Add all the sauce ingredients to a medium bowl and whisk until all well combined.
Now, you have a few options:
To add the sauce and the chicken thighs to the Instant Pot and cook.
To add the chicken to the sauce and marinate for a few hours.
To add the chicken and the sauce mixture to a freezer friendly ziplock bag and freeze.
When you are ready to cook the meal, add the sauce mixture to the instant pot.
Add the chicken thighs in one layer on the bottom of the pot.
Close the lid, make sure you Seal the valve and cook on High Pressure for 15 minutes.
Once the Instant Pot beeps, let the pressure naturally release for 10-15 minutes.
In the meantime, turn on the oven broiler and line a baking sheet with parchment paper.
Gently remove the chicken thighs from the Instant Pot and place them on the prepared baking sheet. Brush them with some of the sauce and place them under the broiler for 2-5 minutes on each side. Watch them closely not to burn.
In a small bowl combine cornstarch and water until fully combined.
In the meantime, turn the Sauté button on, and add the cornstarch slurry to the Instant Pot. Stir to combine and simmer for 2-3 minutes.
Let stand, the sauce will thicken.
Serve the chicken over rice, and pour the sauce on top of the chicken.
Garnish with sesame seeds and chopped green onions. Enjoy!
You can also make this recipe with chicken drumsticks, the cooking time stays the same.