Instant Pot Sesame Chicken

We purchase our chickens from a local farm family and when we cook one we always freeze a package or two of the meat to use in easy weeknight meals like 'Instant Pot Sesame Chicken'. This recipe uses the 'pot in pot' method of cooking in an Instant Pot. This method is often used when pressure cooking meals which are thick and can scorch in the liner. Fresh ginger can be grown or purchased and stored in the freezer. Use a micro plane to grate it.


1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon grated ginger

4 cloves garlic, minced

dash of ground red pepper, more if you like it spicy

1/4 cup Tamari or soy sauce

1/2 cup honey

1 tablespoon distilled white vinegar

1 tablespoon prepared mustard

1 tablespoon brown sugar

1 tablespoon sesame seeds

1 tablespoon potato or corn starch

Whisk all ingredients together in a large bowl and add:

2 cups cooked chicken, diced

1 medium yellow or red sweet pepper, julliened

1 small onion, thinly sliced

Stir to combine and transfer mixture into the pot you will use for cooking inside the pressure cooker.

Place 1 1/2 cups water into the liner of the Instant Pot. Insert trivet into liner. Place the pot containing the chicken mixture onto the trivet. Program the Instant Pot for manual/high pressure for 8 minutes. Allow pressure to naturally release for 10 minutes, then perform a quick release. Remove small pot from pressure cooker liner and stir. Allow to rest for 5 minutes to thicken before serving.

If using additional ingredients increase cooking time by an additional 1 to 3 minutes.