Tender chicken thighs cook up fast and fork-tender in the Instant Pot, soaking in a bold, spicy-sweet sauce built from hoisin, rice vinegar, toasted sesame oil, chili garlic sauce, and a touch of honey. Crushed Sichuan peppercorns and dried red chilies bring that signature numbing heat, while garlic and ginger add depth to every bite. Crisp-tender bell pepper and crunchy dry-roasted peanuts stir in at the end for texture, along with fresh scallions for a bright, sharp finish. A quick cornstarch slurry pulls everything together into a glossy, spoon-coating sauce that clings to the chicken beautifully. Spoon it over white rice and you've got a genuinely satisfying weeknight dinner that fits neatly into a gluten free rotation.
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Season the chicken pieces with the salt and pepper and set aside. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, chili garlic sauce, honey, and crushed Sichuan peppercorns until combined. In a separate small bowl, stir together the cornstarch and water until smooth; set both bowls aside.
Select the Sauté function on the Instant Pot and heat the vegetable oil until shimmering. Add the dried chilies and cook, stirring, for about 30 seconds, until they darken slightly and smell fragrant — watch closely, as they can scorch quickly. Add the garlic, ginger, and scallion whites and cook, stirring, for 1 minute, until fragrant.
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