Ingredients
4 bone-in, skin-on chicken thighs, trimmed
Kosher salt
Freshly ground black pepper
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
1/4 c. low-sodium soy sauce
2 tbsp. honey
1 tbsp. sesame oil
2 cloves garlic, minced
Juice of 1 lime
2 green onions, thinly sliced, plus more for garnish
Pinch crushed red pepper flakes
1 tbsp. cornstarch
Toasted sesame seeds, for garnish
Cooked rice, for serving
Preparation
Step 1Pat chicken dry with paper towels and season well with salt and pepper on both sides. Set Instant Pot to Sauté function and add 2 tablespoons olive oil. Add chicken, skin side down and cook until golden, about 3 minutes then flip and cook 3 minutes more. Work in batches as necessary. Turn Instant Pot off of Sauté function. Step 2In a medium bowl, whisk together remaining ¼ cup olive oil, soy sauce, honey, sesame oil, garlic, lime juice, green onions, and pinch of red pepper flakes. Place all chicken in Instant Pot and pour sauce over. Lock lid and set to Pressure Cook on High for 10 minutes. Step 3Follow manufacturer’s guide for quick release, making sure to wait until cycle is completely before, unlocking and removing lid. Using tongs, remove chicken from Instant Pot and set on plate to keep warm. Step 4Ladle out about ¼ cup of sauce from Instant Pot and whisk in cornstarch. Pour liquid back into Instant Pot and set to Sauté function. Let sauce simmer until thickened slightly, about 5 minutes. Step 5Pour sauce over chicken and garnish with green onions and sesame seeds and serve over rice.
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