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Turn pressure cooker to sauté mode. While the pressure cooker is heating, pour in olive oil.
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Add red chili flakes, minced garlic, white part of green onions, and grated ginger into the pressure cooker, and allow them to slowly release their fragrance. Sauté for roughly 3 minutes.
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Add soy sauce, vinegars, sugar, sesame oil and chicken thighs into the pressure cooker. Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release. Release the remaining pressure and open the lid carefully.
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Remove chicken thighs and shred with a fork. Set aside and thicken the sauce by turning your instant pot back to saute mode and bringing the sauce to a boil. Taste the sauce and add in honey until desired sweetness is reached. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the sauce one third at a time until desired thickness.
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Place the shredded chicken back into the sauce and mix well.
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Serve in lettuce wraps, or over rice using finely sliced green onion and toasted sesame seeds as garnish.