Instant Pot Honey Sesame Chicken

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Do you have an Instant Pot yet? You might want to, just so you can make this recipe! ha ha! It is ready from start to finish in about 30 minutes! It is one of my favorite recipes and it converted over perfectly!

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If you have never heard of a Instant Pot ? they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking this recipe for 4 hours in the slow cooker, It cooked for 15 minutes and was just as tender!

Check out the reviews on the Instant Pot on Amazon and join the 1000?s of people who LOVE it! You can read about it HERE.

Instant Pot Honey Sesame Chicken
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Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil (could also use olive oil or canola oil)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water
  • Sesame seeds

Instructions

  1. Place your chicken in the bottom of the Instant Pot.
  2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and put your Instant Pot Lid on and seal.
  3. Cook on the Meat setting for 20 minutes and then quick release once the 20 minutes is up. Remove chicken from pot, leave sauce.
  4. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
  5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
  6. You can also sprinkle more red pepper flakes on top if you want more heat.
  7. I removed my Honey Sesame Chicken from the Instant Pot and put in a bowl and cooked my rice in my Instant Pot.
  8. To make rice in your Instant Pot you need to have the same ratio rice as you do water.
  9. I used 2 cups of Brown Jasmine Rice.
  10. To make it: Rinse and drain 2 cups of rice and dump it into your Instant Pot. Add 2 cups of water. Seal your instant pot with the lid and push the Rice button. It will cook for 10 minutes then quick release. You will have PERFECT rice!
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https://www.sixsistersstuff.com/recipe/instant-pot-honey-sesame-chicken/

 

 

Honey Sesame Chicken

 

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Comment on this Recipe

48 Responses to “Instant Pot Honey Sesame Chicken”

  8. Jessica
    I am new to pressure cooking and made this last night. The flavor was great but my chicken was really overcooked. I used 3 large breasts, cut up. (they were really big!) I cooked it for 20 min on High - I have the Cuisinart PC, not IP - and then did the quick release which made a huge mess! Like I said, the flavor was good, but way overcooked. Was it because I cut up the chicken first? And why the big mess? Thanks for any advice!
    March 7, 2017 at 11:17 am
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  11. Stefani Hutchison
    I just made this today and it was delicious! I did not change any ingredients, but I did reserve one cup of the sauce before I thickened it. To that I added one cup of water to make two cups of liquid and I cooked the rice in the Instant Pot in that. It was SO yummy!
    October 1, 2017 at 1:36 pm
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  12. Jodie
    My family had this tonight and it was very good. This was my first recipe in my instant pot. My rice was a little gummy. Do you know why this might of happened? My husband thought the chicken was a little dry. I'm not sure what I did wrong. Any suggestions?
    October 20, 2017 at 7:06 pm
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  13. Mike M
    For those who are having messy explosions when doing quick release: There are different sizes of Instant Pot, and a small one may be filled too full if following a lot of family recipes. There is a Max fill line inside my pot for pressure cooking. If the food gets above that level, it can be released through the valve and cause a mess and possible damage to the Instant Pot.
    November 7, 2017 at 5:36 pm
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  14. annorien
    I am glad I read the comments. I did not quick release. I let it go naturally for 10 minutes then slowly released the rest of the pressure. You did not specify whether to set the he pressure cooker for high, medium , or low so I went with high. I used the sauce in my rice as commented on below but thickening the sauce for a glaze sounds good too. I did my rice in the microwave though but it still turned out good. I will make this one again.
    November 7, 2017 at 6:39 pm
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  15. wendy
    This recipe christened my 8ltr Instant Pot soon after the water test! Yay! The chicken was melt in the mouth and the flavour was moreish. Hubby was so impressed too. I substituted tamari for soy sauce, but I think next time I'll use coconut aminos for a lighter taste. Oh, and I ran out of honey, so used ½ cup honey and ½ cup water to keep the liquid ratio. Turned out scrumptious but I'll use the full cup of honey next time. Total success. Thank you! Look forward to trying more of your recipes in Instant Pot and bookmarking sixsistersstuff.com. Why didn't I buy an Instant Pot sooner?! Again, thanks for an easy and yummy first Instant Pot meal.
    November 19, 2017 at 1:43 am
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  18. Kerianne Peaden
    Hey! I'm making this in about an hour but have a question- my chicken breasts are frozen (I forgot to thaw them). How long should I cook the chicken? Also, does it need to be on the meat\stew option or the pressure option? Thanks in advance!
    January 4, 2018 at 2:50 pm
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    • Barbara
      I totally agree. 20 minutes for boneless chicken breasts is way too long. Other recipes I've done using boneless chicken breasts is right around 10 minutes with a natural release of at least 5. As far as doubling the amount of chicken, from what I've been told the number of breasts doesn't change the cooking time. Pressure cookers cook each piece "individually" not as a whole, so 2 breasts or 4 breasts doesnt really matter.
      July 2, 2018 at 2:51 pm
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  23. Becky
    made this yesterday but couldn't get the sauce to thicken! I followed the instructions and even added a little more corn starch/water combination but it still didn't help. Sauce ran all over our plates and didn't adhere to rice. Don't think I'll make this again, Disappointed.
    March 26, 2018 at 8:21 am
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  26. Tamara
    AMAZING RECIPIE! I made it from frozen chicken so I added 5 min and that was all it needed. Rinsed out the pot before making rice. The idea that the insta pot saves dishes is a misnomer however....unless you own more then one pot! hmmmmmmm.....
    April 21, 2018 at 2:00 pm
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  27. Sarah
    This works very well with HALF the amount of honey (1/2 cup, not a full cup). 1 cup is way too expensive for me, and it’s plenty sweet with 1/2. Also, if you cut the chicken into chunks before putting in the pot (do while they’re partially frozen and it’s even easier to cut them) you can cook the meat in 4 minutes, with a quick release. Then just put the pot on sauté and stir in the cornstarch slurry and it thickens right up. Less than 15 minutes, including the time it takes for the pot to come to pressure with partially-frozen meat in it.
    May 25, 2018 at 6:00 pm
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  30. Tammy W
    Made this and loved it (the whole family did)! A few things that helped this to come out just right: --For the amount of liquid this calls for, I used 3.5lbs of chicken breasts, I cut them in half bc they were large, and I only cooked them for 8 mins on high (and they were juicy) --I used 1tbsp avovado oil and 1.5 tbsp of dark sesame oil --I did 5tsp of corn starch in 6tbsp of water (and the sauce was perfection in regards to consistency) The next time I do it I will cut the honey in half though, realizing how sweet it is the second time around :)
    December 13, 2018 at 12:40 pm
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