Step 1

Pat dry the thighs.

Step 2

Add the thighs into the pressure cooker.

Step 3

In a bowl whisk together the stock, 1 teaspoon garlic, 1 teaspoon ginger. 2 tablespoon soy sauce, 2 tablespoon hoisin, 1 tablespoon brown sugar and 1 tablespoon Sriracha.

Step 4

Pour over the thighs.

Step 5

Lock the lid down and set it to High pressure, 10 minutes. If using a Gas Pressure Cooker, place over high heat and once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 10 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 10 minutes.

Step 6

While the thighs are cooking place a medium sauce pan over medium heat. Add in the remaining ingredients (minus the green onions) and whisk.

Step 7

Bring the mixture to a slight boil, reduce the heat to medium low and cook until slightly thickened like bbq sauce. ~10-15 minutes.

Step 8

When the 10 minutes is up do a quick release. While the quick release is relieving pressure, place the oven to broil with a rack in the middle.

Step 9

Line a rimmed pan with foil and place a cooling rack on top.

Step 10

Lightly spray the rack.

Step 11

Gently remove the thighs from the pressure cooker with tongs and place on the rack; discard the cooking liquid.

Step 12

Place the thighs in the oven and broil for 5-7 minutes each side.

Step 13

Remove the pan from the oven and slather on some sauce.

Step 14

Return to the broiler for 5 minutes.

Step 15

Flip the thighs over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.

Step 16

Place the sauce in a container for serving.

Step 17

Garnish with green onions.

Step 18

Store any leftovers in the fridge.