Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced

Instructions:

  1. Place the chicken thighs at the bottom of the Instant Pot liner.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour the mixture evenly over the chicken.
  3. Close the lid and set the valve to the 'Sealing' position. Select Manual/Pressure Cook on High for 10 minutes.
  4. Allow a Natural Release for 5 to 10 minutes before venting the remaining steam manually.
  5. Remove the chicken to a plate and shred using two forks until the meat is pulled into thin strands.
  6. Turn the Instant Pot to Sauté mode. Whisk in the cornstarch slurry (cornstarch mixed with water) and simmer for 2-3 minutes until the sauce thickens and looks glossy.
  7. Return the shredded chicken to the pot and toss until every strand is coated in the glaze. Garnish with sliced green onions.