Instant Pot Honey Garlic Chicken

From Delish we loved this recipe the only thing I would have done different is to mix cornstarch with cold water so that it dissolves better. Be sure to toast your sesame seeds!

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 (see note below mix it into cold water)

Toasted sesame seeds, for garnish

Cooked rice, for serving

1. Pat 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. 
2. In 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. 
3. Follow 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. 
   1. Ladle out about ¼ cup of sauce from Instant Pot and whisk in cornstarch. ** Cornstarch dissolves best in cold liquid it clumps in hot --dissolve in 1/4c cold water then add**
   2. 
      
   3. Pour liquid back into Instant Pot and set to Sauté function. Let sauce simmer until thickened slightly, about 5 minutes. 
   4. Pour sauce over chicken and garnish with green onions and sesame seeds and serve over rice.