Prepare a restaurant-style chicken dish in your pressure cooker in under 20 minutes. This recipe blends honey, soy sauce, and sesame for a savory-sweet finish that pairs perfectly with rice.
List of ingredients
- 1½ lb chicken breast, skinless and cut into pieces – ensures quick cooking and uniform sizing.
- 2 tbsp honey – adds a thick, sweet glaze.
- 1 tbsp garlic, minced – provides a sharp, aromatic base.
- 1 tbsp sesame oil – used for searing and adding a toasted flavor.
- 1 tsp red pepper, crushed – introduces a mild spicy kick.
- 1/4 cup soy sauce – creates the salty, umami depth of the sauce.
- 1 tbsp sesame seeds – mixed into the sauce for texture.
- 2 tsp cornstarch – used to thicken the final glaze.
- 1 tbsp water – mixed with cornstarch to create a slurry.
- 1 tbsp sesame seeds – used as a final garnish for visual appeal.
step-by-step instructions
- Sauté Oil: Pour the sesame oil into the Instant Pot and press the “sauté” button to heat.
- Brown First Batch: Add half of the chicken pieces to the pot, stir, and cook for 3 minutes until browned, then remove them.
- Brown Second Batch: Sauté the remaining half of the chicken the same way, adding more oil if necessary, then remove from the pot.
- Mix Sauce: In a separate bowl, combine the honey, soy sauce, crushed red pepper, minced garlic, and 1 tablespoon of sesame seeds; stir until well blended.
- Combine: Return all the browned chicken to the pot and pour the prepared sauce over the top.
- Pressure Cook: Secure the lid and cook on high pressure for 8 minutes.
- Release Pressure: Once the cooking time ends, perform a quick pressure release to vent the steam.
- Prepare Slurry: In a small bowl, whisk together the cornstarch and water until no lumps remain.
- Thicken Sauce: Press the “sauté” button again and stir the cornstarch mixture into the pot, cooking for about 1 minute until the sauce reaches the desired thickness.
- Finish: Serve the chicken and sprinkle the remaining tablespoon of sesame seeds on top.
Customizing Your Ingredients
Substitute Honey with Maple Syrup or Brown Sugar
If you do not have honey, maple syrup is an excellent alternative that provides a similar sweetness with a woody undertone. Brown sugar also works well and adds a deep, molasses-like richness to the glaze. Adjust the amount slightly based on your personal sweetness preference.
Use Tamari for a Gluten-Free Version
To make this recipe gluten-free, replace the soy sauce with tamari. Tamari is a Japanese soy sauce brewed without wheat, offering a taste nearly identical to traditional soy sauce. Always check your cornstarch label to ensure it is certified gluten-free.
Modify the Heat Level with Red Pepper Flakes
The amount of crushed red pepper can be easily adjusted to suit your taste. For a very mild dish, reduce the amount to half a teaspoon. If you prefer a spicier meal, increase the flakes to two teaspoons or add a drizzle of Sriracha at the end.
Incorporate Black Sesame Seeds
Using black sesame seeds instead of white ones adds a striking visual contrast to the golden-brown chicken. You can also use a blend of both black and white seeds for a professional look. Black seeds tend to have a slightly more earthy and bitter flavor profile.
Swap Soy Sauce for Coconut Aminos
For a soy-free and lower-sodium option, use coconut aminos as a replacement for soy sauce. Coconut aminos are slightly sweeter than soy sauce, so you may want to reduce the honey slightly. This substitute maintains the savory depth while being gentler on the palate.
Using Different Sweeteners
Agave nectar is another viable substitute for honey if you prefer a neutral sweetness. It has a thinner consistency, so you may need to simmer the sauce for an additional minute during the thickening phase. This keeps the glaze sticky and adherent to the meat.
Advanced Cooking Techniques
Searing Chicken in Batches
Browning the chicken in two separate batches prevents the pot from overcrowding. When too much meat is added at once, the temperature drops and the chicken steams instead of searing. Searing in batches ensures a better crust and deeper flavor development.
