Juicy chicken thighs get a quick sear right in the Instant Pot until deeply golden, then simmer under pressure in a glossy, garlic-packed sauce built on honey, fresh garlic, rice vinegar, and a touch of sesame oil with a little heat from red pepper flakes. The pressure cooker locks in moisture so every bite of chicken stays tender and falls apart easily, while the sauce reduces down to a sticky, clingy finish that coats each piece beautifully. A quick simmer at the end thickens everything up so it hugs the chicken instead of pooling in the bottom of the bowl. Finished with a scatter of sesame seeds and sliced scallions, this one eats like a takeout favorite but comes together with real, recognizable ingredients you can feel good about. It's a fast, weeknight-friendly dinner that fits neatly into a Paleo kitchen, whether you're serving it over cauliflower rice or piling it into lettuce cups.
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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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