In a measuring cup or small bowl, combine all sauce ingredients, except cornstarch and water.
Pat chicken pieces dry so they won't stick to the pot.
Turn on the Sauté mode on the Instant Pot. When hot, add oil, then add chicken pieces, skin side down. To prevent the skin from sticking to the pot, wait to turn the chicken until it has released itself. Turn and brown on the other side.
Add the sauce to the pot, stirring to coat both sides of the chicken thighs.
Press cancel, lock the lid, press Manual and set for 10 minutes.
When time is up, turn the Instant Pot off, let it sit for 5 minutes, then release the remaining pressure.
Remove ¼ cup of the sauce, combine it with 2 tablespoons cornstarch mixed with 2 tablespoons of water and add it back to the pot.
Turn on Sauté mode and stir for 2 - 3 minutes or until sauce is thick and bubbling.
Remove chicken with tongs, garnish with sesame seeds and chopped cilantro leaves.
If you'd prefer to use other chicken parts, these will also be delicious with this easy sticky chicken recipe.
Bone-in chicken thighs with or without skin: set for 10 minutes with a 5-minute natural pressure release.Boneless, skinless chicken thighs: set for 8 minutes with a 5-minute natural pressure release.Boneless skinless chicken breasts: set for 6 minutes with a 5-minute natural pressure release.2. The cook time that you set will remain the same whether you are cooking a few pieces of chicken or a lot, but the time the Instant Pot takes to come to pressure will increase the more chicken you have. If you're using frozen chicken, the time it takes to come to pressure will also be longer.3. Since the size of chicken parts varies, use these times as a guideline. Always check the internal temperature of your chicken with an instant-read meat thermometer. It should register 165°F. or higher to be safely cooked.4. If your chicken isn’t completely cooked after the pressure cook time finishes, turn your Instant Pot to Sauté mode to finish cooking.