This delicious Asian Sesame Instant Pot Chicken recipe is made in the pressure cooker for only 5 minutes. Perfect for a quick weeknight dinner idea.
Asian Sesame Instant Pot Chicken
Ever since I bought my instant pot, my life has changed. I can now literally whip up protein-rich dinners in minutes. I can eat tender beans without having them soak overnight, and when the oven is busy, it bakes some pretty mean cakes too.
This Asian Sesame Instant Pot Chicken will become your go-to weeknight meal because it takes minutes to make and all you need to serve it with is some white rice and a nice green salad. No browning before, no 1000 pans to clean, just one pot and that’s it.
The thick sweet and sour ginger sauce is what makes this chicken dish a winner. That’s the great thing about using Asian ingredients. Combine a few liquids and in seconds you achieve complex flavors.
If you’re not serving this to kids, add a few spoonfuls of Sriracha. The kick of spice would take the chicken to the next level. Also, if you’re not a fan or rice, some sesame noodles would go great with this chicken.
I don’t what it is, but serving dinner inside bowls makes them super comforting. A bowl of rice, chicken and chopsticks. What kid doesn’t love that? My girls have rigged ones with an elastic band on top.
Ever since school started, my life has been crazy with common core math, long homework assignments, and shlepping the kids to their after-school activities 4 days a week. Aside from work and home, who was time to come home and whip up a whole meal in minutes?
My pressure cooker is a life saver. I can’t say enough nice things about it. It even makes risotto super easy and quickly. What can I say? I’m sold.
I hope you can try this delicious Asian Sesame Instant Pot Chicken at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Sauce:
- 1/2 cup water
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 Teaspoon rice wine vinegar
- 1 Teaspoon minced ginger
- For Chicken
- 2 large chicken breasts diced
- To thicken sauce
- 1 Tablespoon cornstarch
- 3 Tablespoons water
-
For sauce
-
combine all ingredients together in a bowl
-
Place chicken inside pressure cooker
-
Pour sauce over chicken
-
Mix to combine
-
Pressure cook for 5 minutes
-
Release the pressure and press the saute button
-
To thicken sauce
-
In a small bowl mix water and cornstarch together
-
Add to the chicken
-
Cook for 1-2 minutes or until sauce thickens
-
Remove from pot and serve
-
OPTIONAL: Garnish with green onions and sesame seeds
You may also like:
Instant Pot Honey Balsamic Drumsticks
Looks delicious ! Great photos, too ! Thank you for solving one after work dinner !
Thank you so much!
Is this a quick release or NPR?
it’s quick release Jeri.
what setting do you cook at while thickening the sauce?
saute Krista
I just made this and it turned out delicious! It was super quick and easy. I used chicken thighs because that is what we had. There was plenty of sauce. (I wish I had added more thighs, but I only put in 4.) Served over rice. My husband and 15 month old both enjoyed it!
Thank you for you feedback Rachel! glad you and your family liked it!
I want to try this!
let me know how it comes out Nancy!
I thot that it wasn’t a good idea to put just sauce in the pot due to possibility of burning. Can this be done PIP?
Hi Diana! The sauce doesn’t burn don’t worry! I’ve made it many times before and it comes out great!
Is the cook time 5 minutes or 15 minutes?
Kaylee the cooking time is 5 minutes.Check step 6. Let me know how it comes out
Well, my picky 4 1/2 year old lived this. She asked for thirds…in her size serving that is. I also enjoyed it but my picky husband took 2 bites and was done. I am not sure what kind of Asian recipes he will like but I will keep looking. Thanks for a good recipe for 2 out of 3 of us!
Hi Kaylee! Thanks for your feedback! Glad your daughter liked it!
Do you use the manual setting or the poultry setting? And would I have to increase the time if I wanted to double or triple the recipe?
I always use the MANUAL setting Robyn. You do not need to increase the time when you double or triple a recipe. It will simply take longer for the IP to come to pressure. Cheers!
Has anyone tried this using the Poultry setting vs the manual setting? I can’T wait to try this!
Hi Tiffany! honestly, I’ve never used that button, I’ve always used manual. But I am sure it’ll work!
Is it okay to put the raw chicken in the sauce and leave in fridge until ready to cook later? I will make a second batch of sauce if I need to but I would rather not.
I wouldn’t recommend that Elena. Save them separately
I’m surfing recipes trying to decide if I should get one of these IP’s or not. My question is I thought everything could go in one pot but you don’t have the rice in it. Are you supposed to cook it separately?
Lynn
Hi Lynn, you can cook them together using the PIP method (pot in pot) – I dont since I cook a lot of rice once a week and leave it on the fridge to use during weekdays
If the chicken is frozen do you add more time?
Hi Clare! you don’t need to add time, it’ll simply take the IP longer to come to pressure
I thought you were always supposed to npr meat to avoid taking out the juices?
That would apply for big roasts and things like that. For cubed chicken and sauce there’s no need for NPR