Step 1

Turn the Instant Pot on and press the Saute function more than once to cycle to MORE mode (hotter setting). Add the olive oil and cook the chicken pieces, in batches, for 2-3 minutes on one side and 30 seconds to 1 minute on the other. Don’t overcrowd the pot. Remove to a plate or cutting board.

Step 2

Once the chicken is seared, press the Saute button to change the setting to LESS.

Step 3

Add the onions, ginger and garlic along with another tablespoon of oil. Stir for 20-30 seconds and then pour in 1/4 cup of water. Stir through, scraping the bottom of the pot with a spatula to remove any burnt bits; everything should come off clean and be incorporated into the sauce. Cancel the Saute function.

Step 4

Pour in the coconut milk, lime juice and fish sauce and stir. Nestle the chicken pieces back into the sauce, facing the more cooked side up.

Step 5

Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH pressure. Once done, leave on natural release for 10 minutes, then use the quick release to let off the remaining steam and open the lid.

Step 6

Remove the chicken pieces, then add the sweet chili sauce and 1 teaspoon of sugar to the sauce. Press the Saute function on Normal and bring the sauce to a simmer. Cook for 5 minutes, allowing the sauce to reduce by a third; make sure to stir frequently.

Step 7

In the meantime, combine 2 teaspoons of plain flour or cornstarch with 2 tablespoons of cold or lukewarm water and whisk into a smooth slurry.

Step 8

Press Cancel to stop the Saute. While the sauce is bubbling hot, stir in the flour and water slurry and whisk the sauce. It should thicken instantly.

Step 9

Finally, pour in and stir another 1/3 cup of coconut milk (you should have some leftover in a can)

Step 10

Return the chicken and stir through the sauce. Serve the chicken and sauce with chopped green onions and cilantro on top. You can add a few sliced red chilies for those who like extra heat.