Pour olive oil and minced garlic in the inner pot. Place chicken thighs on top and sprinkle with black pepper.

Set Instant Pot to the sauté setting and brown chicken, about 3-4 minutes on each side.

Remove chicken from the inner pot and set aside on a plate.

Pour vegetable broth into the inner pot and use a wooden spoon to deglaze it by scraping off any brown bits.

Place chicken back into the inner pot and add honey, soy sauce, apple cider vinegar, and sesame oil.

Close the Instant Pot with its lid and set on Manual High Pressure for 8 minutes.

Once the time is up, allow for a Quick Pressure Release.

In a small bowl, mix together cornstarch and water.

Remove the lid from Instant Pot and set to the sauté setting.

Pour in cornstarch mixture and mix until sauce thickens.

Serve chicken on a bed of jasmine rice and garnish with sesame seeds and green onions. Enjoy!