This Instant Pot Honey Sesame Chicken is a flavor-packed dish that brings the vibrant tastes of Asian cuisine to your table in just 40 minutes. Tender chicken glazed in a sweet and savory honey sesame sauce pairs perfectly with fluffy rice, creating a meal that’s both comforting and indulgent. The rich, glossy sauce clings to every bite, while toasted sesame seeds add a delightful crunch. It’s a quick, fuss-free recipe that delivers restaurant-quality results without the hassle.
With 10 minutes of prep and minimal hands-on cooking, this dish is perfect for busy weeknights or when you’re craving something special. The balance of sweet honey, nutty sesame, and a hint of umami creates a symphony of flavors that will have everyone reaching for seconds. Plus, it’s packed with protein and just the right amount of carbs to keep you satisfied. Whether you’re new to the Instant Pot or a seasoned pro, this recipe is sure to become a family favorite.
Ingredients for Instant Pot Honey Sesame Chicken
- 1 ½ pounds boneless, skinless chicken breasts (thawed or frozen)
- Salt and pepper, to taste
- 1 cup honey
- ½ cup soy sauce (use low-sodium if preferred)
- ½ cup diced onion
- ¼ cup ketchup
- 2 Tablespoons vegetable oil (or canola oil or olive oil)
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (adjust to taste for more or less heat)
- 2 Tablespoons cornstarch, dissolved in 3 Tablespoons of water
- Sesame seeds, optional topping
- Sliced green onions, optional topping
Step-by-Step Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of the Instant Pot. Season lightly with salt and pepper.
- Make the sauce: In a small bowl, combine honey, soy sauce, diced onion, ketchup, oil, minced garlic, and red pepper flakes. Stir well, then pour the sauce over the chicken in the Instant Pot.
- Cook the chicken: Secure the lid on the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set the timer for 25 minutes if the chicken is frozen or 18 minutes if thawed.
- Release pressure: Once the timer is done, perform a QUICK RELEASE by moving the valve from SEALING to VENTING. Wait until all the pressure is released before opening the lid.
- Thicken the sauce: Remove the chicken from the pot and set aside. In a small bowl, dissolve cornstarch in water, then pour the mixture into the Instant Pot. Stir to combine with the sauce. Press the SAUTE button and cook the sauce for 3-5 minutes, stirring occasionally, until slightly thickened.
- Shred and serve: Shred the chicken using two forks, then return it to the pot and toss with the thickened sauce. Serve over cooked rice and top with sesame seeds and sliced green onions, if desired. Add extra red pepper flakes for more heat, if preferred.
Perfect Pairings: Sauce and Topping Ideas
While the honey sesame sauce is delicious as-is, you can customize it to suit your taste. For a tangy twist, add a splash of rice vinegar or lime juice. If you love a bit of crunch, sprinkle toasted sesame seeds or chopped peanuts on top. For extra freshness, garnish with thinly sliced cucumbers or shredded carrots. Pro tip: Drizzle a little sriracha mayo over the chicken for a creamy, spicy kick!
Serve It Up: Creative Serving Suggestions
This Instant Pot Honey Sesame Chicken is incredibly versatile. Serve it over steamed jasmine rice for a classic meal, or try it with cauliflower rice for a low-carb option. You can also stuff it into lettuce wraps for a light, refreshing lunch. For a fun twist, use it as a filling for tacos or sliders. Don’t forget the sesame seeds and green onions for that finishing touch!
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 1-2 minutes or warm it in a skillet over medium heat. If the sauce thickens too much, add a splash of water or chicken broth to loosen it up. Freezing tip: Freeze the chicken and sauce separately for up to 2 months—thaw overnight in the fridge before reheating.
Quick Fixes: Time-Saving Tips
To save time, prep your ingredients ahead of time. Dice the onion and mince the garlic the night before, and store them in the fridge. If you’re using thawed chicken, reduce the cook time to 18 minutes for faster results. Bonus tip: Use pre-minced garlic and pre-diced onions from the grocery store to cut down on prep work even more!
Instant Pot Pro Tips: Equipment Guidance
If you’re new to using an Instant Pot, don’t worry—it’s easier than it seems! Always ensure the sealing ring is properly in place before cooking. After releasing the pressure, wait a few seconds before opening the lid to avoid steam burns. Cleaning tip: Remove the sealing ring and wash it separately to prevent lingering odors. For stubborn sauce stains, use a non-abrasive sponge to keep your pot looking new.
Instant Pot Honey Sesame Chicken
Equipment
- Instant Pot
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- salt and pepper to taste
- 1 cup honey
- ½ cup soy sauce
- ½ cup diced onion
- ¼ cup ketchup
- 2 Tablespoons vegetable oil (or canola oil or olive oil)
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (more or less, depending on how much heat you prefer)
- 2 Tablespoons cornstarch dissolved in 3 Tablespoons of water
- sesame seeds optional topping
- sliced green onions optional topping
Instructions
- Place your chicken in the bottom of the Instant Pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour sauce over chicken.
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
- When the timer is done, do a QUICK RELEASE of the pressure (move the valve from SEALING to VENTING to release the pressure).
- Remove the lid and remove the chicken from the pot.
- Dissolve 2 Tablespoons of cornstarch in 3 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 3-5 minutes or until slightly thickened.
- Shred the chicken and then return to pot and toss with sauce before serving. Serve chicken on cooked rice and top with sesame seeds and diced green onions, if desired.
- You can also sprinkle more red pepper flakes on top if you want more heat.