Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch chunks
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté (High). Add olive oil. Once shimmering, add the seasoned chicken chunks in a single layer and brown for 2–3 minutes per side until a golden-brown crust forms. Remove chicken and set aside on a plate.
  2. Pour the honey, soy sauce, minced garlic, rice vinegar, and sesame oil into the pot. Use a wooden spoon to scrape all the browned bits (fond) off the bottom. Return the chicken to the pot.
  3. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 5 minutes.
  4. Perform a Quick Release of the pressure. Set the pot back to Sauté.
  5. Whisk the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the sauce and simmer for 2–3 minutes until the sauce transforms into a velvety, clinging glaze.