Instant Pot sesame chicken with rice is super easy to make, especially because the chicken and rice cook at the same time in the pressure cooker!
Skip the takeout and make this Instant Pot sesame chicken with rice for dinner tonight!
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Don’t you just love how your Instant Pot makes it easier to get dinner on the table!
Not only does it cook food quickly, but it can also minimize cleanup and you don’t have to babysit it while it does its thing!
This Instant Pot sesame chicken with rice is a perfect example!
For this recipe, the chicken and the rice cook at the same time, all on their own, leaving you the freedom to knock something else off your to-do list in those few minutes. 🙌
I love Asian-inspired dishes that have a bit of sweetness to them, often with a hint of saltiness or spice, which was the inspiration behind this Instant Pot sesame chicken.
For instance, I love Instant Pot sweet and sour chicken and Instant Pot Kung Pao chickpeas. Both are so tasty and so easy! And both are a less expensive (and healthier!) alternative to takeout. This sesame chicken recipe is a great one to add to the Instant Pot repertoire!
I will often just use my pressure cooker to make a big batch of plain rice–such as failproof Instant Pot brown rice, perfect Instant Pot basmati rice, and easy Instant Pot jasmine rice. Then I’ll freeze smaller portions for later, to have on-hand whenever I need them.
But sometimes, if I haven’t had a chance to freeze rice, it’s ideal to be able to cook the rice along with the chicken and sauce!
For this meal, I adapted a stovetop version to be made in the Instant Pot!
How to Make Instant Pot Sesame Chicken with Rice
To start, you’ll add some olive oil to the insert pot of your Instant Pot. Use the Saute function to heat it up.
Next, add some chopped chicken breast to the pot, browning it slightly. You don’t want it to cook all the way through, so this part should only take a couple of minutes. Turn the pieces so they brown on each side. Searing the chicken like this helps give it more flavor!
While the chicken is being seared, whip up the sauce.
In a large measuring cup or a small mixing bowl, go ahead and combine the ingredients for the sauce. Mix together some soy sauce, water, brown sugar, sesame oil, garlic, and ginger.
Turn off the Saute function and pour the sauce over the chicken.
Next, in a baking dish that will fit inside your Instant Pot (I use this one), combine rice, water and salt.
Place the trivet on top of the chicken and sauce mixture, then lower the baking dish onto the trivet. Close the lid and vent and cook at high pressure for 4 minutes.
After the cook time is complete, allow a natural release of pressure.
Once the pressure has released and the valve has dropped, carefully remove the lid and lift out the baking dish and trivet. Fluff the rice with a fork.
Stir a cornstarch slurry into the sauce to allow it to thicken while it’s hot.
Once the sauce has thickened to your desired consistency, serve over the rice and top with some sliced green onions (you can also sprinkle with sesame seeds if you have some on hand, but I never do, so I skip that part!). So good!
Notes and Adaptations:
- I prefer to use boneless chicken breasts, but you can use boneless chicken thighs if you prefer–simply cook for 5 minutes instead of 4.
- I don’t recommend omitting the sesame oil, because its flavor is integral to this recipe. It’s a fairly inexpensive ingredient to have on hand! You can also use it to make sesame noodles, which are delish!
- For the Chicken and Sauce:
- 2 Tbsp olive oil
- 2 boneless skinless chicken breasts, cut into cubes
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar, packed
- 1/2 tsp sesame oil
- 1 tsp minced garlic
- 1/4 tsp ground ginger
- 1 Tbsp cornstarch
- 2 Tbsp water
- Sliced green onions, for garnish (optional)
- For the Rice:
- 1 cup white rice
- 1 1/4 cup water
- 1/4 tsp salt
- In the insert pot of the Instant Pot, add olive oil. Press the Saute button to heat the oil, then add cubed chicken to the pot. Allow the chicken to very lightly brown (don't allow it to cook through), stirring occasionally, for about 2 minutes.
- In a glass measuring cup, combine soy sauce, 1/2 cup of water, brown sugar, sesame oil, garlic, and ginger.
- Turn off the Saute function by pressing Cancel/Keep Warm, then pour the soy sauce mixture over the chicken, stirring to combine.
- In a baking dish that fits into your Instant Pot, combine rice, water, and salt.
- Place the trivet on top of the chicken and sauce mixture, then lower the baking dish of rice on top of the trivet. Close the lid of the Instant Pot and set the vent to the sealed position.
- Select a 4 minute cook time at high pressure, followed by a natural pressure release. Once the pressure has released and the valve has dropped, carefully remove the lid.
- Carefully lift out the baking dish of rice and the trivet; fluff the rice with a fork.
- Create a cornstarch slurry by mixing together the cornstarch and 2 Tbsp of water. Pour this into the chicken and sauce mixture, stirring well to combine.
- Use the Saute function to simmer the sauce to your desired consistency.
- Serve the chicken and sauce over the rice and top with sliced green onions, if desired.
Did you make it and love it? I appreciate your 5-Star review!
I love seeing these recipes come to life "in the wild!" Snap a photo and tag me on Instagram @marginmakingmom and use #marginmakingmom so I can see your creation!
Adapted from Everything Eats
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Amount Per Serving: Calories: 333 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 71mg Sodium: 1361mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 28g
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