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Homemade Instant Pot Garlic Sesame Chicken recipe photo

Instant Pot Garlic Sesame Chicken

Tender chicken thighs in a flavorful garlic-sesame sauce ready in minutes using the Instant Pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Small bowl and whisk
  • Spatula or wooden spoon
  • Serving utensils

Ingredients
  

  • 2 lb boneless skinless chicken thighs cut into 1–2-inch pieces
  • 2 tablespoons sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon garlic minced
  • 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 for cornstarch slurry
  • 2 tablespoons cornstarch for slurry
  • 2 green onions green onions sliced
  • sesame seeds for garnish

Instructions
 

  • Trim and cut the chicken thighs into 1–2-inch pieces and set aside.
  • In the Instant Pot, add chicken, soy sauce, sesame oil, minced garlic, grated ginger, rice vinegar, red pepper flakes, brown sugar, chicken broth, and 1/4 cup water; stir well to combine.
  • Close the lid and seal the pressure valve. Cook on High Pressure for 5 minutes.
  • Allow a 10-minute natural release, then carefully release any remaining pressure and open the lid.
  • Select Sauté on Low to bring the sauce to a simmer.
  • In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water until smooth to make a slurry.
  • Stir the cornstarch slurry into the Instant Pot and cook on Sauté, stirring gently, until the sauce thickens, about 3–5 minutes.
  • If a thicker sauce is desired, mix an additional 1 tablespoon cornstarch with 1 tablespoon water or juice and add to the pot, cooking briefly until thickened.
  • Turn off the Instant Pot and let the chicken rest for 5–7 minutes to allow the sauce to set.
  • Serve the chicken over rice and garnish with sliced green onions and sesame seeds.

Notes

  • Stir the ingredients well before sealing the Instant Pot.
  • Use a natural release for 10 minutes to avoid splatter.
  • Whisk the cornstarch slurry until lump-free before adding.
  • Add extra slurry a tablespoon at a time to reach desired thickness.
  • Let the dish rest 5–7 minutes so the sauce finishes thickening.