Instant Pot honey sesame chicken breast is simple to prep, easy to cook, and comes out perfectly juicy every time! This recipe comes with a sweet and savory sauce that you can spoon over rice or veggies, and it can be turned into Instant Pot freezer packs for an easy meal prep dinner idea.
I’ve owned my Instant Pot for well over a year now, but until recently, I hadn’t used it for much other than Instant Pot steel cut oats…a LOT.
After polling you guys on my Facebook page for recipe ideas for 2018, it was pretty clear that a whole lot of you wanted to see some Instant Pot recipes. So I dusted off my Instant Pot and got to work!
And today I’m BEYOND excited to share this Instant Pot honey sesame chicken recipe because it is hands down my new favorite way to cook chicken breasts! I’m even calling it ‘life changing’, because it is definitely going to change how I cook my chicken breasts from now on.
Not to mention that sauce…allll the heart eye emojis for that sauce!
NEW: looking for Instant Pot Chicken Breast Recipes? Check this post out!
Perfect Instant Pot Chicken Breasts
Almost all of the recipes I’ve seen for cooking chicken breast in the Instant Pot are for shredded chicken breast, and I had assumed that this was all you could get from the IP (similar to the slow cooker).
Boy was I wrong! The Instant Pot gives the perfect juicy chicken breast that is perfect for slicing. Not only that, but I’ve found that Instant Pot chicken breasts are noticeably juicier than baked or grilled chicken breasts, even after days in the fridge.
The bottom line: Instant Pot chicken breasts are perfect for serving right away, but also for meal prep!
- I use 8 minutes high pressure with a quick pressure release.
- Let the chicken rest for 10 minutes and slice with a sharp knife against the grain for the absolute perfect Instant Pot chicken breast.
- note: you need to have 1 cup of liquid (or close to it, like this recipe) in the Instant Pot
Reasons I love this honey sesame chicken recipe?
- It cooks quickly (15 minutes or less including time for the IP to come to pressure).
- It can be made into a freezer Instant Pot meal and frozen for easy dinners
- You can add veggies to the sauce and cook for a few minutes before adding the cornstarch, making it into a ‘stir fry’
As you can see above, I turned this honey sesame chicken into a meal prep lunch. You can either steam some veggies to serve with it, or add them to the sauce and sautee for a few minutes (before adding the cornstarch), while the chicken rests.
See how we made our Instant Pot honey sesame chicken:
Equipment & tips for this Instant Pot honey sesame chicken recipe:
- I used my 6 quart Instant Pot
- Check out my cool new 3-compartment glass meal prep containers! I love them!
- Love honey sesame? Check out these Honey Sesame Chicken Lunch Bowls
- Looking for more Instant Pot chicken recipes? Check out this Instant Pot Tuscan Chicken Stew and this Spicy Instant Pot Thai Chicken Curry
Instant Pot Honey Sesame Chicken Breasts (+ Freezer Packs)
- 1/4 cup chicken stock
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes
- 2 large chicken breasts roughly 1 lb
- 2 teaspoons cornstarch
- toasted sesame seeds
- In the base of a 6 quart Instant Pot, mix together the chicken stock, soy sauce, honey, sesame oil and red pepper flakes.
- Add the chicken breasts.
- Set the valve to 'seal' and cook on manual high pressure for 8 minutes.
- Do a quick pressure release (using a spoon, push the valve to 'venting' as soon as the timer beeps).
- Open the Instant Pot and remove the chicken breasts to a cutting board to allow them to rest for 10 minutes.
- Mix the cornstarch with 2 tablespoons cold water and stir into the sauce in the bottom of the Instant Pot.
- Set to 'sautee', and heat until bubbling and thickened. Using oven mitts, remove the base of the Instant Pot to prevent the sauce from burning.
- Slice the chicken breast and spoon the sauce over top. Sprinkle with sesame seeds.
To Make Freezer Packs:
- In a heavy duty quart-sized bag, combine the chicken stock, soy sauce, honey, sesame oil, red pepper flakes and chicken breasts.
- Squeeze out as much air as possible and freeze for up to 3 months.
- To cook from frozen: thaw completely, then follow directions 3-8 above.
For Meal Prep Bowls:
- Serve over rice and with steamed vegetables (4 cups veggies such as bell peppers, snap peas, green beans or asparagus may be added to the sauce and sauteed for 3-5 minutes before adding the cornstarch).
- Store in the fridge for up to 4 days.