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You are here: Home / Recipes / Asian Sesame Instant Pot Chicken

Asian Sesame Instant Pot Chicken

October 2, 2016 by Tiffany 62 Comments

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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. 

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.

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.

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.

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.

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.

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.

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.

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.

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.

4.23 from 166 votes
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.
Print
Asian Sesame Instant Pot Chicken
Prep Time
3 mins
Cook Time
15 mins
Total Time
18 mins
 
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.
Course: Entree
Cuisine: Asian
Servings: 4 servings
Calories: 273 kcal
Author: Tiffany Bendayan
Ingredients
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 chicken breasts diced
To thicken sauce
  • 1 Tablespoon cornstarch
  • 3 Tablespoons water
US Customary - Metric
Instructions
For sauce
  1. combine all ingredients together in a bowl
  2. Place chicken inside pressure cooker
  3. Pour sauce over chicken
  4. Mix to combine
  5. Pressure cook for 5 minutes
  6. Release the pressure and press the saute button
To thicken sauce
  1. In a small bowl mix water and cornstarch together
  2. Add to the chicken
  3. Cook for 1-2 minutes or until sauce thickens
  4. Remove from pot and serve
  5. OPTIONAL: Garnish with green onions and sesame seeds
Nutrition Facts
Asian Sesame Instant Pot Chicken
Amount Per Serving
Calories 273 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 1215mg53%
Potassium 543mg16%
Carbohydrates 19g6%
Sugar 15g17%
Protein 25g50%
Vitamin A 190IU4%
Vitamin C 2.6mg3%
Calcium 13mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.


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Filed Under: Entrees, Instant Pot Recipes, Poultry, Recipes Tagged With: asian chicken, asian sesame chicken, instant pot asian chicken, instant pot chicken, instant pot chicken breasts, instant pot recipes, pressure cooker food ideas, pressure cooker recipes

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Comments

  1. 2pots2cook says

    October 4, 2016 at 7:03 am

    5 stars
    Looks delicious ! Great photos, too ! Thank you for solving one after work dinner !

    Reply
    • Tiffany says

      October 4, 2016 at 7:54 am

      Thank you so much!

      Reply
  2. Jeri says

    December 21, 2016 at 11:51 am

    Is this a quick release or NPR?

    Reply
    • Tiffany says

      December 21, 2016 at 12:31 pm

      it’s quick release Jeri.

      Reply
  3. Krista says

    December 26, 2016 at 8:44 pm

    what setting do you cook at while thickening the sauce?

    Reply
    • Tiffany says

      December 26, 2016 at 9:25 pm

      saute Krista

      Reply
  4. Rachel S. says

    December 27, 2016 at 7:39 pm

    5 stars
    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!

    Reply
    • Tiffany says

      December 28, 2016 at 9:18 am

      Thank you for you feedback Rachel! glad you and your family liked it!

      Reply
  5. Nancy Bowers says

    December 28, 2016 at 11:56 am

    I want to try this!

    Reply
    • Tiffany says

      December 28, 2016 at 1:17 pm

      let me know how it comes out Nancy!

      Reply
  6. Diana hipsley says

    January 1, 2017 at 3:53 pm

    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?

    Reply
    • Tiffany says

      January 1, 2017 at 6:33 pm

      Hi Diana! The sauce doesn’t burn don’t worry! I’ve made it many times before and it comes out great!

      Reply
  7. Kaylee says

    March 10, 2017 at 5:30 pm

    Is the cook time 5 minutes or 15 minutes?

    Reply
    • Tiffany says

      March 10, 2017 at 5:38 pm

      Kaylee the cooking time is 5 minutes.Check step 6. Let me know how it comes out

      Reply
  8. Kalee says

    March 17, 2017 at 7:48 pm

    4 stars
    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!

    Reply
    • Tiffany says

      March 17, 2017 at 8:13 pm

      Hi Kaylee! Thanks for your feedback! Glad your daughter liked it!

      Reply
  9. Robyn says

    April 9, 2017 at 3:43 pm

    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?

    Reply
    • Tiffany says

      April 9, 2017 at 4:00 pm

      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!

      Reply
    • Tiffany says

      June 14, 2017 at 6:08 pm

      Has anyone tried this using the Poultry setting vs the manual setting? I can’T wait to try this!

