1. Turn the Instant Pot to sauté and add the sesame oil. Once warmed, add the chunks of chicken in an even layer, browning on one side before turning and browning on the other side. Turn the Instant Pot off.
2. In a mixing bowl, whisk together the soy sauce, honey, chicken stock, garlic and ginger. Add the sauce ingredients to the Instant Pot, then close and seal the lid, ensuring the valve is sealed. Set the Instant Pot to cook on manual pressure on high, for 3 minutes. The IP will take about 10 minutes to come to pressure (a great time to start your rice).
3. Once the timer goes, use a long wooden spoon to turn the valve open and perform a “quick release” on the Instant Pot. Turn the IP to sauté again, stir together the cornstarch and water, and add this slurry to the pot. Stir until the sauce thickens up. Serve the sesame chicken over rice, topping it with sesame seeds and green onions, if desired.

Leftovers can be stored in the fridge, in an airtight container, for up to 3 days. Once cooled, this recipe can also be frozen, in an airtight container or freezer bag, for up to 2 months.

Stovetop Directions

1. Heat up the sesame oil in a saucepan, before browning the chicken. Add the sauce ingredients to the pan and allow everything to simmer until the chicken is cooked through, about 7-8 minutes. Add the cornstarch slurry to the mixture, and once everything thickens up, remove from heat and serve immediately.