Instant Pot Sticky Chicken Thighs

3 lbs boneless chick thighs
1/3 C. tamari sauce or coconut aminos
1/3 C. balsamic vinegar
1/3 C. Monkfruit sweetener
1/4 C. honey
2 t. Sriracha
3 cloves garlic, minced
1/2 in knob fresh ginger, finely grated
1 t. onion powder
1 t. black pepper
2 T. cornstarch
2 T. fresh cilantro
sesame seeds to garnish

1. Combine all sauce ingredients into a small bowl except cornstarch and cilantro.
2. Place chicken into the instant pot and pour sauce over top.  Set to Manual High for 8 minutes.  
3. Once done, let sit for 5 minutes before manually releasing pressure.
4. Remove 1/4 C. sauce and combine with 2 T. cornstarch and 2 T. water.  Mix thoroughly and then pour back into the pot.  Add cilantro.  Set pot to Saute and stir for a few minutes until sauce is thickened.
5. Serve with sesame seeds sprinkled over top.