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Fran A's Sticky Sesame Chicken- Pressure Cooker - Instant Pot

Sticky Sesame Chicken – Pressure Cooker / Instant Pot

Maria Bravo

Serves 4, if you serve with tons of noodles or rice, veg and a starter, it may serve more but be warned that it’s very moreish



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Course Main Course
Cuisine Chinese
Servings 4 people

Equipment

  • Instant Pot or pressure cooker

Ingredients
  

  • 6 chicken thigh fillets boneless, approx 500 g

Sauce

  • 3-4 garlic cloves peeled
  • 40-45 g fresh ginger peeled
  • 5 tablespoon hoisin sauce
  • 5 tablespoon sweet chilli sauce
  • 1 tablespoon light soy sauce

    plus an extra dash for luck


  • 1 tablespoon rice vinegar
  • 1 and a half tablespoon sesame seeds
  • 175 ml / half cup stock I used 175 ml water + my homemade vegetable stock paste. You could use chicken stock of course

Garnish

  • Spring onions

Instructions
 

  • Place chicken thigh fillets (whole, spreading them a bit) in the inner pot.
    6 chicken thigh fillets
  • Crush the garlic cloves and grate the ginger (Thermomix: place garlic and ginger in bowl: 7 seconds speed 5, scrape down then 2 seconds speed 7).
    3-4 garlic cloves, 40-45 g fresh ginger
  • Add rest of sauce ingredients to a bowl and whisk together (Thermomix speed 4 for 5 seconds), then pour over the chicken thigh fillets, give it all a stir to coat.
    5 tablespoon hoisin sauce, 5 tablespoon sweet chilli sauce, 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 and a half tablespoon sesame seeds, 175 ml / half cup stock
  • Pressure cook on high pressure for 5 minutes.
  • Followed by a natural pressure release, which means letting the float valve pop down on its own (you can release the rest of the steam manually after 15 minutes if the float valve is still up, it will also do great on Keep Warm). Want to reduce the sauce? With the lid off, Sauté until reduced.
  • Serve with the sliced spring onions
    Spring onions

Notes

Instant Pot Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 
Keyword chicken thigh fillets
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