Spicy Asian Chicken Thighs

• 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
• 1 cup water
• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 1 tablespoon brown sugar
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 2 tablespoons sambal oelek (ground fresh chile paste)
• 2 tablespoons fresh lime juice
• 1 tablespoon dark sesame oil
• Cooking spray
• 1/4 cup thinly sliced scallions
• 1/4 cup cilantro leaves
• Lime wedges (optional)

1. 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(R). Close and lock the lid of the Instant Pot(R). 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).
2. While chicken mixture cooks, preheat broiler.
3. 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.
4. While chicken broils, press Saute on cooker, and use Adjust to select "More" mode. Bring cooking liquid to a boil; cook, uncovered, 5 minutes or until slightly thick.
5. Sprinkle chicken with scallions and cilantro; serve with sauce and, if desired, lime wedges.
6. Finish these chicken thighs in the broiler to ensure a crispy outside and a juicy inside.

chicken, water, hoisin sauce, rice vinegar, brown sugar, fresh ginger, fresh garlic, sambal oelek, lime juice, sesame oil, cooking spray, scallions, cilantro, lime wedges

Taken from www.myrecipes.com/recipe/instant-pot-spicy-asian-chicken-thighs (may not work)