Season chicken wings with salt and pepper.
Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
Use tongs to transfer wings to a plate.
Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.
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