So this makes the third recipe in a row that requires a pressure cooker. But I feel like almost everyone has an Instant Pot at this point (or is getting one for Christmas). I actually don’t, but I do own a stove top pressure cooker.
The awesome part of pressure cookers is how quickly things come together. I love using mine to make brown rice in about 30 minutes, much faster than the hour suggested on the package.
Meat dishes are a little trickier since you can’t know if it is “done” without opening it. But the chicken pieces in this dish cook quickly so that isn’t a concern.
This dish is as good as take out. And can be made very quickly, if you are in a rush (which who isn’t this time of year?). Enjoy!
Pressure Cooker Honey Sesame Chicken (Serves 6)
4 boneless skinless chicken breasts, cut into bite-size pieces
½ tablespoon canola oil
½ onion, diced
2 cloves garlic, minced
½ cup low sodium soy sauce
¼ cup ketchup
¼ teaspoon red pepper flakes
2 teaspoon sesame oil
½ cup honey
2 tablespoons cornstarch
3 tablespoons cold water
2 green onions, chopped
4 cups cooked brown rice
1. Preheat pressure cooker. When hot, add the oil, onion, garlic, and chicken to the pot. Sauté for about 3 minutes, stirring occasionally, until the onion softens.
2. Stir in the soy sauce, ketchup, and red pepper flakes. Lock the lid in place. Once the cooker comes to pressure, cook for 3 minutes.
3. When the cook time ends, a quick pressure release. When the valve drops, carefully remove the lid. Add the sesame oil and honey to the pot and stir to combine.
4. In a small bowl, whisk the cornstarch and cold water until smooth. Add to the pot. Simmer, stirring constantly, until the sauce thickens. Stir in the green onions. Serve over rice
Recipe Notes: I really like to serve this with a cooked bag of stir fry vegetables as well. Really rounds out the meal.
Nutritional Information (amount per serving):
Protein: 47 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 132 mg
Carbohydrates: 66 g
Fiber: 3 g
Sodium: 945 mg
Source: Two Peas and Their Pod