If you plan to thicken the sauce with tapioca flour or cornstarch, spoon out and set aside 2 tablespoons of the 1/3 cup broth or water in a small bowl; otherwise use the full 1/3 cup in the marinade.

In a measuring cup or small bowl, combine the remaining broth or water, 1/4 cup coconut aminos or low-sodium soy sauce, 2 Tbsp rice vinegar, 1 Tbsp fish sauce, 2 Tbsp pure maple syrup, 2 tsp sriracha (optional), 1 Tbsp sesame oil, and 3 cloves minced garlic. Stir until well combined.

Place 2.5–3 lbs (8) boneless, skinless chicken thighs in a zip-top bag or airtight container. Pour the marinade over the chicken, seal, and refrigerate for at least 15 minutes (ideally 1 hour; up to 24 hours).

When ready to cook, plug in the Instant Pot. Transfer the marinated chicken and all of the marinade in the bag (do not include the 2 Tbsp you reserved in step 1, if you set it aside) to the Instant Pot insert. The chicken can overlap; it does not need to be in a single layer.

Close and lock the lid. Set the Instant Pot to High Pressure (Pressure Cook/Manual) for 8 minutes, and ensure the pressure release valve is in the Sealing position.

Allow the pot to come to pressure (about 5–10 minutes), let it complete the 8-minute cook, then perform a quick release by carefully turning the valve to Venting. Open the lid once the float valve drops.

Insert a meat thermometer into the thickest part of the largest thigh to confirm the internal temperature is at least 165°F.

Use tongs to transfer the cooked chicken to a plate, leaving the cooking liquid in the Instant Pot.

If you are thickening the sauce: whisk the reserved 2 teaspoons tapioca flour or cornstarch into the 2 tablespoons of broth/water you set aside in step 1 to make a smooth slurry. Press Sauté on the Instant Pot and bring the cooking liquid to a simmer. Slowly whisk in the slurry, stirring constantly. Cook 3 to 5 minutes, stirring occasionally, until the sauce has thickened to your liking.

Return the chicken to the pot to coat with the sauce, or spoon the sauce over the chicken on a serving plate.

Serve the chicken with your choice of sides (for example, steamed rice or vegetables).