Wendy’s Recipes

Instant Pot sesame chicken

4 servings


5 minutes

active time

20 minutes

total time


2 pounds chicken breasts (boneless and skinless, cut into bite-size or 1-inch pieces)

½ cup low-sodium soy sauce

2 cloves garlic (minced)

1 inch ginger (peeled and grated)

¼ cup ketchup

1 teaspoon hot sauce or sriracha

¼ cup honey (or brown sugar)

1 tablespoon toasted sesame oil

2 tablespoons cornstarch (and 1 tablespoon water)

1 tablespoon sesame seeds (to garnish)

chopped green onion (to garnish)


Add the chicken to the Instant Pot, followed by soy sauce, garlic, ginger, ketchup, and hot sauce or sriracha. Give everything a quick stir.

Cover the pot with the lid, and make sure that the valve is in sealing position. Press on MANUAL or PRESSURE COOK (this depends on which Instant Pot do you have), and cook on high for 3 minutes.

Allow the Instant Pot to come to pressure, and count down to when it beeps, quickly release the steam by turning the vent to RELEASE position and make sure that it's not close to your face as the steam will be really hot.

Carefully remove the lid, and press on the SAUTE setting. Add the honey (or brown sugar), sesame oil, and make the cornstarch slurry.

To make the slurry, combine 2 tablespoons of cornstarch with 1 tablespoon of water. Add it to the sauce, and stir with a wooden spoon until the sauce thickens. Switch off the saute setting.

Serve over rice, and garnish with chopped green onions and toasted sesame seeds.


Serving Size



418 kcal

Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

7 g

Trans Fat

0.03 g


145 mg


1575 mg

Total Carbohydrate

28 g

Dietary Fiber

1 g

Total Sugars

21 g


52 g

4 servings


5 minutes

active time

20 minutes

total time
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