Instant Pot Sesame Chicken
This tender and juicy chicken is cooked in a sweet and savory sauce and is great for a busy weeknight and better than take-out.
Prep Time: 10 minutes
Cook Time: 3 minutes
Pressure Building Time: 10 minutes
Total Time: 24 minutes
2 pounds boneless skinless chicken breasts cut into 1-inch pieces
½ cup low-sodium soy sauce
¼ cup ketchup
1 teaspoon or sriracha sauce
2 cloves garlic minced
1 teaspoon ginger, peeled and grated
¼ cup honey or brown sugar
1 tablespoon toasted sesame oil
2 tablespoons cornstarch
1 tablespoon water
chopped green onions and sesame seeds for garnish (optional)
Add the cubed chicken, soy sauce, ketchup, sriracha, garlic and ginger to the instant pot. Stir until the chicken is well coated.
Lock the lid, seal the valve, and press the “Manual” or “Pressure Cooking” button, and cook on high for 3 minutes. When the timer beeps, do a QUICK RELEASE by moving the valve from “seal” to “vent.”
Once the steam has stopped coming of the vent, carefully remove the lid. Press on the SAUTE setting and add the honey (or brown sugar) and sesame oil and mix in with the chicken.
In another small bowl, mix 2 tablespoons of cornstarch with 1 tablespoon of water. Add it to the chicken and stir with a wooden spoon until the sauce thickens. Switch off the saute setting.
Serve over rice and top with chopped green onions and toasted sesame seeds, if desired.
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