Add the sesame oil to the Instant Pot and set the Sauté setting to high. Brown the chicken thighs in batches in the sesame oil, approximately 3-4 minutes per side. Repeat this process until all chicken thigh sides have been browned. Remove and set aside.

Add the chicken broth and gently scrape up the brown bits. Add in the peanut butter and stir until melted. Add in the soy sauce, lime juice, honey, Sriracha sauce, fresh ginger, garlic powder, salt and pepper. Stir until thoroughly combined.

Add the Instant Pot trivet to the Instant Pot and place the browned chicken thighs on top.

Add the lid and lock into place. Switch the vent to the sealing position and set the manual setting on high. Adjust the cook time to 10 minutes. (After a brief pause, the Instant Pot will automatically start building pressure.)

OPTIONAL: For a thicker sauce, select the sauté setting and heat, stirring often, until the excess liquid is reduced. Once the sauce has reached your desired consistency, turn off the Instant pot and return the chicken thighs along with the juices that are on the platter to the Instant Pot. Turn to coat evenly.

When finished, do a quick release to allow the pressure to release. When finished, unlock and carefully remove the lid and transfer chicken to a platter. Top with cilantro, peanuts, and green onions. Serve with extra peanut sauce.