This Instant Pot Honey Sesame Chicken is the kind of dinner that feels like a treat but comes together fast on a weeknight. Tender pieces of chicken get a glossy, sweet-and-savory sauce infused with garlic, sesame oil, and a touch of heat. Serve it over rice or noodles for a comfort meal that everyone will reach for seconds of. The recipe stays simple, relies on pantry-friendly ingredients, and finishes with bright scallions and toasty sesame seeds for texture and color.

Why you’ll love this version

This Instant Pot Honey Sesame Chicken hits the sweet, salty, and umami notes without fuss. Cooking in the pressure cooker keeps the chicken moist and cooks the sauce down quickly, so you get a thick, clingy glaze without babysitting a stove. The diced chicken pieces allow each bite to be well-coated in sauce, and you can easily double the recipe for meal prep or a family dinner.

Ingredients

4 boneless, skinless chicken breasts, diced
salt and pepper
1 tablespoon Vegetable oil
1 medium yellow or sweet onion, diced
2 garlic cloves, minced
1/2 cup soy sauce
1/4 cup ketchup
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons sesame oil
2 green onions, sliced
1/2 cup honey
2 tablespoons cornstarch
2 1/2 tablespoons water
sesame seeds

Prep and pantry notes

Dice the chicken into bite-sized pieces so it cooks quickly and absorbs maximum flavor. If you prefer less heat, use 1/4 teaspoon red pepper flakes; use up to 1/2 teaspoon for a noticeable kick. Keep the cornstarch and water separate until the end—this slurry is what gives the sauce that glossy, restaurant-style sheen.

Step-by-step instructions

Follow these clear, ordered steps to make the Instant Pot Honey Sesame Chicken. The directions are written to match the ingredient list and maintain the original workflow, clarified for smoother execution.

Season the diced chicken breasts lightly with salt and pepper. Pat pieces dry with a paper towel if they are wet—this helps with even browning.
Set your Instant Pot to the Sauté function and add 1 tablespoon Vegetable oil. Let the oil heat for about 30 seconds until shimmering.
Add the seasoned chicken to the pot in a single layer as much as possible. Cook, stirring occasionally, just until the outside of the chicken pieces begin to turn opaque and get a little color—about 2 to 3 minutes. You are not cooking the chicken through at this stage; you are developing flavor.
Push the chicken to one side of the pot, or remove it briefly to a plate if your pot is crowded. Add the diced onion to the hot oil in the pot and sauté for 2 to 3 minutes, stirring, until the onion softens and becomes translucent.
Add the garlic and stir for about 30 seconds until fragrant. Be careful not to let the garlic burn.
Return the chicken to the pot if you removed it. Pour in 1/2 cup soy sauce and 1/4 cup ketchup. Add 1/4 to 1/2 teaspoon red pepper flakes depending on your heat preference, then stir in 2 teaspoons sesame oil. Mix everything so the chicken and onion are evenly coated in the sauce.
Scatter the sliced green onions into the pot, reserving a few sliced green onion pieces for garnish later if you like. Then add 1/2 cup honey and stir to combine. Scrape the bottom of the Instant Pot gently with a wooden spoon to loosen any browned bits—this prevents a burn notice when pressure cooking.
Secure the Instant Pot lid and set the valve to the sealing position. Cancel the Sauté function and select Manual or Pressure Cook on high pressure for 5 minutes.
When the cook time ends, allow a natural release for 5 minutes, then carefully switch the valve to venting for a quick release to release any remaining pressure. When the pin drops, open the lid.
Turn the Instant Pot back to the Sauté setting. In a small bowl, whisk together 2 tablespoons cornstarch and 2 1/2 tablespoons water until smooth to make a slurry. Slowly pour the cornstarch slurry into the pot while stirring continuously. The sauce will begin to thicken within a minute. Cook and stir for another 1 to 2 minutes until the sauce reaches a glossy, slightly thickened consistency that coats the chicken.
Taste and adjust seasoning if needed—add a pinch of salt or a splash of soy sauce if you prefer it saltier. If the sauce is too thick, add a tablespoon or two of water to reach your desired consistency.
Turn off the Instant Pot. Transfer the honey sesame chicken to a serving bowl or plate and sprinkle with sesame seeds and the reserved sliced green onions for a fresh finish.

