Tender chicken thighs get seared right in the Instant Pot until deeply golden, then pressure-cooked in a sticky-sweet sauce built from honey, garlic, ketchup, rice vinegar, and a touch of sesame oil until they're fall-apart tender. A quick cornstarch slurry brings everything together into a glossy, spoon-coating glaze that clings to every piece of chicken. Finish it with a scatter of sesame seeds and sliced scallions for crunch and color, and you've got a weeknight dinner that tastes like it took way more effort than it did. The pressure cooker does all the heavy lifting here, turning out juicy, deeply flavored chicken in a fraction of the usual time. It's a genuinely solid pick for a gluten free dinner rotation, no special equipment beyond your Instant Pot required. Serve it over rice or alongside steamed vegetables to soak up every last bit of that sauce.
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Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
In a small bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, sesame oil, and red pepper flakes, if using, until combined. Set aside.
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