Instant Pot Chicken with Maple-Sriracha Glaze and Crunchy Asian Slaw

Start by seasoning 1.5 pounds of boneless, skinless chicken thighs with salt and pepper. Set your Instant Pot to 'Sauté' mode and add 2 tablespoons of olive oil.

Once the oil is hot, add the seasoned chicken thighs and sear them for about 3-4 minutes on each side until golden brown.

Remove the chicken from the pot and set it aside. In the same pot, add 1/4 cup of low-sodium soy sauce, 1/4 cup of pure maple syrup, and 2 tablespoons of Sriracha sauce, stirring to combine.

Return the chicken to the pot, ensuring it is well coated with the glaze. Close the lid, set the valve to 'Sealing', and cook on 'Manual' high pressure for 10 minutes.

Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.

While the chicken is cooking, prepare the Asian slaw by combining 2 cups of shredded cabbage, 1 cup of shredded carrots, and 1/4 cup of chopped green onions in a large bowl.

In a separate small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of sugar.

Pour the dressing over the slaw and toss to combine. Once the chicken is done, remove it from the pot and let it rest for a few minutes before slicing.

Serve the sliced chicken drizzled with the remaining glaze from the pot, alongside the crunchy Asian slaw for a delightful contrast of flavors and textures.