Serving suggestions

This Instant Pot Honey Sesame Chicken is perfect served over steamed white rice, jasmine rice, or brown rice. For a lighter option, spoon it over cauliflower rice. It also pairs well with simple stir-fried vegetables, roasted broccoli, or a crisp cucumber salad to cut through the sweetness. Leftovers make excellent lunch bowls—reheat gently in a skillet or microwave until warm.

Make-ahead and storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills; when reheating, add a splash of water or broth and warm gently on the stovetop or in the microwave, stirring to return the sauce to a glossy consistency. You can also freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.

Tips for success

Dice the chicken into similar-sized pieces so everything cooks evenly during the pressure cycle.
Use the full 1/2 cup honey if you want a more pronounced sweetness, or use slightly less if you prefer a milder sweet profile.
If your Instant Pot displays a burn notice when pressure cooking, cancel and release pressure, scrape the bottom, and ensure there is enough liquid—then continue cooking as directed. Browning the chicken and onions first helps prevent stuck-on bits, but always deglaze the pot well before sealing.
To make the sauce shinier, finish with the sesame oil right before serving if you didn’t add it earlier. In this recipe the sesame oil is added before pressure cooking for integrated flavor.

Flavor variations

Make small swaps to suit your pantry or taste. Add a tablespoon of rice vinegar for a touch of tang, or stir in a teaspoon of grated ginger with the garlic for an aromatic boost. Swap the yellow onion for a small shallot if you want a milder, sweeter onion flavor. For a little crunch, toss in steamed snow peas or sliced bell peppers at the end and sauté briefly to warm through.

Nutrition snapshot

This recipe balances protein and a moderately sweet sauce. Exact nutrition will vary with serving size and specific ingredient brands, but swapping in low-sodium soy sauce and reducing honey slightly can reduce sodium and sugar if desired.

Final notes

Instant Pot Honey Sesame Chicken is a weeknight hero: minimal hands-on time, maximum flavor, and comforting results. The combination of soy sauce, honey, garlic, and sesame oil creates a familiar profile that’s sure to become a repeat meal rotation. Keep extra sesame seeds on hand for final garnish—they add that restaurant polish and a lovely toasted crunch.

Enjoy this easy, saucy Instant Pot Honey Sesame Chicken with rice, greens, or noodles for a dinner that lives up to the cravings of a busy evening.

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Instant Pot Honey Sesame Chicken

A quick, savory-sweet Instant Pot chicken with honey, sesame, and a sticky sauce.

Prep Time10

Cook Time10

Total Time20

Servings: 6 servings

Ingredients

4 boneless skinless chicken breasts diced
salt to taste
black pepper to taste
1 tablespoon vegetable oil
1 medium yellow or sweet onion diced
2 cloves garlic minced
1/2 cup soy sauce
1/4 cup ketchup
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoon sesame oil
2 green onions sliced
1/2 cup honey
2 tablespoons cornstarch
2 1/2 tablespoons water
sesame seeds for garnish (optional)

Instructions

Season the diced chicken with salt and pepper.
Set the Instant Pot to Sauté and heat the vegetable oil, then add the diced onion and minced garlic and cook until softened, about 2–3 minutes.
Add the seasoned chicken to the pot and stir to combine with the onions and garlic.
Pour in the soy sauce, ketchup, and sprinkle the red pepper flakes; stir to distribute the sauce.
Close the lid, set the valve to sealing, and pressure cook on HIGH for 3 minutes.
Perform a quick release, then carefully remove the lid once the pin drops.
Stir in the sesame oil, sliced green onions, and honey.
Whisk the cornstarch and water in a small bowl until smooth, add the slurry to the Instant Pot, then turn on Sauté and cook, stirring, until the sauce thickens to your liking.
Serve sprinkled with sesame seeds if desired.