Place the chicken thighs in a large plastic bag along with the cornstarch. Seal and shake until the chicken is coated.

Turn the Instant Pot to saute and program it for 10 minutes.

Pour 1 tablespoon oil in the pan and add half the chicken thighs. Cook for 2-3 minutes per side then remove from the pot. Add the remaining oil along with the remaining chicken and saute for 2-3 minutes per side. Return all chicken to the Instant Pot.

In a medium bowl combine the ketchup, honey, Sriracha, soy sauce, ginger, garlic, salt, pepper, and 1/2 cup of rice vinegar. Mix well.

Add the broccoli and pineapple to the Instant Pot and pour the sauce over top of it.

Place the lid on the pot and seal the valve. Put on manual high pressure cook for 30 minutes.

Once the 30 minutes is up allow the steam to release naturally for 5 minutes then release the steam manually. (If using thawed chicken thighs only cook for 15 minutes)

Meanwhile, combine the coleslaw, radishes, sesame oil, garlic powder, and remaining rice vinegar. Mix well to combine.

When ready to serve divide the rice between 4 bowls. Divide the cabbage mixture on top of it. Place the chicken, broccoli, and pineapple mixture on top of the cabbage and drizzle remaining sauce over top of the bowls.