INSTANT POT EASY SESAME CHICKEN AND RICE
- 3 Tablespoons cornstarch (divided)
- Salt and pepper (to taste)
- 1 1/2 pounds boneless, skinless, chicken breasts (could also use chicken thighs)
- 2 Tablespoons sesame oil (divided)
- 6 Tablespoons low-sodium soy sauce
- 2 1/2 Tablespoons ketchup
- Pinch red pepper flakes
- 6 Tablespoons honey
- 3 Tablespoons water
- 1 Tablespoon sesame seeds
Adapted from sixsistersstuff.com
In a gallon-sized resealable bag, mix together 2 Tablespoons cornstarch with salt and pepper.
Add in chicken pieces to bag, seal, and shake until chicken is completely coated with cornstarch (if you need to add more cornstarch to make sure all chicken is covered, feel free).
Plug in your Instant Pot and push "saute" button. Add in 1 1/2 Tablespoons of sesame oil to the Instant Pot and let it heat up.
Once the oil is hot, add in the coated chicken pieces. Saute for 3-4 minutes or until all sides of the chicken start to turn golden-brown.
In a small bowl, mix together soy sauce, ketchup, red pepper flakes, and honey. Pour over chicken pieces. Stir gently so that all the chicken pieces are covered in sauce.
Place lid on Instant Pot and seal. Make sure that your valve is in the "seal" position and not the "vent" position.
Push the "manual" button and then set for 3 minutes.
The Instant Pot will take about 10 minutes to pressurize and then it will start the 3 minute cooking time.
Once the 3 minutes are up, do a quick release (move the valve from "seal" to "vent") and let all the pressure out. Once the steam has stopped coming out of the vent, remove the lid.
Add in the remaining sesame oil and honey and mix in with the chicken.
In another small bowl, mix together water with the remaining cornstarch. Pour in with the chicken, and gently stir to cover chicken. Push the "saute" button again and let the sauce thicken (should only take 2-3 minutes).
Serve over rice and top with sesame seeds.