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Export 13 ingredients for grocery delivery
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.
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