Instant Pot Sesame Shredded Chicken Recipe

This Instant Pot Sesame Shredded Chicken is an easy entrée for meal prep or a quick weeknight dinner. It’s versatile—serve it in salads, rice bowls, tacos, or alongside vegetables. The recipe includes a savory sesame sauce to spoon over the shredded chicken.
Jump to Recipe

Meal prep doesn’t need to be limited to full composed meals. This sesame shredded chicken is a flexible component you can mix and match with different sides. It’s designed for the Instant Pot: juicy, pressure-cooked chicken in a flavorful sesame sauce that works hot or cold.

The sauce is simple to make and the recipe relies mostly on pantry staples. Below is what you’ll need and some substitution notes.

Ingredients in the Instant Pot Sesame Shredded Chicken:

Most ingredients are common pantry items. Quick notes and substitutions:

• Soy sauce – Use regular or low-sodium. Coconut aminos work as a soy-free alternative.
• Rice vinegar – Mild acidity that brightens the sauce. It’s inexpensive and lasts a long time.
• Honey – Adds a touch of sweetness; optional if you prefer less sweet.
• Chicken broth – Use low-sodium, homemade, or your preferred variety. Broth provides the liquid needed for the Instant Pot to come to pressure.
• Tahini – Ground toasted sesame seeds. It makes the sauce creamier and boosts sesame flavor but is optional.
• Garlic – Mince finely for best flavor distribution.
• Sesame oil – Adds a toasted sesame aroma; use sparingly for best results.

How long do you cook chicken breasts in the Instant Pot?

I cook boneless skinless chicken breasts at high pressure (Manual / Pressure Cook High) for 8 minutes with at least a 5-minute natural pressure release (NPR). Allowing a brief NPR helps keep chicken moist; releasing all pressure immediately can dry it out.

Chicken breast size: The 8-minute time is ideal for 7–8 ounce breasts (two such breasts ≈ 1 pound). For 4–6 ounce breasts, reduce time by 1–2 minutes. For 9–12 ounce breasts, increase time by 1–2 minutes for even cooking.

Can I use frozen chicken breasts?

This recipe has not been tested with frozen chicken breasts. For consistent results, cook from thawed. If you try frozen breasts, expect to increase the pressure-cook time significantly and check doneness carefully.

How do you make the sesame sauce?

After pressure cooking, remove the chicken and set aside to cool slightly. Turn the Instant Pot to Sauté. Whisk a starch slurry (1/2 tablespoon cornstarch mixed with 1 tablespoon water), then add it to the simmering sauce. Whisk and simmer for 4–5 minutes until slightly thickened—the sauce will continue to thicken as it cools. You can store the sauce separately or toss it with the shredded chicken.

Which Instant Pot model was used?

This recipe was tested using the Instant Pot Duo Plus 6-qt model. If using an 8-qt model, consider doubling the sauce or entire recipe to ensure enough liquid for pressure cooking. Results may vary with different models and sizes—adjust liquid and timing as needed.

Can this be made on the stovetop or in the oven?

The Instant Pot gives the best results, but you can adapt the method for stovetop or slow cooker:

• Stovetop: Use a large skillet or Dutch oven. Combine sauce and chicken, bring to a simmer, cover, and cook over low-medium heat for 20–30 minutes until chicken reaches 165°F. Remove and shred chicken, then whisk in the starch slurry and simmer until the sauce thickens, about 4–5 minutes.
• Slow cooker: Add chicken and sauce to the slow cooker and cook on LOW for 3–4 hours. Remove and shred chicken. Stir in the starch slurry and cook on HIGH for ~20 minutes to thicken.

Meal prep ideas

The chicken and sauce keep in the refrigerator for up to four days. You can portion the shredded chicken and sauce as an entrée component or assemble full meals for the week. This recipe yields about four servings.

Meal ideas:

• Cold sesame chicken with chilled noodles
• Sesame chicken with broccoli and rice
• Serve with a bell pepper stir-fry
• Green beans, carrots, and onions with shredded chicken
• Cabbage tacos topped with sesame chicken

Prep ahead and freeze

To freeze: Combine ingredients in a gallon freezer-safe bag, seal, and freeze flat for up to 3 months. Thaw completely before adding to the Instant Pot and following the cooking directions.

More Instant Pot recipes from Project Meal Plan:

• Instant Pot Buffalo Chicken Meatballs Meal Prep
• Instant Pot Mashed Potatoes
• Instant Pot Honey Garlic Chicken Meal Prep

No reviews

Instant Pot Sesame Shredded Chicken

Recipe by Danielle

Easy to prep, versatile to serve, and full of sesame flavor. This recipe produces tender shredded chicken and a rich sauce—perfect for meal prep or busy weeknights.

---

• Total Time35 minutes
• Yield4 servings

---

I’d love to see your results—tag @projectmealplan or use #projectmealplan so I can find your photos.