By: Amanda Magnus
I would be willing to bet that unless you avoid the kitchen or have been living under a rock you’ve heard of the Instant Pot. It seems to be the coolest new kitchen gadget and thanks to my wonderful husband I am lucky enough to own one. I’ve only had my Instant Pot for about 3 months so I’m still learning and love to try out new recipes. So, naturally when I’m searching for meals to make Instant Pot recipes are my go to.
Over labor day weekend we had some friends come over for dinner and a fire complete with s’mores. While I was searching for something quick and easy to make for dinner I came across a recipe for Instant Pot Garlic Sesame Chicken. Let me tell you I felt like a professional chef with the raving compliments I got on dinner! So, or course, I feel that I need to share this recipe with all of you!
Click here to view the original recipe.
I modified a few things, like adding more garlic because I don’t think you can ever have too much garlic, but for the most part I followed the original recipe because it was just that good! First you will want to gather all of your ingredients.
You will need:
2 pounds boneless skinless chicken thighs
2 tablespoons sesame oil
1/4 cup soy sauce
2 tablespoon minced garlic
1 tablespoon ginger
1/3 cup brown sugar
1/2 cup chicken broth
1 tablespoon rice vinegar
1/4 cup water
1/4 teaspoon red pepper flakes
Go ahead and cut your chicken thighs into 1 inch pieces, mince your garlic, and grate your ginger. For the ginger I actually used a zester to grate it instead of an actual grater. Once your chicken, garlic and ginger are ready to go, dump them into your instant pot along with the sesame oil, soy sauce (I used Kikkoman soy sauce the first time and a generic brand the second time. The Kikkoman Soy Sauce I felt provided more flavor), brown sugar, chicken broth, rice vinegar, water and red pepper flakes. Mix everything together until it is combined. Put the lid on your Instant Pot and make sure it is sealed. Then set it to cook on high pressure for 5 minutes. Once it is done cooking do a natural pressure release for 10 minutes. Then turn off the heat and finish releasing any pressure manually. Once all pressure is released open up your Instant Pot. In a small bowl mix together 2 tablespoons cornstarch and 2 tablespoons cold water. Add the cornstarch mixture to your instant pot and stir to combine. Set your instant pot to the saute function on low, just long enough to thicken up the sauce. I found that this happened within a minute or two. My mixture would start boiling so you’ll want to stir constantly to prevent it from burning to the bottom of your pot. Once it thickens turn the Instant Pot off and let your chicken and sauce sit for a few more minutes to finish thickening up.
I served this over jasmine rice and topped it with green onions and toasted sesame seeds. Jasmine rice has become my favorite kind of rice to have with meals. I was always an instant rice kind of girl but once I tried this Jasmine rice from Aldi I can’t go back!
We used regular sesame seeds the first time which were good and the second time I made this, I toasted the sesame seeds which was also good! To toast sesame seeds put a tablespoon in a pan and put over medium heat on your stove top. Stir occasionally until they start to brown.
The only thing left to do is enjoy! Let us know what you think in the comments below!