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Instant Pot Honey Sesame Chicken Recipe

The best chicken to serve over rice! One of the most popular recipes on our site.
Prep Time10 mins
Cook Time20 mins
Pressurize Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: Chicken Breast Recipe, Chicken instant pot recipe, Dump and go instant pot recipe, Easy Instant Pot Recipe, Freezer Meal
Servings: 6
Calories: 381kcal
Author: Kristen Hills


  • Instant Pot (or Pressure Cooker)


  • 1 ½ pounds boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 cup honey
  • ½ cup soy sauce
  • ½ cup diced onion
  • ¼ cup ketchup
  • 2 Tablespoons vegetable oil (or canola oil or olive oil)
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes (more or less, depending on how much heat yoou prefer)
  • 2 Tablespoons cornstarch dissolved in 3 Tablespoons of water
  • sesame seeds optional topping
  • sliced green onions optional topping


  • Place your chicken in the bottom of the Instant Pot.
  • In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour sauce over chicken.
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
  • When the timer is done, do a QUICK RELEASE of the pressure (move the valve from SEALING to VENTING to release the pressure).
  • Remove the lid and remove the chicken from the pot.
  • Dissolve 2 Tablespoons of cornstarch in 3 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 3-5 minutes or until slightly thickened.
  • Shred the chicken and then return to pot and toss with sauce before serving.
  • Serve chicken on cooked rice and top with sesame seeds and diced green onions, if desired.
  • You can also sprinkle more red pepper flakes on top if you want more heat.


Want to cook your rice in the Instant Pot as well?
  • Rinse and drain 2 cups of rice (I like white rice and jasmine rice) and dump it into your Instant Pot. Add 2 cups of water. Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 10 minutes, then do a QUICK RELEASE of the pressure. You will have PERFECT rice!
How to turn this into a freezer meal:
  • Place chicken, salt, pepper, honey, soy sauce, onion, ketchup, vegetable oil, garlic, and red pepper flakes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
  • When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.


Calories: 381kcal | Carbohydrates: 54g | Protein: 27g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1307mg | Potassium: 547mg | Fiber: 1g | Sugar: 49g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg