Serve these saucy chicken thighs over cooked noodles with a side of steamed broccoli for a well-rounded meal. Finishing the chicken thighs in the broiler to ensure a crispy outside and juicy on the inside.
Pat chicken dry with a paper towel. Combine 1 cup water and next 8 ingredients (through sesame oil) in a large bowl. Add chicken, turning to coat. Place chicken
mixture in a 6-quart Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 17 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page xxx).
While chicken mixture cooks, preheat broiler.
Line a jelly-roll pan with foil; coat foil with cooking spray. Remove chicken from cooker with tongs, and place on prepared pan. Broil chicken 3 minutes on each side or until crisp and lightly charred.
While chicken broils, press [Sauté] on cooker, and use [Adjust] to select “More” mode. Bring cooking liquid to a boil; cook, uncovered, 5 minutes or until slightly thick.
Sprinkle chicken with scallions and cilantro; serve with sauce and, if desired, lime wedges.
[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17