Yield 4 servings
This Instant Pot Honey Sesame Chicken is so fast and easy! This sweet and savory Honey Sesame Chicken is a snap to make in your electric pressure cooker!
2 lbs boneless, skinless chicken thighs
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 garlic cloves, minced
1 teaspoon chili garlic sauce (more more less to taste)
1 tablespoon cornstarch
Whisk together all ingredients for the sauce EXCEPT the cornstarch.
Pour sauce over chicken in the instant pot, turn the chicken to coat completely in the sauce.
Set the instant pot to manual, high pressure for 10 minutes. Be sure the steam vent is set to sealing.
Allow the instant pot to come to pressure and then cook for 10 minutes. When it is finished cooking, allow to to naturally release (this will take 10-20 minutes. If you are in a hurry, allow the pressure to naturally release for at least 10 minutes before using the quick release).
When you can open the pot, remove the chicken carefully (it will be very tender and be falling apart). Spoon about 1/4 cup of the juices into a jar and add the tablespoon of cornstarch. Seal the jar and shake to make a slurry (do this very carefully if the liquid is hot - it builds up pressure and will spray! Alternately you can whisk it together in a small bowl).
Pour the cornstarch mixture back into the pot with the rest of the cooking liquid. Switch the instant pot to saute mode. Carefully add the chicken back into the pot.
Allow the sauce to cook and thicken, stirring often, for 10-15 minutes. Be sure to stir often as the sauce will be more likely to burn as it thickens. When sauce has reached desired consistency, turn off the instant pot.
Serve right away over rice, in lettuce wraps or on a salad!
It is important to add the cornstarch at the end and not at the beginning because cornstarch will clog the steam vent.
Recipe by Fox and Briar at https://www.foxandbriar.com/instant-pot-honey-sesame-chicken/