Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp toasted sesame oil
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp Sriracha
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Toss the chicken chunks with cornstarch, salt, and pepper until lightly coated.
  2. Press the Sauté button on the Instant Pot and add sesame oil. Once shimmering, sear the chicken in a single layer for 2–3 minutes per side until golden-brown. Remove chicken and set aside.
  3. Deglaze the pot by pouring in a splash of soy sauce and scraping the bottom with a wooden spoon to remove brown bits.
  4. Whisk together the remaining glaze ingredients (soy sauce, honey, rice vinegar, ginger, garlic, and Sriracha) and pour them over the chicken.
  5. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 4 minutes. Once finished, perform a Quick Release of the pressure.
  6. Switch the Instant Pot back to Sauté mode. Simmer the sauce for 3–5 minutes, stirring constantly, until the liquid reduces by half and becomes a thick, glossy syrup.
  7. Garnish with toasted sesame seeds and sliced green onions before serving.