Instant Pot Sesame Chicken Recipe

If you’re a fan of quick, flavor-packed dinners, this Instant Pot sesame chicken recipe is about to become your new best friend. It’s the perfect balance of savory, sweet, and a hint of spice, and it’s all made in one pot with minimal fuss. Whether you’re looking for a healthier alternative to takeout or simply craving that saucy, slightly sticky goodness of sesame chicken, this recipe has you covered. Plus, you can make it in just about 20 minutes from start to finish!

Now, let me tell you, the first time I made this, I wasn’t sure what to expect. My family can be picky when it comes to Asian-inspired dishes, and I wasn’t sure if homemade sesame chicken would pass the taste test. But when I saw everyone going for seconds—no leftovers in sight—I knew we had a keeper. Not only was it a breeze to make, but it also felt like a little takeout treat without the extra cost or hidden ingredients. Ready to get started?

this RECIPE

🍗 A brief history of sesame chicken (and why it’s so addictive)

Sesame chicken is a staple on many Chinese-American restaurant menus, loved for its slightly sweet, tangy flavor and tender, saucy pieces of chicken. It’s not traditionally Chinese but rather a product of Chinese-American cuisine, combining flavors that appeal to a broad audience. Soy sauce, garlic, and ginger bring in that unmistakable umami punch, while a bit of sweetness (from honey or sugar) and the nutty sesame oil create a balance that’s hard to resist. Though the original recipe is often deep-fried, this Instant Pot version skips the frying without sacrificing any of that delicious flavor. And thanks to the Instant Pot, you’ll have a dish that’s just as tender and flavorful, minus the time and mess.

Let’s talk ingredients: the stars of this dish

• Chicken breasts: Boneless, skinless chicken breasts work perfectly here, staying tender and juicy in the Instant Pot. If you only have thighs on hand, they’ll work too, adding a bit of extra richness to the dish. Cut them into 1-inch pieces for even cooking.
• Low-sodium soy sauce: Soy sauce is the foundation of the sauce, adding depth and saltiness. I recommend low-sodium to keep the flavors balanced. If you’re gluten-sensitive, try tamari or coconut aminos for a gluten-free option.
• Garlic and ginger: These aromatics add essential flavor. Fresh garlic and ginger bring a lovely zing, but you can use garlic and ginger paste in a pinch. Just be sure to use them sparingly, as the paste can be a bit stronger.
• Ketchup: It may sound surprising, but ketchup adds sweetness, tang, and thickness to the sauce. If you’re out of ketchup, a little tomato paste mixed with sugar works too.
• Hot sauce or sriracha: For a little heat, sriracha is my go-to. Adjust the amount depending on your spice preference, or skip it if you’re serving this to kids or spice-averse folks.
• Honey or brown sugar: Adds that signature sweetness. Honey gives a bit of floral sweetness, while brown sugar provides a caramel-like depth. Either one works great here.
• Toasted sesame oil: Just a tablespoon brings that nutty, toasty sesame flavor. Don’t skip it—it’s what makes sesame chicken, well, sesame chicken!

Essential kitchen tools: What you need (and what you can skip)

• Instant Pot: This is the key player here, making the cooking process fast and easy. If you don’t have an Instant Pot, you could adapt this recipe for the stovetop by simmering the chicken until fully cooked.
• Wooden spoon: For stirring the sauce and ensuring everything is well mixed. A wooden spoon is gentle on the Instant Pot’s inner pot, preventing scratches.
• Small bowl: For mixing up your cornstarch slurry. This step helps thicken the sauce without any clumping.
• Measuring spoons: While eyeballing ingredients is fine for some recipes, for sauces, precise measurements help you get the right balance of flavors.

Step-by-step: Making Instant Pot sesame chicken (plus a few tips)

Step 1: Start with the chicken and sauce ingredients

Add the bite-sized chicken pieces directly to your Instant Pot, followed by the soy sauce, minced garlic, grated ginger, ketchup, and hot sauce. Give everything a quick stir to ensure the chicken is evenly coated with all those flavorful ingredients.

Step 2: Pressure cook the chicken

Secure the lid on your Instant Pot, and make sure the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting, and set the time to 3 minutes on high pressure. (Yes, that’s all it takes!) The pot will take a few minutes to come to pressure before it starts counting down, so don’t worry if it doesn’t start right away.

Step 3: Quick release the pressure

When the cooking time is up, use a quick release by carefully turning the valve to “Venting.” Be cautious here—the steam is hot! I always use a wooden spoon to push the valve, keeping my hand out of the way.

