Chicken Negimaki


  • 1 1/2 cups water
  • 1/2 cup regular or low-sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp minced peeled fresh ginger
  • 2 medium garlic cloves
  • 4 six-ounce boneless skinless chicken breasts
  • 12 medium scallions
  • sesame seeds
  • Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert.
  • Whisk the soy sauce, honey, ginger, and garlic in a 2-quart, 7-inch-round, high-sided, pressure-safe baking or soufflé dish.
  • Lay one pounded chicken breast on your clean work surface or cutting board with one of the two shorter sides facing you. Put a quarter of the scallion pieces along the bottom edge closest to you. Mix up green and white parts so that there are some of each. Roll up the chicken, starting at the edge with the scallions. Set this roll seam side down in the sauce and spoon some of the sauce over it. Repeat to make three more rolls and place in the baking dish. Seal it tightly with aluminum foil and set it on the rack. Lock the lid on the cooker.
  • Press Pressure Cook/Manual and set to High pressure for 30 minutes.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack.
  • Use a flexible metal spatula to transfer the chicken rolls to a cutting board. Slice them into 1-inch lengths. Drizzle the sauce from the baking dish over the pieces and garnish them with a sprinkling of sesame seeds.
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