Tender chicken thighs cook right in the Instant Pot, soaking up a bold, sweet-savory sauce built from honey, mirin, rice vinegar, garlic, and fresh ginger under pressure until impossibly juicy. Once the chicken comes out, that same cooking liquid gets simmered down and thickened with a quick cornstarch slurry into a glossy, spoon-coating glaze that clings to every bite. A shower of sliced green onions and sesame seeds finishes it off with color and crunch, restaurant-style. The whole thing comes together with minimal hands-on effort, making it an easy weeknight dinner that still feels special over a bowl of rice. This one's a solid pick for a gluten free table, since the flavor-packed sauce and fall-apart tender chicken deliver all the takeout-style satisfaction without any of the fuss.
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In a small bowl, whisk together the soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, ginger, and water until the honey is fully dissolved.
Season the chicken thighs on both sides with the kosher salt and black pepper, then arrange them in a single layer in the Instant Pot insert.
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