Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Why choose takeout when you can make this at home in the Instant Pot® with better results? This recipe can easily be doubled to feed four. You'll just need to do the chicken in two separate batches. All other directions remain the same. Garnish with chopped green onion and serve over rice, if desired.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Whisk together soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and red pepper flakes in a bowl. Set sauce aside.

  • Place egg in a shallow bowl. Place cornstarch in a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place on a plate.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer chicken to a plate.

  • Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press Cancel button. Add chicken to the pot and stir to coat.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.

  • Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Stir the chicken.

  • Select Saute function again and cook until sauce has thickened, about 3 minutes.

Cook's Note:

You can find ginger paste in the produce section.

Nutrition Facts

653 calories; protein 56g; carbohydrates 51.9g; fat 23.8g; cholesterol 230.3mg; sodium 901.2mg. Full Nutrition