Add sesame oil to Instant Pot and set the “Sauté” setting to high.
Working in batches, if necessary, brown the chicken thighs,
approximately 3-4 minutes per side. Repeat this process with
remaining thighs. Remove and set aside on a platter.
Pour chicken broth into hot container and gently scrape up brown bits from
bottom. Add peanut butter to the hot liquid and stir until completed
melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and
garlic powder. Season with salt and black pepper, to taste, and stir
to combine.
Add metal rack to the Instant Pot and place the browned chicken thighs on
top.
Add lid and lock into place. Switch vent to “Sealing” position and
set the “Manual” setting on high before adjusting the cook time
to 10 minutes. After a brief pause, the Instant Pot will
automatically start building pressure.
When finished, do a quick release (QR) to allow the pressure to escape.
Unlock and carefully remove lid when finished and transfer the
chicken to a platter.
Optional: To thicken sauce, select the “Sauté” setting and heat, stirring
continually, until the excess liquid is reduced and the sauce reaches
the desired consistency.
Turn Instant Pot off and return the chicken thighs and the juices that
accumulated on the platter to the sauce and turn to coat.
Remove chicken and transfer to a serving tray. Garnish with chopped fresh
cilantro, chopped peanuts, and green onions, if desired. Serve
immediately with extra peanut sauce and your favorite sides. Enjoy!