Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp sesame oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp honey
  • 1 tbsp minced fresh ginger
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tsp Sriracha
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Toss the chicken thigh chunks in a bowl with 2 tablespoons of cornstarch, salt, and pepper until evenly coated. Note: This prevents the meat from sticking together.
  2. Turn on the Instant Pot and select 'Sauté' mode. Add sesame oil and sear the chicken for 3-4 minutes until lightly browned.
  3. Pour in the soy sauce, rice vinegar, honey, minced ginger, garlic, red pepper flakes, and Sriracha. Stir to combine.
  4. Seal the lid and set to 'Manual' or 'Pressure Cook' on High for 5 minutes.
  5. Perform a Quick Release of the pressure immediately after the timer ends. Note: This stops the cooking process so the chicken stays tender.
  6. Remove the lid and select 'Sauté' again.
  7. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and stir it into the bubbling liquid.
  8. Continue to stir for 2-3 minutes until the sauce thickens into a glossy glaze that coats the chicken.
  9. Stir in the sliced green onions and toasted sesame seeds just before serving.