Instant Pot Sesame Chicken – an easy, quick and budget-friendly takeout-style meal. Tender, cubed chicken is coated in a glossy honey-soy sesame sauce that’s mildly sweet with a gentle kick, finished with lightly toasted sesame seeds and a drizzle of toasted sesame oil. Serve with rice or noodles for a satisfying weeknight dinner.
Note: This post has been updated with reheating directions and serving ideas.
Healthy Sesame Chicken Recipe
This honey sesame chicken is inspired by popular Asian takeout but lighter because it skips breading and deep-frying. The dish relies on two key elements for its signature flavor: lightly toasted sesame seeds and a finishing touch of toasted sesame oil. Both add a delicate nutty aroma without overpowering the sauce.
The result is juicy chicken bites coated in a glossy, flavorful sauce. Serve over steamed jasmine rice or your favorite noodles for a restaurant-quality meal at home.
Ingredients & substitutions
The full ingredient list with exact measurements is provided in the recipe card below. The list here is a quick reference.
- Chicken: Boneless skinless chicken thighs or breasts, cut into ½ inch cubes.
- Garlic: Minced or finely chopped.
- Black pepper: Crushed or ground to taste.
- Sesame sauce: Light soy sauce, rice vinegar, ketchup, sriracha (optional for heat), honey, and brown sugar.
- Garnish: Lightly toasted white sesame seeds and a small drizzle of toasted sesame oil.
- Thickener: Cornstarch slurry (equal parts cornstarch and water). Cornstarch is gluten-free and gives a glossy finish.
- Neutral oil: Any neutral cooking oil for sautéing.
Tips & Tricks
- Mimic wok flavor: Flash-marinate the chicken with sesame oil and light soy sauce, then sauté until the edges are lightly golden. This optional step adds depth and a wok-like aroma.
- Adjust the sauce: The sauce should be slightly sweet and savory with a hint of heat. Increase honey or sugar for sweetness, add more sriracha or red pepper flakes for heat, or stir in minced ginger for brightness.
- Consistency: A glossy, thick sauce clings to the chicken best. Reduce cornstarch or shorten simmer time if you prefer a thinner sauce.
- Sesame seeds: Toast sesame seeds in a dry skillet, stirring frequently until lightly golden to release their nutty flavor.
- Sesame oil finish: A small drizzle of toasted sesame oil at the end amplifies the sesame aroma—use sparingly to avoid greasiness.
Method
Detailed step-by-step instructions with measurements are available below in the recipe card.
This Instant Pot version captures the flavor of honey sesame chicken without deep frying. The process combines a quick sauté, short pressure cook, and final simmer to thicken the sauce.
Step #1: Sauté the Chicken
Rub the chicken cubes with light soy sauce and a little sesame oil. Set the Instant Pot to SAUTE (NORMAL) and cook the minced garlic for about 30 seconds. Add the chicken and sauté until the edges turn lightly golden—this builds flavor and helps emulate wok cooking.
Step #2: Pressure Cook the Chicken
Cancel SAUTE, add water, and deglaze the pot thoroughly, scraping any browned bits from the bottom to avoid the BURN error. Close and seal the lid, then pressure cook on HIGH for 1 minute. Use a quick release when the cook time ends.
Step #3: Simmer & Thicken Sauce
Switch the Instant Pot back to SAUTE on LOW. Add all sauce ingredients and the cornstarch slurry, stirring to combine. Simmer until the sauce thickens to your preferred consistency, stirring frequently so it becomes glossy and coats the chicken.
Step #4: Garnish & Serve
Turn off the Instant Pot, drizzle a small amount of toasted sesame oil, and sprinkle toasted sesame seeds. Toss gently and serve hot over steamed jasmine rice or noodles.
Serving Ideas
This sesame chicken is excellent over steamed jasmine rice. It also pairs well with fried rice, chili garlic noodles, or any simple stir-fried noodles to make a complete meal.
Leftovers & storage
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in freezer-safe containers or bags for up to 2 months. The sauce may thicken when frozen; gently reheat with a splash of water to loosen it.
Reheating tips
Reheat in the microwave until warm, adding a few drops of water to maintain sauce consistency. You can also reheat on the stovetop over low heat, stirring occasionally.
More Asian takeout recipes you might like
- Instant pot pork lo mein.
- Instant pot chicken lettuce wraps.
- Instant pot drunken noodles.
- Instant pot chicken teriyaki.
- Instant pot orange chicken.
I LOVE HEARING FROM YOU! If you try this Chinese sesame chicken recipe, please leave a comment and rating. I’d love to know how it turned out or what variations you made.
Instant Pot Sesame Chicken
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Ingredients
- 1 pound boneless skinless chicken breasts or thighs, diced into ½ inch cubes (approx. 436 g)
- 1 tbsp minced garlic
- Crushed black pepper to taste
- 3 tbsp neutral oil (avocado, vegetable, or your choice)
For flash marinating (optional)
- 2 tbsp light soy sauce
- 1.5 tbsp sesame oil
For the sesame sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sriracha (optional)
- 3 tbsp ketchup
- 4 tbsp light soy sauce
- 2 tbsp honey
For garnish
- ½ tbsp white sesame seeds, lightly toasted
- 1 tbsp toasted sesame oil
Sauce thickener
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
Liquid
- ⅓ cup water
Instructions
Flash marinate the chicken
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Dice the chicken into ½ inch cubes and rub with sesame oil and light soy sauce. This step is optional but recommended for extra flavor.
How to make sesame chicken in an Instant Pot
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Set the Instant Pot to SAUTE (NORMAL). Add oil and sauté minced garlic for 30 seconds.
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Add the marinated chicken and sauté until edges are lightly golden. Add crushed black pepper to taste.
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Cancel SAUTE, add water and deglaze the pot thoroughly to remove any stuck bits.
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Close and seal the lid. Pressure cook on HIGH for 1 minute, then perform a quick pressure release.
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Cancel pressure cook and set SAUTE to LOW. Add the sauce ingredients and cornstarch slurry, stir, and simmer until the sauce thickens.
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Turn off the Instant Pot, drizzle toasted sesame oil, sprinkle toasted sesame seeds, toss gently, and serve hot with rice or noodles.
Notes
- Measuring units: 1 cup = 240 ml, 1 teaspoon = 5 ml.
- Sauce consistency: For a thinner sauce reduce cornstarch to 1.5 tbsp and shorten simmer time.
- Spicier: Increase sriracha and add red pepper flakes.
- Sweeter: Add more honey or sugar to taste.
- Toasting sesame seeds: Toast seeds in a skillet, stirring frequently until lightly golden for the best flavor.
Calorie and nutrition details are provided by a third-party tool and are approximate.
Nutrition
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Carbs: 41g
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Protein: 55g