This recipe for sesame chicken bowls is packed with flavor and it’s a great way to use your Instant Pot to make a healthy and satisfying meal.
Chunks of tender chicken and broccoli florets are cooked in a sweet, soy ginger glaze and can be served on their own or over rice, noodles, or even an Asian slaw!
Sweet & Savory Sesame Chicken Bowls
- Instant Pot Sesame Chicken Bowls are a great way to enjoy a healthy and delicious meal without spending hours in the kitchen. This tastes just as delicious as spendy food kits like Hello Fresh!
- The Instant Pot makes weekly meal prep easy! Double up the batch and serve sesame chicken as an appetizer or as an energizing workday lunch over rice, noodles, or sliced cabbage for fewer calories.
- Mix or match the chicken and broccoli for whatever’s on hand, because the sweet and sour sauce will blend everything together! So many options for add-ins and extras, too! Try serving it over this delish Asian slaw.
Ingredients & Variations
Chicken – Cut chicken breasts into bite-sized pieces so they cook at the same rate. Other proteins to try are chunks of pork or even stew meat, as the Instant Pot will make it nice and tender!
Broccoli – Fresh or frozen broccoli (no thawing needed!) is the ideal partner for sesame chicken, but cauliflower, carrots, or sweet potatoes can be used. In Step 7, add some water chestnuts and baby corn, if desired.
Sauce – Soy sauce, ketchup, brown sugar, and a handful of spices create a sweet-savory glaze that clings to each delicious bite! Switch out the brown sugar for honey and add red pepper flakes for a spicy kick and a more authentic presentation!
How to Make Instant Pot Sesame Chicken Bowls
- Toss chicken pieces in flour and cook in sesame oil in the Instant Pot (work in batches, if necessary).
- Whisk the remaining ingredients together (except sesame seeds and green onions) and pour over the sauce. Cook for 5 minutes and vent the Instant Pot.
- Add the slurry and broccoli to the Instant Pot and cook (as per recipe below) or until the sauce has thickened.
- Serve over rice or noodles and garnish with sesame seeds and green onions.
Keep leftover sesame chicken bowls in a covered container in the refrigerator for up to two days and reheat them on the stovetop or in the microwave. Freeze portions in zippered bags for up to one month. Thaw in the refrigerator before reheating.
Instant Pot Sesame Chicken Bowls
- 2 tablespoons olive oil
- 1 pound chicken breasts cut into 1" cubes
- ½ cup all-purpose flour
- ½ cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 clove garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon sesame oil
- 1 lime juiced
- 1 teaspoon sesame seeds
- ½ teaspoon sriracha or to taste
- 2 teaspoons cornstarch + 1 tablespoon water
- 1 head broccoli cut into florets
- Heat the olive oil using the Saute-Normal function.
- Meanwhile, coat the chicken cubes lightly in the flour– make sure to tap off any extra flour. When the oil is hot, add half of the chicken and cook until browned on all sides– about 5 minutes. Remove the cooked chicken to a plate and repeat with the second batch.
- In a small bowl, whisk together the soy sauce, ketchup, brown sugar, garlic, ginger, sesame oil, lime juice, sesame seeds, and sriracha.
- Add all of the chicken to the Instant Pot and pour over the sauce.
- Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 5 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
- Switch the Instant Pot to the Saute-Normal function. Add the slurry (cornstarch and water mixture) and broccoli. Cook until the sauce has thickened and the broccoli has softened– about 4 minutes.
- Serve with rice, garnished with sesame seeds and green onions. Store any leftover sesame chicken in the fridge for up to two days.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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