Step 1: Prepare the Sauce

In a medium-sized bowl, whisk together the soy sauce, honey, water (or chicken broth), apple cider vinegar, minced garlic, grated ginger, and black pepper. Mix until the honey is fully dissolved into the liquid. Set this glorious sauce mixture aside.

Step 2: Sauté the Chicken

Set your Instant Pot to the SAUTÉ function on high. Add the olive oil or sesame oil to the pot and let it get hot. You’ll know it’s ready when the oil shimmers slightly. Carefully place the chicken thighs in a single layer in the pot. You may need to do this in two batches to avoid overcrowding. Sear the chicken for 2-3 minutes per side, until it’s lightly browned. This step is crucial as it builds a deep, rich flavor foundation. Don’t worry about cooking the chicken all the way through at this stage. Once browned, remove the chicken and set it on a plate.

Step 3: Deglaze the Pot

Pour a small amount of the prepared sauce mixture into the hot inner pot. Using a wooden spoon or spatula, scrape up all the browned bits (fond) stuck to the bottom. This step is critically important to prevent the dreaded “BURN” notice on your Instant Pot. Those browned bits are pure flavor!

Step 4: Pressure Cook

Press the CANCEL button to turn off the SAUTÉ function. Return the seared chicken thighs to the pot. Pour the remaining honey garlic sauce over the chicken. Secure the lid on the Instant Pot, make sure the steam release valve is set to the SEALING position. Select the PRESSURE COOK (or Manual) function and set the timer for 8 minutes on high pressure.

Step 5: Natural Pressure Release

Once the 8-minute cooking cycle is complete, let the pressure release naturally for 5 minutes. This allows the chicken to remain tender and absorb more flavor. After 5 minutes, carefully move the steam release valve to the VENTING position to perform a quick release of any remaining pressure. Be cautious of the hot steam.

Step 6: Thicken the Sauce

Once the pin has dropped, carefully open the lid. The chicken will be perfectly cooked and the sauce will be fragrant but thin. Using tongs, remove the chicken from the pot and set it aside on a plate. This makes it easier to thicken the sauce without overcooking the chicken.

Press the CANCEL button, then select the SAUTÉ function again. In a small bowl, whisk together the 3 tablespoons of cornstarch and 3 tablespoons of cold water until a smooth slurry forms. While the sauce in the pot is simmering, slowly pour in the cornstarch slurry, whisking continuously. Continue to let the sauce simmer for 2-3 minutes, stirring constantly, until it has thickened to a beautiful, glossy, glaze-like consistency that coats the back of a spoon.

Step 7: Combine and Serve

Turn off the Instant Pot by pressing CANCEL. Return the cooked chicken thighs to the pot with the thickened sauce. Gently toss the chicken to coat each piece thoroughly in the sticky glaze. Let it sit for a minute to soak up the sauce. Serve immediately, garnished with toasted sesame seeds and sliced green onions.