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.
INSTANT POT SESAME CHICKEN WITH BROCCOLI
Lean protein, fresh vegetables and a simple sauce made with pantry staples are all you need for this healthy and fast one-pot meal!
Provided by DanaAngeloWhite
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 578.7, Fat 15.5, SaturatedFat 2.4, Cholesterol 109, Sodium 530.3, Carbohydrate 65.5, Fiber 4.5, Sugar 11.2, Protein 44.5
INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER
This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
- Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
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