Easy Crispy Instant Pot Sesame Chicken Recipe Perfect for Quick Dinners

Let me tell you, the smell of sesame and garlic sizzling from the Instant Pot is enough to make anyone’s mouth water. The first time I whipped up this Easy Crispy Instant Pot Sesame Chicken recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make sesame chicken that was crispy on the outside and tender on the inside, but it always took forever to cook. Years ago, I stumbled upon this version that cuts the fuss way down without skimping on flavor.

Honestly, my family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). This recipe is dangerously easy and delivers pure, nostalgic comfort with every bite. Whether you want to brighten up your weekday dinners, impress at a potluck, or just crave that perfect balance of crunch and saucy sweetness, this Easy Crispy Instant Pot Sesame Chicken fits the bill. I’ve tested this recipe multiple times—in the name of research, of course—and it’s become a staple for family gatherings and quick weeknight meals alike. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After many trials and tweaks, this Easy Crispy Instant Pot Sesame Chicken recipe stands out because it’s both fuss-free and full-flavored. Here’s why it’s become my go-to:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No need for fancy grocery trips; you likely already have everything in your kitchen pantry.
• Perfect for Quick Dinners: Whether it’s a solo meal or feeding a family, it satisfies everyone.
• Crowd-Pleaser: Kids and adults alike rave about the crispy coating paired with the sticky sesame sauce.
• Unbelievably Delicious: The combo of crispy chicken and a sweet, tangy sauce is next-level comfort food.

What makes this recipe different? The magic is in the Instant Pot pressure cooking that locks in juiciness, followed by a quick crisping step in a hot pan or air fryer. Plus, the sauce has just the right balance of savory soy, sweet honey, and nutty sesame that hits all the right notes. It’s not just another sesame chicken—you’ll close your eyes after the first bite and smile. It’s comfort food made smarter and faster, perfect for impressing guests without the stress or turning a simple meal into a memorable one.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few are easy to swap if needed.

• Chicken: 1.5 pounds (700g) boneless, skinless chicken thighs, cut into bite-sized pieces (I prefer thighs for juiciness, but breasts work too)
• Marinade & Coating:
  • 2 tablespoons soy sauce (use low sodium if you prefer)
  • 1 tablespoon rice vinegar (adds brightness)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger (fresh is great if you have it)
  • 1/2 cup cornstarch (for that perfect crispy crust)
  • 1 large egg (room temperature)
• Sesame Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons honey (or maple syrup for a vegan twist)
  • 1 tablespoon sesame oil (toasty flavor boost)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili flakes (optional, for a little kick)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)

Ingredient Tips: I recommend using Kikkoman soy sauce for a rich, balanced flavor. If you want to make this gluten-free, swap soy sauce for tamari and cornstarch for arrowroot powder. Fresh ginger and garlic make a noticeable difference but powdered versions work in a pinch. And hey, if you want to sneak in some extra veggies, toss in some steamed broccoli or snap peas when serving!

Equipment Needed

• Instant Pot or any electric pressure cooker (a lifesaver for quick cooking)
• Mixing bowls (for marinade and coating)
• Whisk or fork (to beat the egg)
• Large skillet or non-stick frying pan (to crisp chicken after cooking)
• Measuring cups and spoons (for precision)
• Spatula or tongs (to turn chicken pieces easily)
• Small bowl (to mix cornstarch slurry for sauce)

If you don’t own an Instant Pot, a pressure cooker or even a slow cooker can work, though cooking times and texture will vary. For crisping, an air fryer is an excellent alternative to a skillet and gives a wonderfully even crunch. I’ve used both options and honestly, the skillet method gives a bit more control over browning, but air fryer fans will love the hands-off crisp.

Preparation Method

1. Marinate the Chicken: In a large bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, garlic powder, and ground ginger. Toss the chicken pieces in this marinade and let sit for at least 10 minutes (or up to 30 for more flavor).
2. Prepare the Coating: In another bowl, beat the egg. In a third bowl, place the cornstarch. Dip each marinated chicken piece first into the egg, then coat well with cornstarch, shaking off excess. This double layer is key for that crispy texture.
3. Pressure Cook the Chicken: Place a trivet or steaming rack inside the Instant Pot and add 1 cup (240ml) water. Arrange the coated chicken pieces on the rack in a single layer. Seal the lid and set to “Pressure Cook” on high for 6 minutes. Quick-release the pressure when done (careful with the steam!).
4. Make the Sesame Sauce: While the chicken cooks, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and chili flakes in a small saucepan. Heat over medium-low until warm, then stir in the cornstarch slurry. Cook until the sauce thickens, about 2-3 minutes, stirring constantly. Remove from heat and set aside.
5. Crisp the Chicken: Heat a large skillet over medium-high heat with a tablespoon of oil. Add the cooked chicken in batches (don’t overcrowd!) and sear until golden and crispy on all sides, about 2-3 minutes per batch. This step adds that irresistible crunch.
6. Toss & Serve: Return all crispy chicken to the skillet, pour the thickened sesame sauce over, and toss gently to coat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles.

