Ingredients

• 2 lbs. chicken thighs (skin-on)
• 1.5 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/3 cup honey
• 2 tablespoon soy sauce (or tamari)
• 1 teaspoon chili garlic sauce
• optional: cornstarch slurry (1/2 tablespoon cornstarch and 1 tablespoon warm water)
• 1 teaspoon sesame seeds (optional)

Directions

1. Pat the thighs dry. Use Sauté mode to heat the oil, then brown the chicken 2–3 minutes per side.

2. Mix the garlic, honey, soy sauce, and chili-garlic sauce. Turn Sauté off and add the sauce to the chicken.

3. Seal and pressure-cook on High for 5 minutes, then carefully quick-release. Check that the chicken has reached 165°F; if needed, pressure-cook another 1–3 minutes.

4. For a thicker sauce, remove the chicken and simmer the optional cornstarch slurry into the sauce using Sauté. Spoon over the chicken and add optional sesame seeds.