Select Saute on the Instant Pot, select temperature High and wait for the IP to read HOT.
Once Hot, add canola oil, wait for it a bit to heat up and brown chicken thighs on both sides for about 3 minutes, until golden brown.
Brown chicken in batches, set aside on a plate when done.
Once done, add broth to the pot and using a wooden spoon, scrape the bottom of the pot.
Add salt and pepper and place a trivet inside the pot.
Arrange the chicken on the trivet, skin side up.
Close the IP, lock it, point valve to sealed and select High Pressure. Input 10 minutes. It means that the chicken will cook on High Pressure for 10 minutes.
Once done cooking, do a 5 minutes Natural Pressure Release, after which release manually any remaining pressure.
Turn on oven broiler. Cover a baking sheet with foil and a little oil.
Remove chicken from the IP and arrange onto the prepared baking sheet, again skin side up.
In a small bowl mix all the Sauce ingredients, add 2 tablespoons of cooking liquid as well. Once combines, scoop the mixture over the chicken.
Broil for 5 minutes, or until golden brown, careful to not burn the chicken.
Serve garnished with green onions and sesame seeds.