      Reply
      • Tiffany says

        June 15, 2017 at 8:00 am

        Hi Tiffany! honestly, I’ve never used that button, I’ve always used manual. But I am sure it’ll work!

        Reply
  10. Elena says

    April 21, 2017 at 3:42 pm

    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.

    Reply
    • Tiffany says

      April 23, 2017 at 4:19 pm

      I wouldn’t recommend that Elena. Save them separately

      Reply
  11. Lynn says

    April 25, 2017 at 1:58 pm

    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

    Reply
    • Tiffany says

      April 25, 2017 at 2:33 pm

      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

      Reply
  12. Clare says

    July 31, 2017 at 6:43 pm

    If the chicken is frozen do you add more time?

    Reply
    • Tiffany says

      July 31, 2017 at 6:48 pm

      Hi Clare! you don’t need to add time, it’ll simply take the IP longer to come to pressure

      Reply
  13. Sheri Fleetwood says

    August 20, 2017 at 7:23 am

    I thought you were always supposed to npr meat to avoid taking out the juices?

    Reply
    • Tiffany says

      August 20, 2017 at 11:56 am

      That would apply for big roasts and things like that. For cubed chicken and sauce there’s no need for NPR

      Reply
  14. Kimberly says

    October 19, 2017 at 10:04 pm

    I made this tonight and it was yummy! I cooked jasmine rice with it, pot in pot. It took 15 minutes to come to pressure and I cooked on manual for 6 minutes and did a 5 minute NPR since I was doing rice too. It was a tad bit too “tomato-ey” according to my husband so I’ll probably reduce the ketchup a little bit next time, but overall it was delicious!

    Reply
    • Tiffany says

      October 20, 2017 at 8:22 am

      Glad you liked it Kimberly! And thanks for the tip on the PIP Jasmine Rice – I’ll definitely try it next time!

      Reply
  15. Cassidy says

    December 9, 2017 at 4:53 pm

    Hi! I jusy got an Instant Pot for Christmas and want to try this recipe. Is the diced chicken raw or already cooked separately? Thank you!

    Reply
    • Tiffany says

      December 10, 2017 at 11:03 am

      Hi Cassidy! Welcome to the IP World! chicken is raw! it cooks right in the pot

      Reply
  16. Brandy says

    December 17, 2017 at 9:50 pm

    4 stars
    I just got the IP and chose to make this as my first meal in it.
    My 20 year old son said it was horrible, so horrible that he will just have to eat my portion to keep me safe! That was his humorous way of telling me it was soooo good.
    My husband also liked it but I do think I will put in a bit less ketchup nec=xt time. It made a ton of sauce which we all loved! Thanks for sharing this recipe. This is going in my new IP recipe box!

    Reply
    • Tiffany says

      December 18, 2017 at 11:45 am

      Thanks so much for your feedback brandy! Glad your family liked it! I got scared for a minute when your son told you it was horrible 🙂

      Reply
  17. Karen says

    January 18, 2018 at 11:44 am

    ketchup?

    I don’t like ketchup, but I do like Asian Chicken…

    Can you reassure me that this doesn’t end up tasting like ketchup?

    also, I’ve never tried PNP… does the rice taste okay?

    Reply
    • Tiffany says

      January 18, 2018 at 11:48 am

      It doesn’t taste like ketchup promise! The ketchup just gives it a bit of sweetness and color.
      For the rice I didn’t use the PNP. I just cook a big batch a week and save in the fridge to serve everyday.

      Reply
  18. Jessica says

    January 25, 2018 at 4:35 pm

    I have a bag of frozen (steamable) Asian veggies, could I add that to the IP or just steam and then add at the end?

    Reply
    • Tiffany says

      January 26, 2018 at 8:56 am

      Jessica I recommend to add them AFTER you do the QPR. When the sauce thickens, add your frozen veggies, stir, cover and let it hang out (with the machine off) for about 3-4 minutes. Then remove the lid and stir.

      Reply
  19. Sandra says

    January 26, 2018 at 3:12 pm

    My chicken is frozen whole. Can I cook the whole breast and dice after or do I need to thaw and dice before?