Pro Tip: If your sauce seems too thick, stir in a splash of water to loosen. Also, don’t skip the crisping step—it’s what sets this recipe apart from typical Instant Pot dishes.

Cooking Tips & Techniques

Here’s what I’ve learned from making this Easy Crispy Instant Pot Sesame Chicken over and over:

• Don’t skip marinating: Even a quick 10-minute soak amps up the flavor inside the chicken.
• Cornstarch coating is your best friend: It locks in moisture and crisps beautifully when pan-fried.
• Pressure cooking time is crucial: Too long and the chicken gets mushy; too short and it’s undercooked. Six minutes hits the sweet spot for bite-sized pieces.
• Use quick-release: It stops cooking immediately, keeping chicken tender but not falling apart.
• Don’t overcrowd the pan when crisping: Overcrowding traps steam and ruins the crunch.
• Keep sauce warm but don’t boil after thickening: Boiling can break down the thickener and thin out the sauce.

Honestly, one time I forgot the crisping step and the family gave me a look like “What happened here?” Lesson learned! Also, multitasking—making the sauce while the chicken cooks—saves precious minutes, especially on hectic nights.

Variations & Adaptations

Want to switch things up? Here are some tasty twists you can try:

• Gluten-Free Version: Replace soy sauce with tamari and cornstarch with arrowroot powder. The crisp still holds up beautifully!
• Spicy Sesame Chicken: Add extra chili flakes or a drizzle of sriracha to the sauce for a kick that wakes up your taste buds.
• Vegetarian Adaptation: Swap chicken for firm tofu cubes. Press and dry the tofu well, then follow the same coating and cooking steps. The sesame sauce pairs perfectly.
• Oven Crisping: If you don’t want to pan-fry, place cooked chicken pieces on a parchment-lined baking sheet and broil for 3-4 minutes to crisp up.
• Sesame Chicken Stir-Fry: Add steamed broccoli, snap peas, or bell peppers tossed with the chicken and sauce for a colorful, veggie-packed meal.

I once tried swapping honey for agave syrup to make it vegan-friendly and it turned out just as delicious—so don’t be afraid to experiment based on what you have on hand.

Serving & Storage Suggestions

This Easy Crispy Instant Pot Sesame Chicken shines when served hot and fresh over fluffy white rice or buttery noodles. Sprinkle some extra sesame seeds and green onions on top for a lovely presentation that’s Pinterest-worthy. A side of steamed broccoli or snap peas adds crunch and color, balancing the richness.

Leftovers? No problem. Store cooled chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the crispiness alive—microwaving tends to make the coating soggy.

If you want to freeze, place chicken and sauce in freezer-safe containers and thaw overnight in the fridge before reheating. The flavor actually deepens after sitting, so leftovers make for a tasty lunch or quick dinner option.

Nutritional Information & Benefits

One serving of this Easy Crispy Instant Pot Sesame Chicken (about 1 cup or 200g) contains approximately:

Calories	350
Protein	30g
Carbohydrates	20g
Fat	15g
Fiber	1g

Chicken thighs provide a good source of protein and essential nutrients like iron and zinc. Sesame oil adds heart-healthy fats, while garlic and ginger bring anti-inflammatory benefits. Using honey as a natural sweetener keeps this recipe lighter than traditional versions loaded with sugar. Plus, you can easily swap ingredients to fit gluten-free or vegan diets. Just be mindful of soy allergies and check labels accordingly.

Conclusion

If you’re after a dinner that’s quick, satisfying, and packed with flavor, this Easy Crispy Instant Pot Sesame Chicken recipe is a winner. It’s a dish that feels like a warm hug but comes together fast enough for your busiest nights. Customize it with your favorite heat level or veggies, and you’ll have a reliable recipe to turn to again and again.

I love how this recipe brings family and friends together around the table with minimal fuss and maximum yum. So go ahead—give it a try, tweak it your way, and please let me know how it turns out in the comments. Share your variations and thoughts, and pass this one along to your fellow food lovers. You won’t regret it!

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and crispy results. Using frozen chicken may affect cooking time and texture.

How do I make the chicken extra crispy without deep frying?

After pressure cooking, pan-fry the chicken in a hot skillet with a little oil, or use an air fryer to crisp it up without deep frying.

Can I prepare the sauce in advance?

Yes! The sesame sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently before tossing with chicken.

Is this recipe kid-friendly?

Definitely. You can omit chili flakes or reduce the spice to make it milder for kids. The sweet and savory flavors usually appeal to all ages.

What can I serve with Easy Crispy Instant Pot Sesame Chicken?

Steamed rice, noodles, or stir-fried vegetables like broccoli and snap peas make perfect sides for a balanced meal.

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