Tender chicken thighs cook to fall-apart perfection under pressure, soaking up a glossy sauce built from honey, rice vinegar, toasted sesame oil, garlic, and fresh ginger with just a kick of red pepper flakes. A quick cornstarch slurry brings everything together into that sticky, spoon-coating texture everyone wants from good sesame chicken, without any last-minute fussing over the stove. The Instant Pot does the heavy lifting, so you get deeply flavorful, saucy chicken in a fraction of the usual time. Finished with a scatter of toasted sesame seeds and sliced green onion, it's the kind of weeknight dinner that tastes far more involved than it actually is. Spoon it over a bowl of white rice and this one earns a permanent spot in your gluten free dinner rotation.
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Season the chicken pieces with salt and pepper and place them in the Instant Pot insert.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and 1/4 cup water until combined. Pour the sauce over the chicken and stir to coat.
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