Instant Pot Honey Garlic Chicken Thighs

Pat the chicken thighs dry with paper towels and season lightly with black pepper. Turn the Instant Pot to Sauté mode and heat the olive oil. Add the chicken thighs in a single layer and sear for about 2–3 minutes per side until lightly browned. Work in batches if necessary. Transfer the chicken to a plate.

In a small bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, sesame oil, and grated ginger. Pour the sauce into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the chicken thighs to the pot, coating them in the sauce.

Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release. Transfer the cooked chicken to a serving platter

Turn the Instant Pot back to Sauté mode. Mix the cornstarch and water until smooth, then stir the slurry into the sauce. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy. Return the chicken to the pot and spoon the sauce over each piece.

Sprinkle with chopped green onions and sesame seeds, if desired. Serve hot over steamed white rice, brown rice, mashed potatoes, or roasted vegetables for a complete meal.