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 grated ginger, and 1/2 teaspoon red pepper flakes until combined.
• Optional — to marinate: place the 1 1/2 lbs chicken thighs (bone-in, skin-on) in a bowl or zip-top bag, pour the sauce over the chicken to coat, and refrigerate for a few hours if desired.
• Optional — to freeze for later: place the chicken and sauce mixture into a freezer-safe zip-top bag, remove excess air, seal, and freeze.
• When ready to cook (fresh or fully thawed), pour the sauce mixture into the Instant Pot. Add the chicken thighs in one layer on the bottom of the pot.
• Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
• When the Instant Pot beeps, allow a natural pressure release for 10–15 minutes, then carefully open the lid.
• While the pressure is releasing, preheat the oven broiler and line a baking sheet with parchment paper.
• Using tongs, transfer the chicken thighs from the Instant Pot to the prepared baking sheet. Brush the tops with some of the sauce from the pot.
• Broil the chicken 2–5 minutes per side, watching closely to avoid burning.
• In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until fully combined (a smooth slurry).
• Turn the Instant Pot to the Sauté setting. Stir the cornstarch slurry into the remaining sauce in the pot and simmer for 2–3 minutes, stirring, until the sauce thickens. Turn off the Instant Pot and let the sauce stand to thicken further if needed.
• Serve the chicken with the thickened sauce spooned over it. Garnish with 1 tablespoon sesame seeds and chopped green onion.