In a small bowl, whisk together the honey, minced garlic, soy sauce, ketchup, oregano, parsley and sesame seeds. Set aside
Add the olive oil to the Instant Pot bowl and press the “saute” button. When the oil is hot, add the chicken thighs, sprinkle with the salt and pepper and brown on each side for two minutes
Pour the sauce over the chicken thighs then place the lid on the Instant Pot. Seal the pot and set the steam valve to the “seal” position. Press the “poultry” button on the Instant Pot and set the timer for 20 minutes. When the time is complete, do a natural pressure release by letting the pot sit and gradually release steam 9you don’t have to touch it at all!).
When you are able to open the lid after all the pressure has been released, do so carefully then serve the chicken hot with the sauce poured on top.