In a bowl or large measuring cup, whisk together all sauce ingredients except the cornstarch: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated ginger root, 4–5 minced garlic cloves, and 1 teaspoon chili garlic sauce.

Place 2 pounds boneless skinless chicken thighs in the Instant Pot. Pour the sauce over the chicken and turn the chicken pieces to coat them completely.

Close the Instant Pot lid and set the steam valve to SEALING. Select Manual/Pressure Cook on HIGH and set the time to 10 minutes.

Allow the Instant Pot to come to pressure and complete the 10-minute cook. When the cook time ends, let the pressure naturally release for 10–20 minutes. If you need to shorten the time, let it naturally release for at least 10 minutes, then perform a quick release for any remaining pressure (use caution—steam will be hot).

When the pressure is fully released and it is safe to open, open the lid and carefully remove the chicken (it will be very tender). Place the chicken on a plate or in a bowl and set aside.

Spoon about 1/4 cup of the cooking liquid into a heatproof jar or small bowl. Add 1 tablespoon cornstarch to that liquid and mix into a smooth slurry. If using a jar, do not tightly seal and shake while the liquid is very hot; alternatively whisk in a bowl to avoid pressure buildup.

Pour the cornstarch slurry back into the Instant Pot with the remaining cooking liquid. Select the SAUTÉ function.

Add the chicken back into the pot and gently stir to coat the pieces with the sauce.

Cook on SAUTÉ, stirring often, until the sauce thickens to your desired consistency, about 10–15 minutes. Stir frequently to prevent the sauce from burning as it reduces.

Turn the Instant Pot off. Serve the honey sesame chicken and sauce right away over rice, in lettuce wraps, or on a salad.