Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp avocado oil
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In a medium bowl, whisk together the soy sauce, honey, pineapple juice, rice vinegar, minced ginger, garlic, and red pepper flakes until the honey is fully integrated.
  2. Set the Instant Pot to Sauté mode. Add oil and lightly brown the chicken thighs for 2-3 minutes per side until golden. Remove chicken and set aside.
  3. Pour the honey-soy glaze over the chicken in the pot. Seal the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook on High for 10 minutes. Once the timer expires, allow a Natural Pressure Release (NPR) for 5 minutes before venting remaining steam.
  4. Switch the pot back to Sauté mode. Whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Stir the slurry into the bubbling liquid and simmer for 3-5 minutes until the sauce becomes a glossy glaze.