Creating a Lump-Free Cornstarch Slurry
Always mix cornstarch with cold water before adding it to the hot sauce. Adding dry cornstarch directly into the pot will cause it to clump immediately, leaving white spots in your glaze. Whisking it into a slurry ensures a silky-smooth texture throughout the dish.
Toasting Sesame Seeds for Better Aroma
To enhance the flavor of the garnish, toast the sesame seeds in a dry skillet over medium heat. Stir them constantly for 2-3 minutes until they turn golden and smell fragrant. This simple step brings out the natural oils and adds a professional touch.
The Velveting Method for Tender Meat
For extra tender chicken, toss the raw pieces in a light coating of cornstarch before the sautéing step. This technique, common in Asian cooking, creates a barrier that prevents the meat from overcooking. It also helps the final sauce cling more effectively to each piece.
Managing the Quick Pressure Release
When performing a quick release, carefully turn the steam valve away from your face and hands. Using a long utensil to flick the switch prevents steam burns. Quick releasing is essential here to stop the chicken from overcooking and becoming tough.
Ensuring Proper Pot Temperature
Wait for the Instant Pot to fully reach the sauté temperature before adding the oil and chicken. If the oil is not hot enough, the meat will stick to the bottom of the inner pot. A hot surface creates an immediate sear that locks in juices.
Serving and Pairing Suggestions
Pairing with Steamed Jasmine Rice
Jasmine rice is the ideal accompaniment because its slightly floral aroma complements the sesame oil. The fluffy grains absorb the excess honey-soy glaze, ensuring no flavor goes to waste. For a healthier option, try brown rice or quinoa.
Adding Steamed Broccoli or Bok Choy
Steam fresh broccoli florets or baby bok choy for 4-5 minutes until they are tender-crisp. The bright green color of the vegetables provides a vibrant visual contrast to the brown chicken. These vegetables also add a necessary nutritional balance to the meal.
Serving with a Tangy Cucumber Salad
A chilled cucumber salad dressed with rice vinegar and a pinch of sugar cuts through the richness of the sesame glaze. The acidity cleanses the palate between bites of the savory chicken. Slice the cucumbers thinly for the best texture.
Using Toasted Sesame Garnish
Always add the final sprinkle of sesame seeds immediately before serving. This prevents the seeds from softening in the sauce and keeps their crunch intact. It also ensures the seeds remain visible on top of the glaze.
Plating for Family Style
Serve the chicken in a large shallow bowl and surround it with steamed vegetables. Drizzle any remaining sauce from the pot over the meat and vegetables. This presentation makes the meal inviting and allows guests to serve themselves.
Storage and Preservation
Refrigerating Leftovers
Store any remaining sesame chicken in an airtight glass container in the refrigerator. It will stay fresh and safe to eat for up to four days. Ensure the chicken is completely cooled before sealing the lid to prevent condensation.
Freezing Instructions
This dish freezes well for up to three months if stored in a freezer-safe bag. Squeeze out as much air as possible to prevent freezer burn. Thaw the chicken in the refrigerator overnight before reheating for the best quality.
Managing Sauce Separation
When stored in the fridge, the cornstarch-based sauce may thicken or separate slightly. This is a normal reaction to cooling. Stirring the chicken during the reheating process will bring the sauce back to its original glossy state.
Avoiding Over-Saturation
If you plan to store the chicken for several days, consider storing the extra sauce in a separate container. This prevents the chicken pieces from absorbing too much liquid and becoming overly soft over time.
Effective Reheating Methods
Microwave Reheating
Place the chicken in a microwave-safe dish and cover it loosely with a lid. Heat in 30-second intervals, stirring in between to ensure even warming. Add a teaspoon of water if the sauce has become too thick.
Stovetop Reheating
For a better texture, reheat the chicken in a skillet over medium heat. Add a small splash of water or chicken broth to loosen the glaze. Stir gently until the chicken is heated through and the sauce is bubbling.
