Instant Pot Honey Sesame Chicken

Instant Pot Honey Sesame Chicken has quickly become one of the most popular recipes on our site! Dinner is ready in a matter of minutes using your Instant Pot, including the rice.

One of our very first recipes on Six Sisters’ Stuff was our Slow Cooker Honey Sesame Chicken. Little did we know back then just how popular it would become!

It quickly jumped to our most popular recipe and it’s stayed there for about 6 years, even still today!

We knew we had to be able to convert this recipe over to the Instant Pot, and we’ve had so many requests to do so.

Turns out, it only takes about 30 minutes to make in the instant pot and is just as good, if not BETTER than the slow cooker version.

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What is an Instant Pot?

Haven’t jumped on the Instant Pot bandwagon yet? Well, you may want to consider it just for this recipe alone!

Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

Sounds a little too good to be true, but we promise it’s worth every penny! I haven’t used my slow cooker in weeks, which is saying a lot for this 3-4 times a week slow cooking girl!

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.

How to make Honey Sesame Chicken in the Instant Pot

  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, leaving the sauce.
  4. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water in a small bowl and pour into your Instant Pot with the sauce.
  5. Stir to combine. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
  6. Cut or shred your chicken into bite sized pieces, and return to pot and toss with sauce before serving.
  7. Sprinkle with sesame seeds and serve over rice or noodles.
  8. You can also sprinkle more red pepper flakes on top if you want more heat.

Can I cook my rice in the instant pot?

Yes!

Remove your chicken and set it aside. I rinsed my instant pot a few times in the sink as well. To make rice in your Instant Pot you need to have the same ratio rice as you do water.

Rinse and drain 2 cups of rice (we used brown and jasmine) 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!

Instant Pot Recipes on Six Sisters’ Stuff

Looking for more delicious instant pot recipes to try? Here are a few of our favorites!

The BEST Instant Pot Chili
Instant Pot Chicken Noodle Soup
Instant Pot Easy Sesame Chicken

Serves: 4

Instant Pot Honey Sesame Chicken

10 minPrep Time

20 minCook Time

30 minTotal Time

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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!

Nutrition

Calories

1673 cal

Fat

35 g

Carbs

319 g

Protein

38 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1360
https://media.sixsistersstuff.com/recipe/instant-pot-honey-sesame-chicken/

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Did you know we have a YouTube Channel?

In this video we’re making our Honey Sesame Chicken in the slow cooker!

 

 

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Comment on this Recipe

52 Responses to “Instant Pot Honey Sesame Chicken”

  1. 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!
  2. 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!
  3. 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?
  4. 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.
  5. 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.
  6. 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.
  7. 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!
    • 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.
  8. 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.
  9. 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.....
  10. 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.
  11. 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 :)
  12. Abigail Kennedy
    I made this recipe and used 1 pound of chicken tenderloins in the crockpot instead of the breasts. I cooked them in the instant pot for 6 minutes and quick released once done. I also as a personal preference halved the amount of honey so 1/2 cup of honey and added 1/2 cup of water. I also added some hot sauce for a little bit of a kick to the sauce. I paired this with some jasmine rice and it turned out delicious!

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