Kelsea’s Instant Pot Sesame Chicken

2 lb boneless, skinless chicken thighs
1/4 c soy sauce
2 Tbsp honey
3 Tbsp mirin
3 cloves garlic, minced
1 tsp ground ginger
1 tsp sesame oil
2 Tbsp sesame seeds
2-3 green onions, sliced
Rice & vegetables for serving

  1.  Remove any excess fat from chicken
  2. Place chicken in IP.
  3. Whisk together soy sauce, honey, mirin, garlic, ginger and sesame oil and pour over chicken.
  4. Place lid on IP, closing the lid and setting vent to ‘sealing’.
  5. Set on ‘Manual, High Pressure’ for 6 minutes.
  6. When the timer goes off do a Quick Pressure Release.  When all of the pressure has been released, remove the lid and remove the chicken and set to the side.
  7. Turn the IP on saute and gently boil until the sauce is thick and sticky, about 7 or 8 minutes.
  8. Place the chicken back in the IP stirring to coat and then heat through.
  9. Serve over rice with your favorite veggie.  Don’t forget to sprinkle with the sesame seeds.


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