Easy Instant Pot Crispy Chicken
A quick and easy way to make crispy chicken in your Instant Pot, with bold flavors that will make you forget all about takeout!
50 min
easy
2
735kcal
calories
48g
carbohydrates
24g
fat
2g
fiber
76g
protein
853mg
sodium
15g
sugar
Ingredients
2 tbsp reduced-sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp dark brown sugar
1 tbsp tomato paste
2 tsp sesame oil
1 tsp red pepper flakes
1 egg, beaten
120 g cornstarch
450 g chicken breast tenderloins, cut into bite-size pieces
1 tbsp olive oil
1 tbsp sesame seeds
1 clove garlic, minced
0.5 tsp ginger paste
60 ml chicken broth
Directions
Step 1
Prepare the sauce by whisking together soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and red pepper flakes. Set aside.
Step 2
For the chicken, crack the egg into a shallow bowl. Place the cornstarch into a separate shallow bowl. Dip the chicken pieces in the egg, coat them in cornstarch, then place them onto a plate.
Step 3
Turn on the Instant Pot and select the Sauté function. Add olive oil and heat for about 1 minute. Add the chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer the chicken to a clean plate.
Step 4
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 the Cancel button. Add the chicken back to the pot and stir to coat.
Step 5
Close and lock the lid. Select high pressure and set the timer for 5 minutes. Allow 10 minutes for pressure to build.
Step 6
Release the pressure using the quick release method, about 5 minutes. Stir the chicken.
Step 7
Select the Sauté function again and cook until the sauce has thickened, about 3 minutes.