Homemade Sesame Chicken In The Instant Pot Recipes

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.

Steps:

• Whisk honey, soy sauce, water, garlic, and red pepper flakes together in a small bowl; set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Adjust for medium heat and add sesame oil. Cook chicken in batches in the hot oil, stirring occasionally, until browned, 3 to 5 minutes.
• Return all chicken to the pot and stir in honey-soy mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Mix together cold water and cornstarch in a small bowl until smooth; stir into the pot. Select Saute function, adjust for low heat, and bring to a simmer. Stir constantly until sauce has thickened, 1 to 2 minutes. Sprinkle with sesame seeds and green onions.

Steps:

• In a gallon-sized resealable bag, mix together 2 Tablespoons cornstarch with salt and pepper.
• Add in chicken pieces to bag, seal, and shake until chicken is completely coated with cornstarch (if you need to add more cornstarch to make sure all chicken is covered, feel free).
• Plug in your Instant Pot and push "saute" button. Add in 1 1/2 Tablespoons of sesame oil to the Instant Pot and let it heat up.
• Once the oil is hot, add in the coated chicken pieces. Saute for 3-4 minutes or until all sides of the chicken start to turn golden-brown.
• In a small bowl, mix together soy sauce, ketchup, red pepper flakes. Pour over chicken pieces. Stir gently so that all the chicken pieces are covered in sauce.
• Place lid on Instant Pot and seal. Make sure that your valve is in the "seal" position and not the "vent" position.
• Push the "manual" button and then set for 3 minutes.
• The Instant Pot will take about 10 minutes to pressurize and then it will start the 3 minute cooking time.
• Once the 3 minutes are up, do a quick release (move the valve from "seal" to "vent") and let all the pressure out. Once the steam has stopped coming out of the vent, remove the lid.
• Add in the remaining sesame oil and honey and mix in with the chicken.
• In another small bowl, mix together water with the remaining cornstarch. Pour in with the chicken, and gently stir to cover chicken. Push the "saute" button again and let the sauce thicken (should only take 2-3 minutes).
• Serve over rice and top with sesame seeds.

Steps:

• Cut chicken into thin strips.
• Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
• In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
• Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
• When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer.
• Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
• Serve with cooked brown rice topped with green onions and sesame seeds.
• Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.