Instant Pot Apple Soy Garlic Chicken Thighs

1 Season chicken thighs with black pepper.
2 Mix grated apple, brown sugar, soy sauce, ketchup, avocado oil, garlic, and shallot in a bowl.
3 Pour water or broth into the Instant Pot. Add chicken and baby carrots.
4 Spoon sauce over the top without stirring. Cook on High Pressure for 10 minutes, or 12 minutes if chicken is partially frozen.
5 Let naturally release for 5 minutes, then quick release. Remove chicken and carrots. Turn on Sauté.
6 Whisk cornstarch with cold water. Stir half into the sauce and simmer until thickened. Add more slurry if needed, then return chicken and carrots to the sauce. Serve over rice with sesame seeds and green onions.