- 1 ½ pound skinless chicken breast, cut into pieces, I used three large
- 1 tablespoon sesame oil
- ¼ cup honey
- ¼ cup tamari (or soy sauce if not gluten free)
- 1 tablespoon minced garlic (dried)
- ¼ teaspoon crushed red pepper
- 1 tablespoon sesame seeds
- 2 teaspoon cornstarch
- 3 teaspoon water
Turn Instant Pot to saute. Add 1 tablespoon sesame oil into pot and saute half the chicken. Get a bit of browning on all sides, about 3-4 minutes, then remove to a bowl. Add more sesame oil and saute the second half.
In a small bowl mix the honey, tamari, garlic and red pepper with a whisk.
Put chicken back into pot and add sauce. Turn chicken to cover with sauce. Turn Instant Pot to poultry and set timer for four minutes. Lock the lid in place.
Turn off the heat when the timer beeps. Carefully use a dishtowel to do a quick pressure release.
Whisk the cornstarch and water in a small bowl and turn pot to saute. Add mixture and stir well. Saute for a minute or two until sauce thickens to your taste.
Note: I made an adjustment to add the cornstarch slurry at the end to make a thicker sauce.
If you prefer a fall apart type of chicken, I would cook longer and do a natural release.
Calories: 291kcal | Carbohydrates: 21g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1018mg | Potassium: 715mg | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 2.1mg | Calcium: 33mg | Iron: 1.6mg