Instant Pot Garlic-Sesame Chicken
We love garlic and sesame sauce on chicken wings, and this is an entree version made with chicken thighs. Pressure cooking the chicken with the sauce infuses the chicken with serious flavor. We like to serve this with white rice.
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Season chicken thighs with salt and pepper.
  2. Select the Sauté function on an Instant Pot (or other multi-function pressure cooker). Heat the sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
  3. Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
  4. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
  5. After the cooking time ends, allow the pressure to release from the pot naturally for 5 minutes, then release remaining pressure carefully using the manufacturer’s quick-release method. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
  6. Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Sauté function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Sauté function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.