Honey Sesame Instant Pot Chicken

The pressure builds and you start counting down minutes until you eat. You spot the Instant Pot humming quietly, that sealing ring doing its job tight. You know once it hits the pressure build, things are gonna move fast in a good way.

You catch the scent of garlic and honey mingling in the kitchen, making your stomach rumble a little louder. You remember whipping together the sauce and tossing in those tender diced chicken pieces real quick before sealing it up.

It feels kinda like waiting for a good surprise. But you also know, once you hear the steam cues and do that quick release, you’re gonna have a plate full of sweet, savory, perfect chicken ready to dive into. Dang, that’s the kinda dinner that makes you wanna hug your Instant Pot.

The Truth About Fast Tender Results

• Pressure build in your Instant Pot locks in juices and flavors fast.
• High pressure cooks chicken perfectly tender in just 8 minutes of actual cook time.
• Quick release after a short slow release keeps chicken moist and safe from overcooking.
• The sealing ring is critical to keep steam inside so you don't lose moisture or flavor.
• Sauté mode lets you brown chicken and veggies right in the pot before cooking under pressure for best flavor.

Your Simple Ingredient Checklist

First off, you gotta grab 4 large boneless skinless chicken breasts, diced just right — that’s about 2 lbs. Freshly ground pepper and salt are your best friends for seasoning the chicken before cooking.

Then you need 1 tablespoon vegetable oil for sautéing. Half a cup of diced onion and 2 cloves minced garlic add that good base aroma you want in your dish.

For the sauce, half cup of reduced sodium soy sauce and a quarter cup of ketchup mix in for that sweet and tangy balance. 2 teaspoons sesame oil brings a nutty touch.

One half cup honey makes this recipe really sing with sweetness. Don’t forget the ¼ teaspoon red pepper flakes for a little kick of heat.

For thickening you’ll want 2 tablespoons cornstarch mixed with 3 tablespoons water to turn that runny sauce into sticky goodness.

Green onions chopped and toasted sesame seeds are your finishing touch for garnish. Serve all this over some cooked rice and you got yourself a meal.

How It All Comes Together Step by Step

Step one, season your diced chicken with salt and pepper. You gotta get every piece coated so it tastes incredible.

Step two, set your Instant Pot to sauté mode and heat that tablespoon vegetable oil until it’s shimmering.

Step three, toss in diced onion and cook ’em until they’re softened and smell sweet—about 2 to 3 minutes.

Step four, stir in minced garlic and cook just 30 seconds to release its fragrance. Don’t let it burn on ya.

Step five, add your seasoned chicken. Brown it on all sides, this usually takes around 5 minutes and adds crispy flavor.

Step six, whisk together soy sauce, ketchup, sesame oil, honey, and red pepper flakes in a bowl. Pour that sauce right over the browned chicken in the pot.

Step seven, seal the lid and set the valve to sealing position. Cook on high pressure for 8 minutes. When done, let it naturally release pressure for 5 minutes then do a quick release to get all the steam out fast.

After that, switch back to sauté mode and simmer the sauce until it thickens slightly. Sprinkle with green onions and sesame seeds if you want. Serve over rice or noodles and enjoy every sweet, saucy bite.

Time Savers That Actually Work

• Dice chicken the night before and keep in fridge, so you’re ready to go when hunger hits.
• Use pre-minced garlic from the store if you ain’t got time peeling and chopping fresh.
• Grab pre-diced onions in the produce section for a shortcut on chopping.
• Mix your sauce ingredients in a jar ahead and just pour it in when needed to save hassle.
• Cook rice in Instant Pot while the chicken’s under pressure so everything’s ready together.

When You Finally Get to Eat

When dinner’s on your plate, you first catch that sweet honey aroma mixed with soy and toasted sesame notes. It kinda wraps around you even before your fork hits food.

You bite in and the chicken is melt-in-your-mouth tender, covered in sticky sauce that’s just the right mix of sweet and a tiny sting from red pepper flakes. It’s comfort food but with a little sass.

The green onions and sesame seeds add that fresh pop and crunch on top, making each bite kinda perfect. You know this meal’s gonna be one you wanna make again and again.

How to Store This for Later

If you got leftovers, just pop ’em in an airtight container and refrigerate. It keeps good for about 3 to 4 days and you can heat it up quick in the microwave.

For longer storage, freeze the chicken and sauce in a freezer-safe container. Thaw overnight in the fridge before reheating so it stays juicy.

Reheat gently on stovetop too if you want better texture than the microwave. Just low heat with a splash of water to loosen sauce, stir til warmed through.

Your Most Asked Questions Answered

Can I use chicken thighs instead of breasts? Heck yeah, chicken thighs work great. Just adjust cooking time slightly, maybe a minute or two less since thighs cook faster.

What if I don’t have honey? You can swap with maple syrup or even brown sugar if needed. It won’t be exactly same but still tasty.

Is cornstarch necessary? You gotta it to thicken the sauce and give that sticky texture. Without it, sauce will be runnier but still good.

Can I use frozen chicken? You bet. Just add a couple more minutes to pressure cook time to make sure it’s fully cooked.

How do I know when the pressure is ready to release? Look for the steam cues around the lid and the float valve. Once cooking time is up, you can do a short slow release then a quick release safely.

What kind of rice works best? White jasmine or basmati rice cook real good and soak up sauce perfectly. But any cooked rice you got handy will do the trick.