Step 4: Thicken the sauce

Remove the lid and switch to the “Sauté” setting. Add the honey or brown sugar and the sesame oil, stirring to combine. Now, it’s time for the slurry! Mix the cornstarch with water in a small bowl, then pour it into the Instant Pot, stirring until the sauce starts to thicken. This step usually takes just a couple of minutes. If you prefer a thicker sauce, add a little more slurry, but go slowly—it thickens quickly.

Step 5: Serve and garnish

Switch off the Instant Pot and serve the sesame chicken over rice. Top with sesame seeds and chopped green onions for a fresh, colorful finish.

Variations: How to make this recipe your own

• Low-carb option: Skip the honey and use a low-carb sweetener, like monk fruit or stevia, to keep the sweetness without the extra carbs. Serve over cauliflower rice instead of regular rice for a fully low-carb meal.
• Gluten-free adaptation: Swap the soy sauce for tamari or coconut aminos. Just be sure to use low-sodium versions, as they can be a bit saltier.
• Extra veggies: Toss in some bell peppers, broccoli, or snap peas right after you release the pressure. Use the “Sauté” function for an additional 2-3 minutes to cook the veggies slightly while the sauce thickens.
• Spicier twist: If you love heat, add extra sriracha or even a sprinkle of red pepper flakes. This will give the dish an extra kick without overpowering the other flavors.
• Sweet and sour version: Replace the ketchup with an equal amount of pineapple juice and add pineapple chunks just before serving. It gives the dish a tropical twist!

Serving suggestions: Elevate your sesame chicken

For a beautiful presentation, serve your Instant Pot sesame chicken over fluffy white rice or jasmine rice. Garnish with a generous sprinkle of sesame seeds and chopped green onions for a pop of color and a bit of crunch. If you’re hosting friends or family, consider pairing it with a simple side salad or steamed veggies for a balanced plate.

For a full meal, you could also add a side of stir-fried vegetables, like broccoli, bell peppers, and snap peas. Not only does it add color to your plate, but it also brings in extra nutrients and variety.

drink pairings

When it comes to drink pairings, the right choice can enhance the flavors of this sesame chicken without overwhelming your palate. Here are a few suggestions:

• Jasmine iced tea: A lightly sweetened jasmine iced tea complements the Asian-inspired flavors and has a refreshing floral note that balances the savory sauce.
• Ginger lemonade: The spicy zing of ginger pairs well with the dish’s garlic and ginger flavors, while the lemon adds a bright, citrusy twist.
• Sparkling water with lime: For a simple, no-fuss option, sparkling water with a squeeze of fresh lime helps cleanse the palate between bites and doesn’t compete with the sauce’s flavors.

Storing and reheating leftovers

If you happen to have any leftovers (good luck with that!), this sesame chicken stores well in the fridge. Place it in an airtight container, and it’ll stay fresh for up to 3 days. To reheat, simply microwave in 30-second intervals, stirring in between, until it’s heated through. Alternatively, you can warm it up on the stovetop over low heat. Just add a splash of water if the sauce has thickened too much in the fridge.

For freezing, store the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to adjust. If you’re cooking for a larger crowd, simply double the ingredients. The cooking time remains the same in the Instant Pot. For smaller portions, you can halve the ingredients, but keep the cooking time at 3 minutes. I’ve found that reducing the cooking time makes the chicken slightly tougher, so it’s best to stick to the original timing.

Troubleshooting tips for perfect sesame chicken

• Sauce too thin? Add a little more cornstarch slurry, one teaspoon at a time, until it reaches your desired consistency.
• Chicken overcooked? Be sure to use bite-sized pieces, as larger chunks may become a bit rubbery. Stick to the 3-minute pressure cook time.
• Too salty? If you used regular soy sauce, the dish might be a bit saltier. You can dilute the sauce with a splash of water or add a bit more honey to balance the flavors.

Ready to give it a try?

This Instant Pot sesame chicken is a fantastic dish that brings restaurant-style flavors right into your home. It’s quick, easy, and completely customizable. I hope you enjoy making (and eating!) this as much as my family and I do. Let me know how it turns out, and feel free to share any twists you come up with!

Frequently Asked Questions

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just add 2 extra minutes to the cooking time, for a total of 5 minutes on high pressure.

2. Can I make this recipe without an Instant Pot?
Absolutely! You can cook it on the stovetop. Sauté the chicken until cooked through, then follow the same steps to make the sauce. Simmer until thickened.

3. Can I use chicken thighs instead?
Yes, chicken thighs add extra juiciness. Just cut them into similar bite-sized pieces and keep the cooking time the same.

4. How can I make this recipe vegan?
Swap the chicken with tofu or a plant-based chicken substitute. Use maple syrup or agave instead of honey for a fully vegan version.

5. What’s the best way to thicken the sauce if I don’t have cornstarch?
You can use arrowroot powder or tapioca starch instead. Mix it with water in the same way as the cornstarch slurry.

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