Heat the Instant Pot to the Saute-Normal function.
PREP AND BROWN CHICKEN:
Season the chicken thighs lightly with salt and pepper on all sides.
Add the olive oil to the Instant Pot. Once it is hot, add the chicken thighs, skin side down. Allow the chicken thighs to cook for 3-5 minutes, or until the skin has started to crisp and turn golden brown. The chicken should release easily from the pan, If you have to pull, it’s not ready to flip yet.
Flip the chicken thighs over and cook for an additional minute.
MIX HONEY GARLIC SAUCE:
In a small bowl, combine the soy sauce, water, honey, garlic, 1 teaspoon cornstarch, ginger, sesame oil, and sriracha. Pour the sauce over the chicken.
PRESSURE COOK CHICKEN:
Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook-Manual-High Pressure for 10 minutes.
Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the “venting” position.
THICKEN HONEY GARLIC SAUCE:
Remove the chicken thighs from the Instant Pot and turn the Instant Pot to the Saute-Normal function.
Combine 2 teaspoons of the cooking liquid with the remaining 1 teaspoon of cornstarch to make a slurry.
Add the slurry to the Instant Pot and whisk it in to ensure no lumps of cornstarch remain. Cook 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
TO FINISH:
Return the chicken thighs to the Instant Pot and coat them generously with the sauce.
Serve the chicken thighs with rice and additional sauce.
Garnish with sesame seeds and green onions, both optional.
Notes
Store any leftover chicken in an airtight container in the refrigerator.