Go Back
Chicken and rice in a bowl

Instant Pot Sesame Chicken

Course Main Course
Cuisine Chinese


  • Instant Pot


  • 2 tbsp olive oil
  • 3 cloves garlic minced and diced
  • 1 pound boneless chicken thighs
  • Black pepper to taste
  • 1 cup vegetable broth
  • ¼ cup + 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 3 tbsp cornstarch
  • 3 tbsp water
  • Roasted sesame seeds for garnishing
  • Green onions cut into small pieces, for garnishing


  • Pour olive oil and minced garlic in the inner pot. Place chicken thighs on top and sprinkle with black pepper.
  • Set Instant Pot to the sauté setting and brown chicken, about 3-4 minutes on each side.
  • Remove chicken from the inner pot and set aside on a plate.
  • Pour vegetable broth into the inner pot and use a wooden spoon to deglaze it by scraping off any brown bits.
  • Place chicken back into the inner pot and add honey, soy sauce, apple cider vinegar, and sesame oil.
  • Close the Instant Pot with its lid and set on Manual High Pressure for 8 minutes.
  • Once the time is up, allow for a Quick Pressure Release.
  • In a small bowl, mix together cornstarch and water.
  • Remove the lid from Instant Pot and set to the sauté setting.
  • Pour in cornstarch mixture and mix until sauce thickens.
  • Serve chicken on a bed of jasmine rice and garnish with sesame seeds and green onions. Enjoy!
Keyword Chicken, Instant Pot