Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar, packed
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté (High). Add olive oil.
  2. Season chicken thighs with salt and pepper.
  3. Brown the thighs in batches for 3–4 minutes per side until a golden-brown crust forms. Remove chicken and set aside on a plate.
  4. Deglaze the pot by pouring in a splash of water or soy sauce, scraping the bottom with a wooden spoon to remove all brown bits.
  5. Whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Pour the mixture over the chicken.
  6. Lock the lid. Select Pressure Cook (High) and set the timer for 10 minutes.
  7. Once the timer sounds, perform a Quick Release of the pressure.
  8. Remove the chicken thighs and set them on a serving platter.
  9. Turn the Instant Pot back to Sauté (High). Whisk together the cornstarch and cold water to create a slurry and stir it into the sauce.
  10. Stir constantly for 2–3 minutes until the sauce bubbles and transforms into a thick, mahogany-colored syrup.
  11. Return the chicken to the pot and toss to coat until the glaze is clingy and shimmering.