Instant Pot Sesame Chicken Recipe
Sometimes, you just want a dish that’s comforting, a little indulgent, and ridiculously quick to throw together. For me, Instant Pot Sesame Chicken is that go-to. It’s saucy, savory, a little sweet, and has a hint of spice—perfect for when you’re craving takeout flavors without the takeout price. And because it’s cooked in the Instant Pot, you get all those flavors infused into tender chicken in just minutes. This recipe has become my midweek hero, especially when I’m juggling a hundred other things and still want a meal that makes everyone at the table happy.
One of the things I love about this sesame chicken is that it’s got that sweet-salty balance with the depth of soy sauce, the warmth of ginger, and a pop of heat from sriracha. Plus, it’s ready in about 20 minutes—perfect for busy nights! I’ll take you through how to make it and a few little tips and tricks I’ve picked up along the way.
My First Encounter with Sesame Chicken and Why It’s a Staple Now
I first tried sesame chicken years ago when a friend introduced me to her favorite Chinese takeout spot. The chicken was sticky, sweet, and absolutely delicious. I was instantly hooked. But I quickly realized that frequent takeout orders weren’t doing my wallet any favors, and I started experimenting with homemade versions. This Instant Pot recipe is my latest favorite because it captures all the best parts of sesame chicken but in a fraction of the time. Now, every time I make it, I’m hit with that same nostalgia, minus the delivery fee.
The Origin Story: A Little Background on Sesame Chicken
Sesame chicken is one of those classic American-Chinese dishes that’s all about big flavors. It’s believed to have originated as a Westernized version of dishes like General Tso’s Chicken or Orange Chicken, which are traditionally sweet, tangy, and fried. Sesame chicken has a similar profile but adds toasted sesame oil and sesame seeds, giving it a unique nutty flavor. This dish may not be something you’d find in a traditional Chinese kitchen, but it’s beloved in Chinese-American cuisine for good reason—it’s packed with flavor, kid-friendly, and super versatile.
Ingredients That Make This Dish Irresistible
Let’s break down what you’ll need for this recipe and why each ingredient matters.
- Chicken Breasts: I use boneless, skinless chicken breasts for this recipe because they cook quickly and stay tender in the Instant Pot. If you prefer, chicken thighs work well too; they add a bit more juiciness.
- Low-Sodium Soy Sauce: This is the salty, umami foundation of the sauce. Using low-sodium soy sauce lets you control the saltiness better, which is essential since the sauce reduces and intensifies.
- Garlic and Ginger: Fresh garlic and ginger bring warmth and depth to the dish. They’re a must-have for that authentic takeout flavor.
- Ketchup: Surprisingly, ketchup works wonders here! It adds sweetness, tang, and a bit of thickness to the sauce. If you don’t have ketchup, you could sub in a mix of tomato paste and a bit of vinegar, but I find ketchup just works perfectly.
- Hot Sauce or Sriracha: For a bit of heat, a teaspoon of sriracha does the trick. Adjust to taste based on how spicy you like it.
- Honey or Brown Sugar: This adds sweetness that balances out the soy sauce and rounds out the flavor. I use whatever I have on hand, but honey gives it a slightly deeper flavor.
- Toasted Sesame Oil: Just a drizzle of this oil brings that signature sesame flavor. A little goes a long way, so don’t overdo it.
- Cornstarch Slurry: Mixing cornstarch with water thickens the sauce without adding any extra flavor. It’s an easy trick that gives you that perfect, glossy finish.
Kitchen Gear You’ll Need
To make this recipe, here’s the gear that will make life easier:
- Instant Pot: This is obviously essential! The beauty of the Instant Pot is that it cooks the chicken super fast, locking in all the flavors.
- Wooden Spoon: For stirring, especially once you’re thickening the sauce. A wooden spoon helps prevent scratching in non-stick inner pots.
- Small Bowl: For mixing the cornstarch slurry. I usually just grab a little bowl or even a mug—it’s only a tablespoon of each ingredient, so no need for anything big.
Let’s Get Cooking: Step-by-Step Guide to Instant Pot Sesame Chicken
Here’s how to make this dish from start to finish. Imagine we’re cooking together in the kitchen!
- Add the Chicken and Sauce Ingredients
Start by placing the bite-sized chicken pieces into the Instant Pot. Add in the soy sauce, minced garlic, grated ginger, ketchup, and your hot sauce of choice. Give everything a quick stir to coat the chicken evenly. - Pressure Cook for 3 Minutes
Secure the lid on the Instant Pot, and make sure the valve is set to “Sealing.” Select the MANUAL or PRESSURE COOK setting and set the time to just 3 minutes. It’s amazing how the Instant Pot does its magic in such a short time! - Quick Release the Pressure
When the timer goes off, carefully turn the valve to “Release” to quickly release the steam. Be cautious, as the steam can be super hot. I usually use a long spoon to nudge the vent open without risking any steam burns. - Switch to Sauté and Add the Finishing Touches
Once the pressure is released and you’ve removed the lid, switch the Instant Pot to the SAUTÉ setting. Add the honey (or brown sugar) and sesame oil, then stir everything together. Now it’s starting to look and smell amazing! - Thicken the Sauce with Cornstarch Slurry
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Pour this mixture into the Instant Pot, stirring as the sauce thickens. If you want it even thicker, you can add a bit more slurry (I usually don’t need more, but it’s an option). - Serve and Garnish
Turn off the Instant Pot, and your sesame chicken is ready to serve! Spoon it over rice, sprinkle with sesame seeds and chopped green onions for garnish, and enjoy.
