1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons water
4 cloves garlic, minced
2 teaspoons ginger
1/2 teaspoon crushed red pepper flakes
8 bone-in chicken thighs
3 tablespoons cornstarch
3 tablespoons cold water
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, water, garlic, ginger and red pepper flakes. Place chicken in the bottom of the Instant Pot, pouring a little sauce between the layers and the rest over the top.
- Seal the lid and cook on Manual for 10 minutes. When cycle has completed, allow to naturally release for 5 minutes then vent to a quick release.
- Remove the lid carefully, remove chicken thighs to a foil-lined baking dish and broil in oven for several minutes until browned.
- In the Instant Pot, set to saute mode. In a small bowl, whisk together cornstarch and water until cornstarch has dissolved. When sauce starts bubbling in Instant Pot, add cornstarch slurry and whisk sauce to combine until thickened. Cancel Saute function and add browned chicken back to sauce. Serve warm.