Instructions

• In a medium bowl whisk together the sauce ingredients: 1 tablespoon sesame oil, 1/2 cup low sodium soy sauce (or Tamari), 3/4 cup water, 1/2 cup honey, 1 tablespoon minced garlic, 1 tablespoon freshly grated ginger, and 1/2 teaspoon red pepper flakes until smooth and combined.
• Optional — marinate or freeze: If you want to marinate, place the 1 1/2 lbs. bone-in, skin-on chicken thighs in a container or zip-top bag with the sauce and refrigerate for a few hours. If you want to freeze for later, place the chicken and sauce in a freezer-safe zip-top bag and freeze. (If you marinate or freeze, proceed to step 3 when ready to cook.)
• When ready to cook, pour the sauce into the Instant Pot. Add the chicken thighs in one layer, skin-side up if possible.
• Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
• After the cook time ends, allow the pressure to naturally release for 10–15 minutes, then carefully move the valve to Venting to release any remaining pressure and open the lid.
• While the pressure releases (or immediately after opening), turn on your oven broiler and line a baking sheet with parchment paper.
• Carefully transfer the cooked chicken thighs from the Instant Pot to the prepared baking sheet.
• In a small bowl, whisk together the cornstarch and the 2 tablespoons water until fully combined to make a slurry.
• Press the Sauté button on the Instant Pot. Add the cornstarch slurry to the pot with the remaining sauce, stir continuously, and simmer for 2–3 minutes until the sauce thickens and becomes glossy.
• Turn off the Instant Pot and let the sauce stand for a minute to finish thickening.
• Brush the thickened sauce over the chicken thighs (or spoon sauce over them), then place the baking sheet under the broiler and broil 2–5 minutes per side until the skin is browned and slightly crisp—watch closely to prevent burning.
• Serve the chicken with the remaining sauce spooned over the thighs. Garnish with sesame seeds and chopped green onions.