Start by gathering all your ingredients. Make sure your chicken thighs are trimmed of excess fat and cut into bite-sized pieces for even cooking.
In a medium bowl, whisk together the low-sodium soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce until well combined.
Set your Instant Pot to the sauté mode. Once hot, add a drizzle of sesame oil and let it heat for a minute. Add the chicken thighs and sauté for about 3-4 minutes, until just browned.
Pour the prepared sauce over the browned chicken in the Instant Pot. Stir to coat the chicken evenly in the sauce.
Close the lid of your Instant Pot and set the valve to sealing. Select the manual or pressure cook setting and cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 5 minutes, then carefully do a quick release for any remaining pressure.
Open the lid and switch the Instant Pot back to sauté mode. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir this mixture into the sauce and let it simmer for a few minutes until thickened.
Once the sauce has thickened to your liking, serve your Instant Pot Honey Sesame Chicken over rice or with steamed vegetables. Drizzle with additional sesame oil and garnish with sesame seeds if desired.
