Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp sriracha
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Set your pressure cooker to Sauté (High). Add the vegetable oil. Once shimmering, add the seasoned chicken thighs in a single layer and sear for 3-4 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside on a plate.
  2. Deglaze the pot by pouring in the honey, soy sauce, rice vinegar, garlic, and ginger. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom to prevent the Burn notice.
  3. Return the chicken and any accumulated juices to the pot. Lock the lid and set to Manual/Pressure Cook (High) for 10 minutes. Once finished, perform a Quick Release of the pressure.
  4. Remove the chicken carefully to a serving platter. Set the cooker back to Sauté.
  5. Whisk together the cornstarch and cold water, then stir the slurry into the bubbling sauce. Simmer for 3-5 minutes, stirring constantly, until the sauce transforms into a thick, velvety glaze. Pour the glaze over the chicken.