Honey Sesame Instant Pot Chicken Thighs Food
INSTANT POT HONEY SESAME CHICKEN
Yield 4
Number Of Ingredients 11
Steps:
- Place your chicken in the bottom of the Instant Pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and put your Instant Pot Lid on and seal.
- Cook on the Meat setting for 20 minutes and then quick release once the 20 minutes is up. Remove chicken from pot, leave sauce.
- Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
- Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
- You can also sprinkle more red pepper flakes on top if you want more heat.
- I removed my Honey Sesame Chicken from the Instant Pot and put in a bowl and cooked my rice in my Instant Pot.
- To make rice in your Instant Pot you need to have the same ratio rice as you do water.
- I used 2 cups of Brown Jasmine Rice.
- To make it: Rinse and drain 2 cups of rice and dump it into your Instant Pot. Add 2 cups of water. Seal your instant pot with the lid and push the Rice button. It will cook for 10 minutes then quick release. You will have PERFECT rice!
INSTANT POT SESAME CHICKEN
Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.
Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1004mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 37g protein.
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- Seasons chicken with freshly ground pepper. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
- Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
- Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions. Add salt to taste.
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- In a bowl, whisk together the coconut aminos, garlic, honey, tomato paste, lime juice, sriracha, salt, and red pepper flakes (all of the sauce ingredients besides the tapioca starch) . Set aside.
- Season the chicken thighs with salt and pepper. Turn your Instant Pot on to sauté; once preheated add the sesame oil and sear your chicken thighs for 2 minutes per side. Turn sauté function off.
- Pour your sauce into the instant pot, gently stir everything, then lock the lid into place and set to pressure cook on HIGH for 15 minutes. When done cooking, allow steam to release naturally for 5 minutes, then turn off the Instant Pot and manually release the rest of the pressure.
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