Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp neutral oil

Instructions:

  1. Set your Instant Pot to Sauté (High). Add the neutral oil. Once shimmering, add the chicken thighs in a single layer. Brown for 3–4 minutes per side until mahogany-colored. Remove chicken and set aside on a plate.
  2. Add the minced garlic and grated ginger to the remaining oil; sauté for 30 seconds until fragrant. Pour in the soy sauce and rice vinegar, scraping the bottom of the pot with a wooden spoon to lift all the browned bits (fond).
  3. Whisk the honey, brown sugar, and sesame oil together, then stir into the pot. Return the chicken and any accumulated juices to the pot. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 15 minutes.
  4. Perform a Quick Release of the pressure. Remove the chicken. Set the pot back to Sauté (High) and bubble the sauce for 4–6 minutes until it reduces into a thick, velvety syrup. Toss the chicken back in to coat.