Craving a delicious, takeout-style meal that’s ready in a flash? Look no further! This Instant Pot Sesame Ginger Chicken is your new weeknight hero. We’re talking incredibly tender, juicy chicken thighs bathed in a savory-sweet sauce of ginger, garlic, and sesame. The best part? It all comes together in just 15 minutes with minimal effort, making it perfect for those busy evenings when you need a win in the kitchen.
Ingredients
• 1½ lbs / 680g boneless, skinless chicken thighs, cut into 2-inch chunks
• 2 tbsp / 30ml soy sauce
• 1 tbsp / 15ml toasted sesame oil
• 1 tbsp / 15g fresh ginger, minced
• 1 tbsp / 15g fresh garlic, minced
• 1 tbsp / 15ml agave nectar
• 1 tbsp / 15ml rice vinegar
Instructions
1. Directions
2. In a lidded, oven-safe bowl that fits inside your Instant Pot, combine the chicken chunks, soy sauce, sesame oil, minced ginger, minced garlic, agave, and rice vinegar. Stir until the chicken is evenly coated, then secure the lid.
3. Pour 2 cups of water into the inner pot of the Instant Pot. Place the steamer trivet inside, then carefully set your sealed bowl of chicken on top of the trivet.
4. Secure the Instant Pot lid and turn the steam release valve to the ‘Sealing’ position. Select ‘Pressure Cook’ (or ‘Manual’) and set the timer for 10 minutes at high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully move the valve to ‘Venting’ to quick release any remaining steam.
6. Using oven mitts, carefully remove the hot bowl from the Instant Pot and uncover it.
7. Use two forks to shred the chicken directly in the savory sauce. Stir well to combine and serve warm.
Nutritional Information
• Calories: 286
• Total Fats: 21g
• Net Carbs: 3g
• Proteins: 19g
• Fibers: 0g
Pro Tips
• For a thicker sauce, remove the shredded chicken from the bowl. Create a slurry with 1 teaspoon of cornstarch and 2 teaspoons of cold water, whisk it into the sauce, and use the ‘Sauté’ function for 1-2 minutes until it thickens.
• Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions for a pop of color, flavor, and texture.
• Serve this versatile chicken over a bed of fluffy jasmine rice or with a side of steamed broccoli or bok choy.
• For a touch of heat, add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture before cooking.
FAQ
Q: Can I use chicken breast instead of thighs for this recipe
A: Yes, you can use boneless, skinless chicken breast. However, chicken thighs are recommended as they stay more tender and juicy under pressure. If using breast, be careful not to overcook it to maintain moisture.
Q: How do I make the sesame ginger sauce thicker
A: To thicken the sauce, remove the shredded chicken from the bowl. Make a slurry with 1 teaspoon of cornstarch and 2 teaspoons of cold water. Whisk this into the sauce in the bowl, then use the Instant Pot’s ‘Sauté’ function for 1-2 minutes until it thickens.
Q: What should I serve with this Instant Pot chicken
A: This versatile chicken is delicious served over fluffy jasmine rice or with a side of steamed vegetables like broccoli or bok choy for a complete meal.
Q: Can I make this recipe spicy
A: Absolutely. For a touch of heat, simply add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to the sauce ingredients before you start cooking.
