Ingredients:

  • 1/2 cup (170g) honey
  • 1/4 cup (60ml) soy sauce
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) sriracha
  • 1 tbsp (16g) cornstarch
  • 2 tbsp (30ml) cold water
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) avocado oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 2 stalks (60g) green onions, sliced
  • 1 tsp (2g) sesame seeds

Instructions:

  1. Turn the Instant Pot to Sauté mode on High and add the avocado oil.
  2. Season the chicken thighs with salt and black pepper.
  3. Once the oil is shimmering, sear the chicken for 3 minutes per side until a golden-brown crust forms. Remove chicken and set aside on a plate.
  4. Add 2 tablespoons of water to the pot and scrape the bottom with a wooden spoon to remove browned bits to prevent the burn notice.
  5. Return the chicken to the pot. Pour the honey, soy sauce, minced garlic, rice vinegar, and sriracha over the top without stirring.
  6. Lock the lid and set to Manual/Pressure Cook on High for 10 minutes.
  7. Perform a Quick Release of the pressure immediately.
  8. Remove the chicken pieces carefully and place them on a serving platter.
  9. Turn the pot back to Sauté mode, stir in the cornstarch slurry, and simmer for 2–3 minutes until the sauce thickens and looks glossy.
  10. Pour the glaze over the chicken and garnish with sesame seeds and sliced green onions.