Try a Japanese restaurant classic made at home with this easy Instant Pot chicken hibachi sautéed with soy, ginger, and sesame sauce. Serve with rice and veggies.
3mediumchicken breasts1.2 lbs., fresh or frozen, see times below
1.5tablespoonsbutter
2tablespoonssesame oil
1tablespoonchopped ginger
2clovesgarlicchopped
¼cupsoy sauce
Juice of ½ lemonabout 2 tablespoons
¼cupwater
1tablespoonsesame seeds
Chopped scallions or spring onions for garnish
To serve: 4 bok choi heads cut in halves or other greens + rice or noodles
Instructions
Cook the chicken.Add a cup of water to the inner pot and turn the Instant Pot on. Place a trivet inside and place the chicken breasts on top. Season very lightly with a little salt (maybe ¼ teaspoon). Close the lid and set the time as per below.
For frozen small or mini chicken breasts/tenderloins: 10 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release.For frozen large chicken breasts: 15 minutes on HIGH pressure with 10 minutes natural pressure release. For fresh small chicken breasts/tenderloins: 8 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For fresh large chicken breasts: 12 minutes on HIGH pressure with 10 minutes natural pressure release.
While the chicken is cooking, prepare the sauce ingredients and any sides such as bok choi or other Asian greens.
Once the chicken is cooked and the pressure is released, remove the meat onto a cutting board. Remove the trivet and discard the water. Rinse and dry the pot and place back inside the Instant Pot. Dice or shred the chicken.
Set the IP to Saute function. Add butter and seseme oil and allow to melt. Stir in ginger and garlic and cook for about a minute, until fragrant. Pour in the soy sauce, lemon juice and water and stir for a minute. The sauce will come to bubbling and once it starts to thicken and caramelised, add the chicken and stir through. If it seems a little dry, add another splash of soy sauce and water. Turn the Instant Pot off or set to keep warm.
Making the sides. You can pre-cook the rice ahead of time using the Instant Pot. Bok choi was simply steamed in a frying pan under a lid with a few splashes of water. We seasoned it with a littl salt and sesame oil.
Notes
This recipe can be made with chicken thighs, turkey meat, or pork. Prawns would also work well with this sauce.