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Quick Notes: The photo is shown serving the Instant Pot Honey Sesame Chicken with broccoli and rice. I prefer calrose with this recipe. Both are cooked in the instant pot, and I do not have directions for either here. You can Google it. I have faith in you. This is also for four large servings and lots of sauce. I’m not covering Instant Pot basics in this recipe so if you don’t know any of that, GTFOH.
Ingredients
- 8-10 chicken tenderloins, thawed and cut into bite-sized pieces (yes, I know you can cook frozen chicken in an instant pot. If you can slice frozen chicken then, by all means, have at it.)
- 3/4 c water or chicken broth
- 1/2 c honey
- 1/2 c lite (or low sodium) soy sauce
- 4 tsp corn starch
- 3 tbsp minced garlic
- 2 tbsp sesame oil
- sesame seeds for garnish (mine in the photo are toasted, so they’re black, but normal is fine too)
Instructions
- Throw literally everything except the sesame seeds in the Instant Pot and manual cook it for 8 minutes. Set to sealing (obviously).
- After it beeps, quick release.
- Pull chicken out with a slotted spoon, and set aside.
- Set instant pot to saute mode, medium heat.
- mix the four teaspoons of cornstarch with four teaspoons of water and mix together to make a slurry.
- Once the sauce is bubbly in the pot, add the cornstarch slurry. Sauce will begin to thicken.
- Turn off saute mode and add the sliced chicken back into the sauce. Stir until chicken is covered
- Let sit until sauce and chicken has cooled just slightly.
- Add to plate (of rice, or alone). Sprinkle with sesame seeds.
- That’s it. That’s literally the entire recipe. You’re welcome.
Want to see more Instant Pot Recipes? Check this out:Â Instant Pot Chicken Tikka Masala.