    Reply
    • Tiffany says

      January 26, 2018 at 7:19 pm

      You can Sandra. Te texture is going to be a bit different

      Reply
  20. Nancy says

    February 8, 2018 at 11:15 am

    Made this last night. It was good and so quick and easy. I felt like it was a little salty after cooking so I added some sliced raw almonds to take away some of the saltiness. I also added some crushed red pepper. I will also add garlic next time.. I made white rice in the pot after the chicken and threw some frozen peas in with the rice after cooking for some color and texture. Thanks for the recipe! It’s so easily adaptable to personal preference . I’m a few weeks in with my new instant pot and every new recipe helps me learn more about my new favorite tool! ?

    Reply
    • Tiffany says

      February 8, 2018 at 6:52 pm

      Hi Nancy! thanks for your comment! Glad you liked the recipe and great suggestions to try in the future. Raw almonds and garlic would make a great addition

      Reply
  21. Bruce says

    March 8, 2018 at 2:23 pm

    Prepping the chx now…wish me luck! ?

    Reply
    • Tiffany says

      March 8, 2018 at 2:23 pm

      let me know how it comes out Bruce!

      Reply
  22. Tamara says

    April 25, 2018 at 11:16 am

    4 stars
    I just made this for my weekly meal prep. It was so yummy! I added red peppers and snow peas on top. For some crunch.

    Reply
    • Tiffany says

      April 25, 2018 at 11:47 am

      Great additions Tamara! Broccoli would go well with the red pepper and snow peas. Thanks for your feedback

      Reply
  23. Janell says

    May 14, 2018 at 10:17 pm

    5 stars
    Just made this for a quick weeknight dinner and it is a new family fav! I think I’ll add cashews and some bell peppers next time to give it a little something extra.

    Reply
    • Tiffany says

      May 15, 2018 at 8:14 am

      Great idea on the cashews and bell peppers! thanks for your feedback!

      Reply
  24. Laura says

    July 31, 2018 at 3:23 pm

    Wondering if I could double it? If so how much do you think I should increase the time? TIA

    Reply
    • Tiffany says

      July 31, 2018 at 3:46 pm

      No need to increase time for double quantity. It’ll simply take the IP longer to come to pressure

      Reply
  25. Robert Tisinai says

    August 18, 2018 at 5:53 pm

    I always get confused when I see “2 chicken breasts” because people use the term differently. What some people call a chicken breast (the breast from just one side of the chicken) is what other people call a “half breast” (for them, “a chicken breast” means the whole breast from both sides of the body — which the other group would call “2 breasts.”)

    Confusing! Could you let us know which version you mean? Or maybe give us a weight estimate?

    Thanks. Looks delicious. Can’t wait to try.

    Reply
    • Tiffany says

      August 19, 2018 at 9:33 am

      Hi Robert. I completely understand. By chicken breast I mean a full breast, so 2 chicken breasts would be from both sides of the chicken, where it would feed 4 people. Hope that helps!

      Reply
  26. Daniela Dobson says

    August 26, 2018 at 10:04 am

    3 stars
    I made this last night and it was just ok. The sauce was good, but the chicken pieces had absolutely no flavor. I will need to season the chicken next time. I added broccoli at the end, cooked separately.

    Reply
    • Tiffany says

      August 26, 2018 at 10:13 am

      Thanks for your feedback Daniela. Input always helps to improve in future recipes. Have a great weekend!

      Reply
  27. Sara Capalbo says

    July 29, 2019 at 1:26 pm

    The recipe sees to be missing. I see the recipe box, but no recipe in it.

    Reply
    • Tiffany says

      July 31, 2019 at 8:26 am

      Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.

      Reply
  28. Ted S says

    December 31, 2019 at 1:08 pm

    Loved it. Was actually my first time using out insta pot. The sauté option Didn’t work, kept saying the pressure was too high. 100% user error. Going to cook again!

    Reply
    • Tiffany says

      January 1, 2020 at 9:27 am

      Glad you liked it Ted! Thanks for the feedback

      Reply
  29. Shellby says

    June 1, 2020 at 5:11 am

    Can I double the recipe in a 6qt?

    Reply
    • Tiffany says

      June 1, 2020 at 8:08 am

      yes!!

      Reply
      • Lyndi says

        January 5, 2021 at 10:23 am

        I’m doubling this recipe tonight, it’s only my second time using the pot!!!! Will doubling need extra time added? Thanks so much!!

        Reply
        • Tiffany says

          January 11, 2021 at 2:24 pm

          nope! it’ll just take longer for the IP to come to pressure

          Reply

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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