Pressure Cooker Honey Sesame Chicken 4.000

Goran Kosanovic for The Washington Post

Instant Pot Pressure Cooker May 23, 2017

Chances are good you'll have the sauce ingredients on hand to make this easy, kid-friendly meal.

Serve with rice.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 medium onion, diced (1/2 cup)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 2 teaspoons sesame oil
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 cup honey
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Toasted/roasted sesame seeds
  • 2 scallions, white and light-green parts, chopped, for garnish

Directions

Season the chicken lightly with salt and pepper.

Preheat the Instant Pot using the saute setting, or heat the oil in a stove-top pressure cooker over medium heat. Once the oil shimmers, add the garlic, onion and chicken; cook for 3 to 5 minutes, stirring once or twice, until the onion softens.

Add the soy sauce, ketchup and crushed red pepper flakes (to taste) and stir to incorporate. Lock the pressure-cooker lid in place. Increase the heat to HIGH; once the pot reaches pressure, cook for 3 minutes.

Once the timer beeps, turn off the heat. Carefully do a quick-pressure release.

Uncover; add the sesame oil and honey to the pot, stirring to incorporate.

Dissolve the cornstarch in water in a small bowl, then add to the pot, stirring to form a slightly thickened sauce. Stir in most of the sesame seeds.

Divide among individual plates; sprinkle with the scallions and remaining sesame seeds. Serve hot.

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Recipe Source

COPRECTION: An earlier version of this recipe omitted when to add the onion; it goes in after the garlic. Adapted from a recipe at PressureCookingToday.com.

Tested by Nilar Andrea Chit Tun.

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Email questions to the Food Section at food@washpost.com.