Step 1

Season the chicken thighs evenly on both sides with salt and pepper. Add 2 tablespoons of the oil to the pressure cooker. Select the saute setting and wait for the pot to heat. Once hot, add the chicken to the cooker and brown on both sides, 3 to 4 minutes per side. Remove the chicken to a plate and press "cancel" on the Instant Pot.

Step 2

Add chicken stock, red pepper flakes, ginger, vinegar, soy sauce, sugar, and garlic to the Instant Pot; stir to combine. Return the chicken thighs to the pressure cooker. Cover and lock the lid into place. Set the vent to "sealing," select the Manual/ High Pressure, and set it for 20 minutes. Once cooked, quickly release the pressure on the valve.

Step 3

Transfer the chicken to a plate; cover with foil to keep warm. Whisk together the cornstarch and water in a small bowl. Set the Instant Pot to the saute setting. Once the cooking liquid comes to a boil, pour in the cornstarch mixture. Whisk constantly until the mixture thickens; 1 to 2 minutes.

Step 4

Pour the sauce from the pressure cooker into a separate bowl and add the baby bok choy and 1 tablespoon of oil to the pot. Cook stirring constantly until the bok choy wilts; 2 to 3 minutes.

Step 5

I like to serve this Kung Pao Chicken Thighs over brown basmati rice and sprinkled with fresh cilantro. Divide the bok choy and chicken thighs between 4 bowls and top with the garlic sauce.