Instant Pot Garlic Sesame Chicken is the weeknight hero you didn’t know you needed. Tender, succulent pieces of boneless, skinless chicken thighs soak up a sweet-savory sauce made with sesame oil, soy sauce, brown sugar, garlic, and ginger, then finish glossy and thick with a simple cornstarch slurry. This recipe is built for convenience without sacrificing flavor: the Instant Pot does the heavy lifting while you handle the stirring and garnishes. Serve over steamed rice or cauliflower rice for a quick meal that tastes like you spent hours in the kitchen.

Why this Instant Pot Garlic Sesame Chicken works

This version relies on dark, flavorful chicken thighs cut into 1–2 inch pieces, which stay juicy under pressure. Sesame oil and a touch of rice vinegar add depth, while brown sugar and low-sodium soy sauce give you a perfectly balanced sweet-salty backbone. A small amount of chicken broth helps the Instant Pot come up to pressure and infuses the chicken with extra flavor. The cornstarch slurry is added at the end to create a glossy, clingy sauce that coats every bite.

Ingredients

2 lbs boneless and skinless chicken thighs, cut into 1-2 inch pieces
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon ginger, grated
1/3 cup brown sugar
1/2 cup low sodium chicken broth
1 tablespoon rice vinegar
1/4 cup water
1/4 teaspoon red pepper flakes
2 tablespoons water
2 tablespoons cornstarch
2 green onions, sliced
Sesame seeds, for garnish

Prep tips before you start

Trim any excess fat from the chicken thighs and cut them into uniform 1–2 inch pieces so they cook evenly.
Measure out the sauce ingredients — the recipe moves quickly once you start.
Grate the ginger and mince the garlic finely so their flavors distribute through the sauce.
Use a silicone or wooden spatula to avoid scratching the Instant Pot insert.

Step-by-step instructions

Follow these clear, ordered steps to make the Instant Pot Garlic Sesame Chicken. The overall sequence mirrors the original directions, but each step has been rewritten for clarity and ease.

Turn on the Instant Pot to the SAUTÉ setting. Add the 2 tablespoons sesame oil to the inner pot and allow it to warm for about 30 seconds so it becomes fragrant but not smoking.
Sear the chicken in batches. Add half of the 2 lbs of chicken thigh pieces in a single layer and sear for 1–2 minutes per side until the pieces develop a light golden crust. Remove the seared pieces to a plate and repeat with the remaining chicken. You are not trying to cook through the chicken, only to develop color and flavor.
Turn off SAUTÉ and add the sauce ingredients to the pot. Pour in 1/4 cup low sodium soy sauce, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1/3 cup brown sugar, 1/2 cup low sodium chicken broth, 1 tablespoon rice vinegar, 1/4 cup water, and 1/4 teaspoon red pepper flakes. Stir briefly to combine and to dissolve most of the brown sugar into the liquid.
Return all the chicken to the pot. Nestle the seared chicken pieces back into the sauce so they are mostly submerged. Use a spatula to scrape up any browned bits from the bottom from searing; this adds flavor and helps prevent a burn notice.
Seal and pressure cook. Close the Instant Pot lid and set the valve to the sealed position. Select the PRESSURE COOK or MANUAL setting on HIGH pressure and set the timer for 6 minutes. The pot will take several minutes to come up to pressure before the countdown begins.
Quick release the pressure. When the cooking time completes, carefully perform a quick release by moving the valve to venting. Once the pressure is fully released and the float valve drops, open the lid away from your face.
Prepare the cornstarch slurry. In a small bowl, whisk together 2 tablespoons water and 2 tablespoons cornstarch until smooth and free of lumps.
Thicken the sauce on SAUTÉ. Turn the Instant Pot back to SAUTÉ. Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring gently. Continue to simmer and stir for 2–3 minutes until the sauce thickens to a glossy consistency that coats the chicken. If the sauce becomes too thick, you can stir in a tablespoon or two of water to reach your desired texture.
Finish with green onions and sesame seeds. Turn off the Instant Pot. Sprinkle the sliced green onions and sesame seeds over the chicken and stir lightly to combine, leaving some garnish on top for presentation.
Serve immediately. Spoon the chicken and plenty of sauce over steamed rice, noodles, or a bed of greens. This dish is best enjoyed hot.

Timing and make-ahead notes

Total hands-on time is about 15–20 minutes, with 6 minutes of pressure cooking and additional time for the Instant Pot to come to pressure. If you want to prepare this ahead, you can assemble the sauce and chicken in a sealed container and refrigerate for up to 24 hours; when ready, follow the recipe starting from step 1, using SAUTÉ to warm the oil and sear the chicken before pressure cooking. Leftovers keep well in the fridge for 3–4 days and reheat nicely on the stovetop over low heat — add a splash of water if the sauce tightens up.

Serving suggestions

Serve over steamed jasmine rice or brown rice to soak up the glossy sauce.
For a low-carb option, serve over cauliflower rice or a bed of sautéed bok choy and snap peas.
Garnish with additional sliced green onions, a sprinkle of sesame seeds, and a wedge of lemon or lime for brightness.
Pair with simple sides like roasted broccoli, cucumber salad, or a quick carrot slaw to complete the plate.

Flavor variations and swaps

To make it less sweet, reduce the brown sugar to 1/4 cup. To increase heat, add more red pepper flakes or a drizzle of chili oil at the end.
If you prefer a lighter sesame flavor, reduce the sesame oil to 1 tablespoon and finish with a few drops of toasted sesame oil off the heat for aroma.
Swap the chicken thighs for boneless, skinless chicken breasts cut into 1–2 inch pieces if you prefer white meat; reduce pressure cooking time to 5 minutes and allow a 5 minute natural release to avoid dry meat.

Common problems and fixes

Burn notice in the Instant Pot: Make sure to deglaze the pot after searing by stirring in the broth and scraping up browned bits before sealing. Too little liquid can also trigger the burn notice, so don’t skip the 1/2 cup chicken broth and 1/4 cup water.
Sauce too thin after cooking: Whisk the cornstarch and water together until completely smooth before adding. Simmering for 2–3 minutes will activate the thickener; if still thin, add a tiny bit more slurry (1/2 teaspoon cornstarch mixed with 1 teaspoon water) until you reach the desired thickness.
Chicken overcooked or dry: Use thighs as directed; they tolerate pressure cooking well. If swapping to breasts, reduce cook time as noted above and use a short natural release.

Nutrition snapshot (per serving, approximate)

This recipe yields about 4 servings. Exact nutrition depends on portion sizes and any sides you pair with it, but you can expect a protein-forward plate with a moderate amount of carbohydrates from the brown sugar and any rice you serve alongside. Using low sodium soy sauce and low sodium chicken broth helps control the overall sodium content.

Final thoughts

This Instant Pot Garlic Sesame Chicken is a reliable, flavor-packed recipe that fits into busy weeknights and meal-prep rotations. The combination of garlic, ginger, sesame, and brown sugar creates a familiar, comforting profile that most people love. The Instant Pot shortens cooking time while building deep flavors, and the simple cornstarch finish turns the sauce into a dinner-worthy glaze. Once you make it, you’ll find yourself reaching for this recipe again and again when you want something fast, satisfying, and comforting.

Enjoy your Instant Pot Garlic Sesame Chicken — perfectly saucy, wonderfully aromatic, and ready in a fraction of the time of traditional stovetop methods. Serve it up and watch it disappear.