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Set Instant Pot to sauté mode.
Heat 1 tablespoon olive oil in the Instant Pot.
Season chicken thighs with paprika and ground pepper.
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.
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.
Arrange all chicken thighs on the bottom of the Instant Pot.
Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.
Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.
Turn off the pot and allow to release the pressure, about 5 minutes.
Transfer chicken thighs to a serving plate.
To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
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.
Serve the sauce separately or pour it over the chicken.
Sprinkle chicken with sesame seeds and chopped cilantro; serve.