Instant Pot Honey Sesame Chicken
This is a straightforward, reliable Instant Pot recipe that delivers sticky, savory-sweet chicken without babysitting a pan. It’s built around a simple sauce you whisk once, pressure-cook briefly, then reduce for a glossy finish. The result is tender, saucy chicken ready to go over rice, wrapped in lettuce, or tossed into a salad.
I test recipes the way I cook: practical steps, measured tweaks, and a couple of small habits that make the outcome consistent. You’ll find timing, caution notes, and quick fixes below so the pot doesn’t intimidate you. No fluff—just what you need to make a weeknight dinner that feels a little special.
Prep is short, the ingredient list is tight, and the Instant Pot does most of the work. Read the notes and Q&A if you want to adapt this for meal-prep or a dinner party; I’ve included swaps and troubleshooting so the sauce comes out glossy and balanced every time.
What You’ll Gather
Gather your ingredients and basic tools before you start. The recipe uses one pot for cooking and the sauté function to finish the sauce, so you’ll need a small bowl or jar for the cornstarch slurry and a whisk or fork. A fine set of tongs helps remove the chicken without breaking it apart.
Ingredients
- 2 pounds boneless skinless chicken thighs — the main protein; thighs stay juicy under pressure.
- 1/2 cup low-sodium soy sauce — provides the salty, umami base without overpowering sodium.
- 1/4 cup honey — sweetener and the key to a glossy, sticky sauce.
- 2 tablespoons sesame oil — flavor booster; a little goes a long way.
- 1 tablespoon rice vinegar — adds brightness and balances the honey.
- 1 tablespoon grated ginger root — fresh ginger keeps the sauce lively; grate it fine.
- 4–5 garlic cloves, minced — aromatic backbone; mince or press for even distribution.
- 1 teaspoon chili garlic sauce — more or less to taste; gives a subtle heat and depth.
- 1 tablespoon cornstarch — used to thicken the cooking liquid into a glossy sauce.
Instant Pot Honey Sesame Chicken: How It’s Done
- In a bowl or large measuring cup, whisk together all sauce ingredients except the cornstarch: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated ginger root, 4–5 minced garlic cloves, and 1 teaspoon chili garlic sauce.
- Place 2 pounds boneless skinless chicken thighs in the Instant Pot. Pour the sauce over the chicken and turn the chicken pieces to coat them completely.
- Close the Instant Pot lid and set the steam valve to SEALING. Select Manual/Pressure Cook on HIGH and set the time to 10 minutes.
- Allow the Instant Pot to come to pressure and complete the 10-minute cook. When the cook time ends, let the pressure naturally release for 10–20 minutes. If you need to shorten the time, let it naturally release for at least 10 minutes, then perform a quick release for any remaining pressure (use caution—steam will be hot).
- When the pressure is fully released and it is safe to open, open the lid and carefully remove the chicken (it will be very tender). Place the chicken on a plate or in a bowl and set aside.
- Spoon about 1/4 cup of the cooking liquid into a heatproof jar or small bowl. Add 1 tablespoon cornstarch to that liquid and mix into a smooth slurry. If using a jar, do not tightly seal and shake while the liquid is very hot; alternatively whisk in a bowl to avoid pressure buildup.
- Pour the cornstarch slurry back into the Instant Pot with the remaining cooking liquid. Select the SAUTÉ function.
- Add the chicken back into the pot and gently stir to coat the pieces with the sauce.
- Cook on SAUTÉ, stirring often, until the sauce thickens to your desired consistency, about 10–15 minutes. Stir frequently to prevent the sauce from burning as it reduces.
- Turn the Instant Pot off. Serve the honey sesame chicken and sauce right away over rice, in lettuce wraps, or on a salad.
What You’ll Love About This Recipe
- Hands-off cooking: pressure does the heavy lifting so you don’t overcook the chicken.
- Aromatic, balanced sauce: soy, honey, ginger, and garlic play together with a touch of heat from the chili garlic sauce.
- One-pot finish: you reduce the sauce in the Instant Pot itself—less cleanup, more flavor concentration.
- Flexible serving options: great over rice, tossed with noodles, or tucked into crisp lettuce cups for a lighter meal.
- Meal-prep friendly: leftovers reheat neatly and keep well in the fridge for several days.
Budget & Availability Swaps
- If low-sodium soy sauce isn’t available, use regular soy sauce but reduce added salt elsewhere and taste the sauce before finishing.
- Chicken thighs are forgiving under pressure; if you prefer chicken breasts, reduce the pressure time by a couple of minutes and check for doneness (see Q&A for details).
- If sesame oil is all you have and it’s very intense, use just 1 tablespoon and add a splash more rice vinegar to brighten the sauce.
- Out of chili garlic sauce? A small pinch of red pepper flakes or a dash of sriracha will give heat—adjust carefully to taste.
Tools of the Trade
- Instant Pot (or any electric pressure cooker with a SAUTÉ function) — necessary to follow the cooking and finishing steps.
- Whisk or fork — to combine sauce ingredients smoothly.
- Heatproof small bowl or jar — for making the cornstarch slurry.
- Tongs or a slotted spoon — to remove the chicken without breaking it up.
- Wooden spoon or heatproof spatula — to stir while reducing the sauce and to prevent sticking.
Watch Outs & How to Fix
Sauce won’t thicken
- If the sauce is thin after sautéing, make another 1:1 slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) and add small amounts while simmering. Cook a few minutes until glossy.
