Step 1

Season the chicken thighs on both sides with salt and pepper to taste.

Step 2

Add the olive oil and 1 teaspoon of the sesame oil to the instant pot and turn to saute.

Step 3

When the oil is hot, add the seasoned chicken thighs and sear for 2-3 minutes until golden brown on each side.

Step 4

Remove the chicken thighs from the pot to a plate.  Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 5

Turn the instant pot to off.

Step 6

In a medium bowl whisk together the remaining teaspoon of sesame oil, minced garlic, soy sauce, honey, ketchup, red pepper flakes, and water.

Step 7

Return the chicken thighs to the pot.  Pour the sauce over the chicken thighs.

Step 8

Seal the pot and cook on manual for 8 minutes for boneless chicken thighs or 10 minutes for bone-in chicken thighs. Once the cook time is up, do a quick pressure release.

Step 9

Remove chicken from the pot to a plate and cover with foil if desired to keep warm.

Step 10

In a small bowl whisk together the cornstarch and water.

Step 11

Turn the instant pot to saute and add the cornstarch slurry to the sauce with a whisk.  When the sauce is thick, turn off the pot and serve the sauce over the chicken.