Mix the sauce ingredients in a small bowl and pour over the chicken in the pot.
½ cup reduced sodium soy sauce, ¼ cup brown sugar, ¼ cup chicken broth, 1 tbsp minced garlic, 2 tbsp honey, 2 tsp rice wine vinegar, 1 tsp minced fresh ginger, 1 tsp sesame oil, ½ tsp red pepper flakes
Close and lock the lid, turning the steam release valve to closed. Press Poultry and adjust time to 10 minutes. Press Start/Stop.
1.5-2 pounds boneless skinless chicken thighs
After the cooking cycle is done, allow a full natural pressure release (about 10 minutes). Remove chicken and let rest while thickening sauce with corn starch slurry if desired. (see notes)
Shred and serve over Jasmine rice with additional sauce. Top with sesame seeds.
Notes
To thicken the sauce: add a cornstarch slurry (I like to do about 1 Tbsp of cornstarch mixed with 1/4 cup of cold water) and cook on simmer setting (or saute if you don't have simmer/boil) until thickened.