Sauce tastes too salty or too intense
- If it’s too salty, add a splash more rice vinegar and a little water, then reduce again to balance. A squeeze of fresh citrus (lime or orange) brightens and cuts saltiness.
Chicken falls apart when you remove it
- That’s normal with thighs—they’ll be very tender. Use a slotted spoon and transfer gently. If you want shredded chicken, remove it to a cutting board and shred with forks.
Burn notice when sautéing
- Stir frequently and lower the SAUTÉ temperature if your pot allows. Scrape the bottom to release any stuck bits before adding the slurry; burnt-on sauce can affect flavor.
Holiday & Seasonal Touches
- Winter: add a splash of orange juice or a few teaspoons of orange zest to the sauce before pressure cooking for a citrus-scented glaze.
- Spring: serve over steamed baby kale or toss with blanched asparagus and garnish with toasted sesame seeds and scallions.
- Holiday party: keep the chicken whole and serve on a platter with sesame seeds, finely sliced scallions, and small bowls of rice or lettuce cups for guests to assemble.
Notes from the Test Kitchen
I tested this recipe with the exact amounts listed and found the timing and ratios deliver a well-balanced sauce without extra sugar or salt. Letting the pressure naturally release for at least 10 minutes helps the chicken retain juices; shorter releases can leave meat slightly firmer.
When reducing on SAUTÉ, patience matters. The sauce will appear thin at first but thickens as water evaporates—stir every couple of minutes to prevent sticking. If you notice small dark bits collecting on the bottom, reduce the heat slightly and deglaze with a tablespoon of water, scraping gently.
For a bit of texture, remove the chicken, shred half, and leave the rest in larger pieces before returning it to the sauce—this gives a mix of tender bites and shreddy texture that’s pleasant over rice.
Make Ahead Like a Pro
- Prep and refrigerate: Cook the full recipe, cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much.
- Freeze for later: Cool and freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal-prep bowls: Portion rice and vegetables into containers, top with warm chicken and sauce, and store chilled. Reheat in the microwave or skillet when ready to eat.
Instant Pot Honey Sesame Chicken Q&A
- Can I use chicken breasts instead of thighs? Yes. Because breasts are leaner, they can dry out if overcooked—reduce the pressure time by 2 minutes and allow a shorter natural release (about 10 minutes) before quick releasing.
- Can I double the recipe? You can, but don’t overfill the Instant Pot. Keep the total volume below the manufacturer’s max fill line and use the pot-in-pot method if needed. Cooking time remains the same for pressure; liquid volume must be sufficient for pressure to build.
- How do I make the sauce gluten-free? Use a gluten-free tamari or coconut aminos in place of the soy sauce.
- Is cornstarch the only thickener? Cornstarch gives a glossy finish; a 1:1 replacement would be arrowroot powder if you prefer (use the same amount), but add it off heat into the cool slurry and then mix into the hot liquid—arrowroot can break down if overheated too long.
- My sauce tastes flat—what to do? Brighten with a teaspoon or two of rice vinegar or a squeeze of fresh citrus. Taste before adjusting salt; a little acid often wakes up the flavors.
Final Bite
This Instant Pot Honey Sesame Chicken is the sort of recipe that earns a repeat request: quick assembly, reliable pressure cooking, and a hands-on finish that produces a glossy, balanced sauce. Follow the order of steps, respect the release times, and you’ll get tender, flavorful chicken every time. Keep notes on small adjustments you make for your family—heat level, sweetness, or thicker sauce—so the next batch is exactly how you like it.
Instant Pot Honey Sesame Chicken
Ingredients
Equipment
Method
- In a bowl or large measuring cup, whisk together all sauce ingredients except the cornstarch: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated ginger root, 4–5 minced garlic cloves, and 1 teaspoon chili garlic sauce.
- Place 2 pounds boneless skinless chicken thighs in the Instant Pot. Pour the sauce over the chicken and turn the chicken pieces to coat them completely.
- Close the Instant Pot lid and set the steam valve to SEALING. Select Manual/Pressure Cook on HIGH and set the time to 10 minutes.
- Allow the Instant Pot to come to pressure and complete the 10-minute cook. When the cook time ends, let the pressure naturally release for 10–20 minutes. If you need to shorten the time, let it naturally release for at least 10 minutes, then perform a quick release for any remaining pressure (use caution—steam will be hot).
- When the pressure is fully released and it is safe to open, open the lid and carefully remove the chicken (it will be very tender). Place the chicken on a plate or in a bowl and set aside.
- Spoon about 1/4 cup of the cooking liquid into a heatproof jar or small bowl. Add 1 tablespoon cornstarch to that liquid and mix into a smooth slurry. If using a jar, do not tightly seal and shake while the liquid is very hot; alternatively whisk in a bowl to avoid pressure buildup.
- Pour the cornstarch slurry back into the Instant Pot with the remaining cooking liquid. Select the SAUTÉ function.
- Add the chicken back into the pot and gently stir to coat the pieces with the sauce.
- Cook on SAUTÉ, stirring often, until the sauce thickens to your desired consistency, about 10–15 minutes. Stir frequently to prevent the sauce from burning as it reduces.
- Turn the Instant Pot off. Serve the honey sesame chicken and sauce right away over rice, in lettuce wraps, or on a salad.
Notes
It is important to add the cornstarch at the end and not at the beginning because cornstarch will clog the steam vent.
