This Instant Pot Honey Sesame Chicken recipe delivers tender bite-size chicken in a glossy, sweet-and-savory sauce in about 30–35 minutes. The 6-quart Instant Pot pressure-cooks the chicken for just 5 minutes, followed by a 5-minute natural release, while a quick cornstarch slurry thickens the sauce at the end.
Honey, low-sodium soy sauce, ketchup, rice vinegar, toasted sesame oil, garlic, and ginger create a rich Asian-inspired flavor that is sweet, tangy, savory, and lightly nutty. Serve it over steamed rice, noodles, or crisp vegetables for an easy family dinner that tastes like takeout made at home.
Jump to RecipeWhy You’ll Love This Recipe
When you want a satisfying dinner without a long list of pans, this Instant Pot chicken recipe is an excellent choice. The chicken cooks quickly under pressure, and the sauce comes together in the same pot, giving you tender meat and fewer dishes to wash.
The flavor is balanced rather than simply sweet. Honey adds floral sweetness, soy sauce brings salty depth, ketchup contributes tomato richness, rice vinegar cuts through the sauce, and sesame oil adds a warm toasted finish. Garlic and ginger make every bite taste bright and aromatic.
Both chicken breasts and thighs work well here. Thighs are especially forgiving and remain particularly tender, while breasts offer a leaner option when cut into uniform 1-inch pieces. For another comforting chicken dinner, you can also try this creamy garlic Parmesan chicken pasta.
Ingredients You’ll Need
The ingredient list is short, but each item has a clear role in the finished sauce. Use low-sodium soy sauce and low-sodium broth so the honey, vinegar, and aromatics remain easy to taste.
- Chicken: Use 2 pounds of boneless, skinless breasts or thighs cut into evenly sized pieces.
- Sauce base: Honey, soy sauce, ketchup, rice vinegar, sesame oil, garlic, and ginger create the signature sweet-salty flavor.
- Cooking liquid: One-half cup of low-sodium chicken broth or water supplies the liquid needed for pressure cooking.
- Thickener: Cornstarch mixed with cold water turns the thin cooking liquid into a smooth, glossy coating.
- Garnish: Sesame seeds and green onions add crunch, color, and fresh onion flavor.
Freshly grated ginger gives the most lively taste, but 1 teaspoon of ground ginger can be used when that is what you have in the pantry. Add the crushed red pepper flakes for gentle heat, or leave them out for a milder family-friendly dish.
If you enjoy sweet, sticky chicken flavors, our crispy honey chicken is another delicious recipe to keep on your dinner list.
How to Make It Step-by-Step
Step 1: Prepare the sauce by whisking the soy sauce, honey, ketchup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes in a bowl. Whisk until the honey is fully blended and no thick streaks remain at the bottom.
Step 2: Pour the chicken broth into the Instant Pot before adding anything sticky. Place the 1-inch chicken pieces into the pot, then pour the honey-soy mixture over them without aggressively stirring; keeping the thinner broth at the bottom helps reduce the chance of a burn warning.
Step 3: Secure the lid and check that the sealing ring is seated correctly. Set the valve to Sealing, choose High Pressure, and cook for 5 minutes; because the chicken is cut into small pieces, it cooks much faster than whole chicken breasts.
Step 4: When the pressure cooking ends, let the pot release pressure naturally for 5 minutes. Carefully vent the remaining pressure according to your Instant Pot instructions, then open the lid once the pin drops.
Step 5: Check the thickest pieces with an instant-read thermometer, making sure the chicken has reached at least 165°F/74°C internally. If desired, transfer the cooked chicken to a bowl while you finish the sauce, which makes it easier to stir and thicken the liquid evenly.
Step 6: Set the Instant Pot to Sauté. In a small bowl, mix the 3 tablespoons of cornstarch with 3 tablespoons of cold water until completely smooth, then stir it into the hot sauce so no dry pockets remain.
Step 7: Simmer the sauce for 1–3 minutes, stirring often, until it becomes glossy and thick enough to coat a spoon. Return the chicken to the pot and turn the pieces through the sauce until every surface is shiny and well covered.
Step 8: Finish with sesame seeds and thinly sliced green onions. Spoon the chicken and sauce over steamed rice, noodles, or vegetables, making sure to include plenty of sauce with each serving.
Instant Pot Tips for a Smooth Sauce
The order of the ingredients matters with a honey-based pressure cooker recipe. Always add the broth first, followed by the chicken and sauce, because concentrated honey or ketchup sitting directly on the bottom can stick and trigger a burn warning.
If you use the Sauté function before pressure cooking to brown the chicken, scrape the bottom thoroughly and remove any browned bits before adding the broth. For this recipe, browning is optional, so skipping it keeps the process quick and lowers the chance of sticky residue.
Do not add the cornstarch slurry before pressure cooking. A thickened sauce can scorch more easily and may interfere with proper pressure cooking. The best texture comes from adding the slurry after the chicken is fully cooked and simmering it for just 1–3 minutes.
For a complete comfort-food collection, you may also enjoy this hearty Instant Pot ham and bean soup on a cooler evening.
What to Serve with Honey Sesame Chicken
Steamed white rice is the classic partner because it absorbs the extra sauce and keeps the meal simple. Brown rice, jasmine rice, cauliflower rice, or rice noodles can also work, depending on what you have available.
Add a green vegetable for color and freshness. Steamed broccoli, snap peas, green beans, bok choy, or stir-fried cabbage all pair nicely with the sweet-savory chicken.
For a casual family table, set out extra sesame seeds, sliced green onions, and red pepper flakes so everyone can finish their own bowl. You could also serve this dish alongside our one-pot cheesy taco skillet when planning a varied comfort-food spread.
Storage, Reheating, and Make-Ahead Notes
Cool leftovers promptly and store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. The sauce may thicken further when chilled, which is normal.
Reheat gently in a saucepan over low to medium heat or in the microwave in short intervals, stirring between each interval. If the sauce seems too thick, add a small splash of water or broth and stir until it loosens.
The sauce mixture can be whisked together several hours ahead and refrigerated, but keep the cornstarch slurry separate until after pressure cooking. For another comforting way to use chicken, save this easy chicken pot pie recipe for a future family meal.
Instant Pot Honey Sesame Chicken
Ingredients
Method
- Whisk together the soy sauce, honey, ketchup, rice vinegar, toasted sesame oil, garlic, ginger, and optional red pepper flakes.
- Pour the chicken broth into the 6-quart Instant Pot first. Add the chicken pieces, then pour the honey-soy mixture over the top without aggressively stirring.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
- Allow a 5-minute natural release, then carefully vent the remaining pressure. Check that the chicken reaches at least 165°F/74°C internally.
- Remove the chicken temporarily if desired. Set the Instant Pot to Sauté, whisk the cornstarch and cold water until smooth, then stir the slurry into the hot sauce.
- Simmer for 1–3 minutes, stirring, until glossy and thickened. Return the chicken to the pot, coat it in the sauce, and garnish with sesame seeds and green onions.
Notes
Final Thoughts
This Instant Pot Honey Sesame Chicken brings together tender chicken, a glossy sauce, and bright garnishes with very little hands-on work. The 5-minute pressure cook is ideal for bite-size pieces, while the 5-minute natural release helps the chicken finish cooking gently.
Remember the two most important details: put the broth in first and thicken the sauce only after pressure cooking. Once the sesame seeds and green onions are scattered over the top, dinner is ready for rice bowls, noodle plates, or vegetable-filled servings.
Keep this recipe nearby for busy weeknights when you want something warm, colorful, and full of sweet-savory Asian-inspired flavor without ordering takeout.