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Instant Pot Chinese Sesame Chicken

I've had this recipe on my list for quite some time, and finally got the opportunity to make it as part of my meal prep that I do for a few close friends. This was a pretty easy dish - the only note I'd make is that I had a hard time getting the chicken to "brown" in the InstaPot, so I wouldn't get too caught up on that. Also, be sure to scrape the bits from the bottom before setting to pressure cook, or else you'll get the Burn warning! Fortunately for me, it was done cooking before that went off. I served this with rice that I made separately. Enjoy!


2-2.5 lbs boneless, skinless chicken breast (you could also use thighs)

2 tb cornstarch

3 tb sesame oil

1/4 cup diced onion

2 garlic cloves, minced

2 tsp fresh grated ginger

1/2 cup brown sugar

1/3 cup low-sodium soy sauce

1/4 cup dry sherry

3 tb chili garlic sauce

3 tb scallions, chopped

1 tb toasted sesame seeds


Cut the chicken into 1-inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Set the Instant Pot on Sauté. Pour in the sesame oil. Add the onion, garlic, and ginger. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides. Scrape the bottom of the pot with a metal spatula to make sure nothing is stuck to the bottom. (This can cause the "Burn Notice" on your IP if not done). Add the brown sugar, soy sauce, sherry, chili garlic sauce, and 2 tablespoons water to the Instant Pot. Stir well to coat the chicken. Cover and seal the pot. Set on Pressure Cook High for 3 minutes. Turn off the pressure cooker, and perform a Quick Release. Once the steam valve button drops, and it is safe to open, remove the lid. Stir the sesame chicken and sprinkle with sesame seeds and scallions. Serve warm with rice, quinoa, or with steamed vegetables.


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