Step 1

Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)

Step 2

Add the water, soy sauce, mirin, honey, sesame oil, garlic and ginger to the instant pot and stir.

Step 3

Place chicken thighs in the instant pot, they should be immersed in the liquid.

Step 4

Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 8 minutes.

Step 5

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Step 6

Remove chicken from the instant pot and place on a baking sheet.

Step 7

Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon. Thicken the sauce by stirring the cornstarch with 3 tbsp cold water and stir it into the sauce. Cook for 5 minutes on the Saute mode, stirring occasionally. Turn off your Instant Pot by pressing the cancel button.

Step 8

Brush the chicken with the sauce, then place the baking sheet under the broiler until browned, for about 5 minutes.

Step 9

Garnish the chicken with sesame seeds or green onions. Serve over rice.