Honey Sesame Chicken


  • 1 tbsp olive oil
  • 2 lbs boneless
  • 1/2 cup diced onion
  • 2 cloves garlic
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 tsp red pepper flakes
  • 1/3 cup honey
  • 2 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp scallions
  • sesame seeds
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add soy sauce, ketchup and red pepper flakes to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the chicken back into to the pot, turning once to coat.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and chop into bite-sized pieces.
  • Add honey and sesame oil to the pot and stir to combine.
  • In a small bowl mix together 1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened.
  • Add chicken back to the pot and stir to coat. Adjust seasonings.
  • Serve hot over rice, noodles or zoodles, garnished with scallions and sesame seeds.
Previous Next