Sticky Honey Sesame Chicken with Rice

Sweet, savoury, and packed with umami, this Sticky Honey Sesame Chicken is a crowd-pleasing favourite made effortlessly in the Instant Pot. Tender chicken thighs are simmered in a glossy sauce of honey, dark soy, and sesame, paired with perfectly steamed jasmine rice — all cooked at once using the pot-in-pot method. Finished with fresh herbs, chili, and sesame seeds, it’s a fast and flavourful dish that hits all the right notes.

Ingredients

• 6 boneless, skinless chicken thighs
• ¼ cup honey
• 2 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil (plus extra for garnish)
• ½ cup chicken stock
• 1½ cups jasmine rice
• 1½ cups cold water
• 1 tsp chili flakes (optional)
• Generous pinch of salt
• 1 small bunch coriander, picked (optional garnish)
• 2 spring onions, thinly sliced (optional garnish)
• 1 red chili, thinly sliced (optional garnish)
• Sesame seeds (optional garnish)

Instructions

1. Set the Instant Pot to Sauté on high heat and allow it to fully preheat, setting a timer for 10 minutes.
2. While it heats, mix together ¼ cup honey, 2 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and ½ cup chicken stock in a small bowl. Once hot, add 6 chicken thighs to the pot and sear until golden brown on both sides.
3. Pour the sauce mixture over the browned chicken.
4. Rinse 1½ cups jasmine rice and place it in a metal bowl that fits inside the Instant Pot. Add 1½ cups cold water and a generous pinch of salt to the bowl of rice. (If using a glass or ceramic bowl instead of metal, use boiling water instead of cold.)
5. Place a long-legged trivet directly over the chicken in the pot. Carefully set the rice bowl on top of the trivet. Secure the Instant Pot lid, then pressure cook on high for 3 minutes.
6. Once the timer finishes, allow a natural pressure release for 6 minutes, then manually release any remaining pressure. Carefully open the lid, remove the rice bowl with a cloth, and lift out the trivet using tongs.
7. If using the herb garnish, toss 1 small bunch of picked coriander, 2 sliced spring onions, and 1 sliced red chili with a drizzle of sesame oil or neutral oil. Add sesame seeds to taste.
8. To serve, divide the rice between four bowls. Spoon the sticky chicken and its sauce over the rice, then top with the fresh herb garnish.