Prep the Instant Pot. Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil.

Brown the chicken. Season the chicken thighs with paprika and ground black pepper, and add the chicken, about 3 chicken thighs at a time, skin side down, to the Instant Pot. Brown the thighs on all sides, about 2 minutes on each side. Repeat with the remaining chicken thighs.

Make the sauce. In the meantime, prepare the sauce by whisking together 1 tablespoon of olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.

Combine the sauce with the chicken. Make sure to arrange the browned chicken evenly on the bottom of the Instant Pot. Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so it is coated on all sides with the sauce.

Cook. Lock the lid and pressure cook on HIGH (or Poultry Mode) for 20 minutes. Then, turn off the pot and allow it to release the pressure; about 5 minutes. Transfer the chicken thighs to a serving plate. Set aside.

Thicken the sauce. If you'd like to thicken the sauce (optional), scoop out ¼ cup of the liquid and whisk a tablespoon of cornstarch in it. Set the Instant Pot to sauté mode and stir the cornstarch mixture into the sauce inside the instant pot; cook for 1 to 2 minutes or until thickened.

Serve. You can serve the sauce separately or pour it over the chicken. Sprinkle the chicken with sesame seeds and chopped cilantro, and serve.