every bite while toasted sesame seeds and green onions provide a delightful finish. This recipe is a must-try!

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I recently discovered an insanely easy way to bring a burst of Asian flavors to my weeknight dinners with my Instant Pot Sesame Chicken. This dish is a game changer when I need a quick, satisfying meal.

I toss in 2 lbs of boneless skinless chicken thighs along with a mix of low sodium soy sauce and honey to create that perfect balance of savory and sweet. Adding a splash of rice vinegar and a bit of chicken broth amps up the tang even more.

Not to mention the aromatics—garlic and grated fresh ginger take it up a notch in flavor, and a drizzle of toasted sesame oil just seals the deal. I top it all off with toasted sesame seeds and a sprinkle of sliced green onions that give it a nice crunch.

This recipe has become one of my go-to Instant Pot wonders that speaks straight to anyone looking for a delicious, fuss-free Asian chicken dinner. Enjoy!

Why I Like this Recipe

I love this recipe because:
• I really dig how simple it is to make in the Instant Pot – you just dump everything in and let the pressure do its thing.
• The way the rich honey and soy sauce mix with ginger and garlic gives it an awesome flavor that’s both sweet and savory.
• I appreciate the crunchy sesame seeds and fresh green onions, they add a fun texture and burst of flavor.
• It’s a super quick meal for busy nights and still tastes like it took hours to prep.

I gotta say, this recipe is my go-to when I want something delicious without too much fuss. I just toss the chicken, soy sauce, honey, rice vinegar, chicken broth, garlic, ginger, and toasted sesame oil into the Instant Pot, and if I’m feeling spicy, I add a few red pepper flakes. Once it’s all cooking for 8 minutes on high pressure, everything just blends together slowly into this rich, glossy sauce. Then, I stir in a cornstarch slurry to thicken things up and finish it off with a sprinkle of toasted sesame seeds and green onions. It might sound a little crazy, but the whole process is easy and gets me a fantastic meal every time.

Ingredients

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Chicken thighs: packed with protein, its tender and juicy, making the dish hearty.
Low sodium soy sauce: gives that savory smack without overwhelming saltiness, keeping it light.
Honey: a natural sweetener that balances the tangy and savory elements perfectly.
Rice vinegar: brings a refreshing sour note to brighten up the overall flavors.
Toasted sesame oil: infuses a nutty richness which boosts the dish’s aroma and depth.
Red pepper flakes: add a bit of unexpected heat for those who like things spicy.

Ingredient Quantities

2 lbs boneless skinless chicken thighs, cut into bite size pieces

1/2 cup low sodium soy sauce

1/2 cup honey

1/3 cup rice vinegar

1/4 cup chicken broth

3 garlic cloves, minced

1 tbsp grated fresh ginger

1 tbsp toasted sesame oil

2 tbsp cornstarch

2 tbsp water (to mix with the cornstarch for a slurry)

1/2 tsp red pepper flakes (optional for a bit of kick)

1/4 cup toasted sesame seeds

2 green onions, sliced (for garnish)

How to Make this

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1. Dump the chicken thighs into the Instant Pot along with the low sodium soy sauce, honey, rice vinegar, chicken broth, minced garlic, grated ginger, toasted sesame oil and if you like a kick, the red pepper flakes, then give it a good stir.

2. Close the lid and set the valve to sealing.

3. Hit the Pressure Cook or Manual setting and set it for 8 minutes on high pressure.

4. Once the cooking time is up, carefully do a quick release by moving the valve to venting.

5. Turn on the sauté mode again and mix the cornstarch with water to create a slurry, then stir it into the pot.

6. Let the sauce bubble for a few minutes until it thickens, stirring occasionally so it doesnt stick to the bottom.

7. When the sauce is thick and glossy and the chicken is cooked through, turn off the Instant Pot.

8. Stir in the toasted sesame seeds and garnish with sliced green onions just before serving.

9. Serve hot over rice or your favorite side and enjoy the rich, tangy flavor of your sesame chicken!

Equipment Needed

1. Instant Pot with both pressure cook and sauté settings
2. Cutting board and sharp knife for prepping the chicken and aromatics
3. Measuring cups and spoons to properly measure soy sauce, honey, and other liquids
4. A small mixing bowl to combine the cornstarch with water for the slurry
5. A stirring utensil like a wooden spoon or silicone spatula to mix ingredients and prevent sticking
6. A serving dish for plating your finished dish

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes, you can use chicken breast but they tend to get drier quicker so you might need to shorten the cooking time a bit.

Q: How long should I pressure cook the chicken?

A: Set your Instant Pot on high pressure for 8-10 minutes then perform a quick release. Always check to make sure the chicken is cooked through before serving.

Q: When should I add the cornstarch slurry?

A: After the pressure cooking, switch to the sauté mode and stir in the slurry until the sauce thickens up nicely.

Q: Can I double the recipe for a bigger crowd?

A: Yup, you can double it, just make sure your Instant Pot is large enough to handle the extra chicken and liquid for even cooking.

Q: What if I don't have toasted sesame oil?

A: Not a huge problem if you dont have it, just use regular sesame oil or another neutral oil and add a little extra toasted sesame seeds at the end for flavor.

Instant Pot Sesame Chicken Recipe Substitutions and Variations

If you dont have chicken thighs, you can always use boneless chicken breasts, though they cook a bit different.
Instead of low sodium soy sauce, you might try tamari if youre going gluten-free or want a slightly different flavor.
If you dont like honey or simply have to run out, maple syrup or agave nectar works just fine.
Rice vinegar can be replaced by apple cider vinegar mixed with a little water for a similar tang.
You can also swap chicken broth for a light vegetable broth if you want a different taste or need a substitute.

Pro Tips

1. It really helps to marinate the chicken in the sauce for at least 15 minutes before you hit the Instant Pot if you got the time, that way you get deeper flavor overall.
2. When you add the cornstarch slurry, stir it constantly so it doesnt form lumps or stick to the bottom, sometimes you gotta be extra careful with that.
3. Keep an eye on the quick release – if you’re not cautious you might burn your hands, so always use a towel or oven mitt, trust me on that.
4. If you like a little extra kick, feel free to adjust the red pepper flakes to your liking, sometimes a bit more spice can really elevate the dish a bit more.