Start by prepping your sauce. In a bowl, whisk together soy sauce, honey, vinegar, water, and sesame oil. Stir in the grated ginger and minced garlic. If you like a little heat, add the red pepper flakes. Set the sauce aside.

Cut the chicken into even pieces so they cook uniformly. If you’re using chicken thighs, trim excess fat. You want bite-sized chunks that cook quickly under pressure.

Turn on the Instant Pot to the sauté function. If your pot is prone to sticking, add a splash of oil. Sauté the chicken pieces in batches until they just start to brown—about 2–3 minutes per side. You don’t need to cook them through; you’re building flavor here.

Pour the prepared sauce over the browned chicken in the pot. Give it a quick stir to coat everything. Lock the lid in place, set the valve to sealing, and pressure cook on high for 6 minutes. It’s fast, and the aroma starts filling the kitchen the moment you seal the lid.

When the timer finishes, let the pressure release naturally for 5 minutes, then perform a quick release. Open the lid carefully and give the sauce a good stir. If you’d like a thicker glaze, whisk together cornstarch and a splash of water to make a slurry, then stir it into the pot. Simmer on sauté mode for 1–2 minutes until glossy and thickened.

Taste and adjust. If it’s too salty, add a touch more honey or a splash of water. If you want more zing, a little rice vinegar or a pinch more grated ginger can brighten things up.

Serve hot over steamed rice or with vegetables. Garnish with sliced green onions and sesame seeds for a nice finish.