Step 1

Set Instant Pot to sauté mode.

Step 2

Heat 1 tablespoon olive oil in the Instant Pot.

Step 3

Season chicken thighs with paprika and ground pepper.

Step 4

Add 3 chicken thighs at a time, skin side down, to the Instant Pot; brown all thighs for 2 minutes on each side, or until browned.

Step 5

In the meantime, prepare the sauce by whisking together 1 tablespoon olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.

Step 6

Arrange all chicken thighs on the bottom of the Instant Pot.

Step 7

Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.

Step 8

Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.

Step 9

Turn off the pot and allow to release the pressure, about 5 minutes.

Step 10

Transfer chicken thighs to a serving plate.

Step 11

To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.

Step 12

Set the Instant Pot to sauté mode and stir in the cornstarch mixture into the sauce in the instant pot; cook for 2 minutes or until thickened.

Step 13

Serve the sauce separately or pour it over the chicken.

Step 14

Sprinkle chicken with sesame seeds and chopped cilantro; serve.