Instant Pot Sesame Chicken

I was gifted an Instant Pot for Christmas and was a little nervous to use it. I was afraid of the pressure element and was convinced that I would blow up my kitchen. After unpacking the Pot and reading the instructions, I decided to give it a try.

Conclusion - THE HYPE IS REAL. It was so easy to use and I had dinner ready, start to finish, in under 20 minutes. This includes chopping and all cleanup except dishes. That's a major win in my book!

The pressure element also gave the chicken a really tender texture and made the sauce nice and thick. You can't beat a meal that is quick and tastes fantastic!

Ingredients

2 lbs chicken brest, cubed

1/2 cup cornstarch

3 tablespoons sesame oil

1/2 onion, diced

4 garlic cloves, minced

2 inches fresh ginger, grated

1/4 cup coconut sugar

1/4 cup honey

1/3 cup Tamari or coconut aminos

1/4 cup rice vinegar

Sesame seeds

Green onions, chopped

Optional: red pepper flakes

Makes 4 servings

Instructions

1. Place the chicken and cornstarch in a ziplock bag. Toss to coat the chicken with the cornstarch.

2. Set the Instant Pot to sauté. Add 1 tablespoon sesame oil with the onion, garlic, and ginger. Sauté until fragrant (about 3 minutes).

3. Add the chicken, turning frequently until browned on all sides (about 5 minutes). Cancel the Sauté function.

4. Add the coconut sugar, honey, Tamari or coconut aminos, rice vinegar, and 1 tablespoon water. Cover and seal the pot. Pressure cook on high for 4 minutes.

5. Turn off the Instant pot and quick release the pressure. Once all pressure is released and the Instant Pot is safe to open, remove the chicken.

6. Serve over rice or rice noodles. Add a sprinkle of sesame seeds, green onions, and red pepper if using.

7. Enjoy!