Trim the fat from chicken thigh pieces and place them in the instant pot.
Mix together soy sauce, water, honey, rice vinegar, garlic, and ginger. Pour the mixture over the chicken.
Close the lid with the vent sealed. Pressure cook on "HIGH" for 10 minutes. (15 minutes if your chicken is frozen.)
When done cooking, "QUICK RELEASE."
Remove all the chicken thigh pieces from the instant pot. Press "SAUTE" and once the sauce comes to a boil, pour in the corn starch mixture. Stir until the sauce is thickened.
Garnish the chicken with green onions and sesame seeds and serve over rice!
