Instant Pot Garlic-Sesame Chicken Thighs

Season chicken thighs generously with salt and pepper. (Prep time: 2 minutes)

Turn on your Instant Pot and select the 'Sauté' function. Heat sesame oil in the pot. Add chicken thighs, skin-side down, and sauté until golden brown, about 3-4 minutes. Add minced garlic and flip the chicken thighs. Continue to sauté until the other side is browned and the garlic is fragrant, another 3-4 minutes. (Cook time: 6-8 minutes)

Press 'Cancel' to stop the Sauté function. Transfer chicken thighs to a plate using tongs. Pour 4 tablespoons of water into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step adds depth of flavor to the sauce.

In a small bowl, whisk together soy sauce, hoisin sauce, and honey until well combined. Return the chicken thighs to the Instant Pot and pour the sauce evenly over the top.

Close and lock the lid of the Instant Pot. Select 'Pressure Cook' (or 'Manual') on high pressure and set the timer for 10 minutes. Allow 6-10 minutes for the Instant Pot to come to pressure.

Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. Then, carefully release any remaining pressure using the quick-release method. (Release time: 10 minutes)

Carefully unlock and remove the lid. Transfer the chicken thighs to a clean plate using tongs. In a small bowl, whisk together the remaining 2 tablespoons of water with the cornstarch to create a slurry.

Turn the Instant Pot back on to the 'Sauté' function. Pour the cornstarch slurry into the sauce and whisk continuously until the sauce thickens to your desired consistency, about 1-2 minutes. Press 'Cancel' to stop the Sauté function. (Cook time: 1-2 minutes)

Return the chicken thighs to the Instant Pot, nestling them in the thickened sauce. Sprinkle with chopped green onions and toasted sesame seeds for garnish. Serve immediately over rice or noodles.