Using an Oven or Toaster Oven
Place the chicken in a baking dish and cover it with foil to retain moisture. Heat at 350 degrees Fahrenheit for about 10 minutes. This method is slower but prevents the chicken from becoming rubbery.
Restoring the Glaze Gloss
If the sauce looks matte after reheating, stir in a tiny drop of sesame oil. This restores the professional shine and refreshes the nutty aroma. Avoid adding more soy sauce, as the flavors concentrate during reheating.
Troubleshooting Common Issues
What to Do if the Sauce is Too Thin
If the sauce has not thickened enough after the final sauté step, simmer it for an additional 60 seconds. If it remains watery, mix a tiny bit more cornstarch with water and stir it in. Be careful not to overcook the chicken during this process.
Preventing Tough or Dry Chicken
Avoid extending the pressure cooking time beyond 8 minutes. Chicken breasts are lean and can dry out quickly in a high-pressure environment. Always use a quick release to stop the cooking process immediately.
Fixing an Overly Salty Sauce
If the soy sauce makes the dish too salty, stir in a teaspoon of rice vinegar or a squeeze of fresh lime juice. The acidity helps balance the saltiness and adds a bright note to the flavor. A pinch of extra brown sugar can also help.
Handling the Instant Pot Burn Notice
If the pot displays a “Burn” warning, it is usually due to food stuck to the bottom. Deglaze the pot with a splash of water and scrape the bottom with a wooden spoon. Ensure there is enough liquid in the pot before restarting the pressure cycle.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative and often stay juicier. Because thighs are denser, you may need to increase the pressure cooking time by 2 minutes. They also handle the sautéing process better without drying out.
Is it possible to make this recipe in a slow cooker?
You can adapt this for a slow cooker by cooking on low for 6 to 8 hours. However, the slow cooker will not brown the meat or thicken the sauce naturally. You must sear the chicken in a pan first and thicken the sauce on the stove at the end.
How do I store the extra sauce?
Store extra sauce in a separate airtight jar in the refrigerator for up to one week. You can use this sauce as a marinade for other proteins or as a glaze for roasted vegetables. Gently warm it in a pan before using.
Can I use a different oil for sautéing?
You can use avocado oil or canola oil for the initial searing if you prefer. These oils have higher smoke points than sesame oil. Simply add a teaspoon of sesame oil to the sauce mixture to maintain the signature flavor.
Print
Quick Pressure Cooker Sesame Chicken
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A restaurant style chicken dish that can be prepared in Instant Pot easily… Combo of honey, soy sauce, sesame oil and red pepper flakes enhance the flavor of chicken breasts deliciously.
Ingredients
- 1½ lb chicken breast, skinless cut into pieces
- 2 tbsp honey
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- 1 tsp red pepper, crushed
- 1/4 cup soy sauce
- 1 tbsp sesame seeds
- 2 tsp cornstarch
- 1 tbsp water
- 1 tbsp sesame seeds
Instructions
- Sauté Oil: Add the sesame oil in the instant pot and press “sauté”.
- Brown Chicken: Add half of the amount of chicken, stir and cook for 3 minutes until browned.
- Brown Remaining Chicken: Take it out and saute the remaining half the same way. You can add more oil if necessary.
- Mix Sauce: Take a bowl and add honey, soy sauce, red pepper, garlic, and 1 tbsp. sesame seeds, and mix it well.
- Combine: Put all the chicken in the pot and then add the sauce. Cover the lid.
- Pressure Cook: Cook on high pressure for 8 minutes.
- Release Pressure: After cooking time ends, do a quick pressure release.
- Prepare Slurry: In a small bowl mix the cornstarch and water and whisk.
- Thicken Sauce: Press “sauté” and add the cornstarch mixture into the Instant Pot. Let it cook for about 1 minute to get the required thickness.
- Finish: Sprinkle more sesame seeds on top and enjoy.
Notes
For a gluten-free version, substitute soy sauce with tamari. Honey can be replaced with maple syrup or brown sugar.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner, Lunch
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 204 kcal
- Sugar: 6 g
- Sodium: 673 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 73 mg