Make It Your Own: Variations to Try
This recipe is super flexible, so don’t be afraid to customize it!
- Make it Gluten-Free: Just swap the soy sauce for tamari or coconut aminos, and you’re all set.
- Extra Veggies: Sometimes, I like to throw in some bell peppers or snap peas after releasing the pressure. The SAUTÉ setting softens them up just right in a few minutes.
- Low-Carb Version: Serve this sesame chicken over cauliflower rice for a low-carb meal that’s still deliciously satisfying.
- Add an Orange Twist: A splash of fresh orange juice or a little orange zest adds a citrusy note that’s similar to orange chicken. It’s a fun twist!
- Heat Level: If you love spicy food, double up on the sriracha or add a sprinkle of red pepper flakes.
Serving Suggestions and Presentation
For a classic presentation, serve the sesame chicken over a fluffy bowl of jasmine rice. You can sprinkle additional sesame seeds and green onions on top to make it look extra special. If you’re hosting, try serving it family-style on a large platter with the garnishes in little bowls so everyone can add their own. Pair it with a side of steamed broccoli or a light cucumber salad for a balanced meal.
Perfect Drink Pairings
To complement the flavors, I like serving sesame chicken with a light, crisp white wine, like a Sauvignon Blanc or a Riesling. If you prefer non-alcoholic options, an iced green tea with a slice of lemon is refreshing and balances the richness of the dish.
Storing and Reheating Tips
Got leftovers? Lucky you! This sesame chicken keeps well in the fridge for up to 3 days. Just store it in an airtight container. To reheat, I recommend using the microwave or reheating gently on the stovetop with a splash of water to loosen up the sauce.
Scaling the Recipe Up or Down
This recipe serves about 4, but if you’re cooking for a crowd, it’s easy to double the ingredients. The Instant Pot handles it well, just be mindful not to exceed the maximum fill line. For smaller portions, you can halve the ingredients without changing the cook time.
Troubleshooting Tips
- Sauce Too Thin? Just add a bit more cornstarch slurry until it reaches your desired thickness.
- Chicken Too Salty? Balance it out by adding a little extra honey or a splash of water.
- Not Enough Heat? Add more sriracha or even a sprinkle of red pepper flakes.
FAQs
1. Can I use frozen chicken?
Yes! Just increase the cooking time to 7 minutes if you’re using frozen chicken breasts.
2. Can I make this with chicken thighs?
Absolutely. Chicken thighs add a bit more richness. The cooking time remains the same.
3. Can I use regular soy sauce instead of low-sodium?
You can, but reduce the amount slightly, as regular soy sauce is saltier.
4. What can I use instead of ketchup?
A tablespoon of tomato paste and a splash of vinegar can work as a substitute, but ketchup is ideal for both texture and flavor.
5. How do I make this less spicy?
Just reduce or omit the sriracha, and you’ll have a milder, kid-friendly version.
Ready to Try It?
I hope you’re as excited as I am to dig into this Instant Pot Sesame Chicken! It’s quick, packed with flavor, and easy enough for any night of the week. Feel free to tweak it and make it your own, and let me know how it turns out. Happy cooking!
PrintInstant Pot Sesame Chicken Recipe
Quick and tasty Instant Pot sesame chicken with soy, garlic, ginger, and honey. Perfect for weeknight dinners!
- Total Time: 20 minutes
- Yield: 4
Ingredients
- 2 pounds chicken breasts boneless and skinless, cut into bite-size or 1-inch pieces
- ½ cup low-sodium soy sauce
- 2 cloves garlic minced
- 1 inch ginger peeled and grated
- ¼ cup ketchup
- 1 teaspoon hot sauce or sriracha
- ¼ cup honey or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch and 1 tablespoon water
- 1 tablespoon sesame seeds to garnish
- chopped green onion to garnish
Instructions
- Add the Chicken and Sauce Ingredients
Start by placing the bite-sized chicken pieces into the Instant Pot. Add in the soy sauce, minced garlic, grated ginger, ketchup, and your hot sauce of choice. Give everything a quick stir to coat the chicken evenly. - Pressure Cook for 3 Minutes
Secure the lid on the Instant Pot, and make sure the valve is set to “Sealing.” Select the MANUAL or PRESSURE COOK setting and set the time to just 3 minutes. It’s amazing how the Instant Pot does its magic in such a short time! - Quick Release the Pressure
When the timer goes off, carefully turn the valve to “Release” to quickly release the steam. Be cautious, as the steam can be super hot. I usually use a long spoon to nudge the vent open without risking any steam burns. - Switch to Sauté and Add the Finishing Touches
Once the pressure is released and you’ve removed the lid, switch the Instant Pot to the SAUTÉ setting. Add the honey (or brown sugar) and sesame oil, then stir everything together. Now it’s starting to look and smell amazing! - Thicken the Sauce with Cornstarch Slurry
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Pour this mixture into the Instant Pot, stirring as the sauce thickens. If you want it even thicker, you can add a bit more slurry (I usually don’t need more, but it’s an option). - Serve and Garnish
Turn off the Instant Pot, and your sesame chicken is ready to serve! Spoon it over rice, sprinkle with sesame seeds and chopped green onions for garnish, and enjoy.
Notes
Serving Suggestions and Presentation
For a classic presentation, serve the sesame chicken over a fluffy bowl of jasmine rice. You can sprinkle additional sesame seeds and green onions on top to make it look extra special. If you’re hosting, try serving it family-style on a large platter with the garnishes in little bowls so everyone can add their own. Pair it with a side of steamed broccoli or a light cucumber salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 3 minutes (plus time for pressure release)
- Category: Dinner