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 4).
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.
Pressure-Perfect Tip: Finish these chicken thighs in the broiler to ensure a crispy outside and a juicy inside.
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