Instant Pot Honey Sesame Chicken Thighs
This easy Asian honey sesame chicken needs no fussy preparation. Throw everything into the Instant Pot and cook for 10 minutes!
These Instant Pot honey sesame chicken thighs make a flavorful, fuss-free dinner that comes together right in the pressure cooker. There’s no need to sauté—add the ingredients, lock the lid, and let the Instant Pot do the work. Boneless, skinless chicken thighs stay tender and juicy whether left whole or sliced into strips. The sweet and savory sauce is made with pantry staples like honey, soy sauce, and sesame oil, and it’s perfect over rice or noodles. For bone-in, skin-on chicken, consider browning it first for extra flavor and texture.
Recipe Variations
- Use chicken breast instead of thighs for a leaner option, but decrease the cooking time by 2 to 3 minutes, depending on thickness.
- Add sliced bell peppers or snow peas after cooking for extra crunch and color.
- Use gochujang in place of chili garlic paste for a Korean-inspired twist.
- Add a clove of minced garlic to the sauce for extra depth.
- Sprinkle with chopped fresh cilantro or Thai basil before serving.
- Garnish with crushed peanuts or cashews for added texture.
- Swap sesame oil with chili oil to add a spicy kick.
- Serve the chicken in lettuce wraps instead of with rice or noodles.
What to Serve With Honey Sesame Chicken
- Steamed rice to soak up the sauce.
- Garlic noodles or sesame noodles for a flavorful pairing.
- Stir-fried vegetables, such as broccoli, snap peas, or bok choy.
- Cucumber salad with rice vinegar and sesame seeds for a refreshing contrast.
- Coconut rice for a lightly sweet, tropical touch.
- Cauliflower fried rice for a lower-carb option.
- Pickled vegetables or kimchi for a tangy, spicy side.
How to Store and Reheat
Refrigerate: Let the chicken cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: For longer storage, freeze the chicken and sauce in a freezer-safe container or resealable bag for up to 2 months. Label with the name and date.
Reheat: Reheat gently in a skillet over medium-low heat until hot, adding a splash of water or broth if the sauce is too thick. You may also microwave individual portions in 1-minute intervals, stirring between each, until heated through. Aim for an internal temperature of 165°F.
Instant Pot Honey Sesame Chicken Thighs
Ingredients
- 2 pounds boneless chicken thighs, without skin
- Kosher salt
- Ground black pepper
- 1/2 cup chicken stock
- 4 green onions, thinly sliced (separate white/light green parts from dark green tops)
- 3 tablespoons honey
- 2 1/2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger, fresh or from a jar
- 1 teaspoon chili garlic paste
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the chicken: Pat the chicken with paper towels to dry; trim and discard fat, and sprinkle with salt and pepper. If desired, slice the chicken into strips. Arrange the chicken in the inner pot of the Instant Pot pressure cooker.
- Prep the green onions: Slice the green onions, keeping the white and green parts separated. Sprinkle the sliced white and light green parts of the green onions over the chicken. Reserve the dark green parts for garnish.
- Combine: In a small bowl, combine the chicken stock, honey, soy sauce, vinegar, ginger, chili garlic paste, and sesame oil. Whisk to blend and pour over the chicken.
- Pressure cook: Lock the lid in place and turn the pressure release knob to the sealing position. Select high pressure and set the timer for 10 minutes. Once the cooking cycle ends, carefully perform a quick release by turning the valve to the venting position.
- Reduce the sauce: Remove the chicken with a slotted spoon and set aside. Select the sauté function and bring the cooking liquid to a boil. Cook for 3 to 4 minutes, stirring occasionally, to reduce the liquid slightly.
- Thicken the sauce: In a small bowl, stir together the cornstarch and 1 tablespoon of cold water until smooth. Stir the slurry into the sauce and cook for 1 to 2 minutes, or until the sauce has thickened.
- Serve: Return the chicken to the sauce or drizzle the sauce over the chicken. Garnish with the reserved green onion tops and toasted sesame seeds. Serve with hot cooked rice or noodles.
