Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 4 tbsp minced fresh garlic
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 stalks sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Set the Instant Pot to Sauté (High). Add the avocado oil and wait for it to shimmer.
  2. Season the chicken thighs with salt, pepper, and smoked paprika.
  3. Add the chicken to the pot and brown for 3–4 minutes per side until they are a deep mahogany color. Remove them and set them on a plate. Note: Don't crowd the pot or they will steam instead of brown.
  4. Toss in the minced garlic. Stir for about 30 seconds until you smell that sharp aroma.
  5. Pour in the chicken broth. Use a wooden spoon to scrape every single brown bit off the bottom. Note: This is critical to avoid the Burn warning.
  6. Stir in the soy sauce, honey, rice vinegar, and grated ginger.
  7. Return the chicken and any juices from the plate back into the pot.
  8. Lock the lid and set to Manual/Pressure Cook (High) for 8 minutes.
  9. Once the timer goes off, perform a Quick Release by carefully venting the steam.
  10. Move the chicken to a platter. Set the pot back to Sauté.
  11. Mix the cornstarch and cold water into a slurry, then stir it into the bubbling sauce for 2–3 minutes until it's glossy and thick.
  12. Spoon the glaze over the chicken and top with green onions and sesame seeds.