Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground ginger
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and once shimmering, add the seasoned chicken chunks. Brown the meat for 2–3 minutes per side until golden, then remove chicken and set aside.
  2. Whisk together the soy sauce, brown sugar, apple cider vinegar, honey, Worcestershire sauce, minced garlic, smoked paprika, and ground ginger in a bowl.
  3. Pour the sauce over the chicken in the pot. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  4. Perform a Quick Release of the pressure and switch the pot back to Sauté mode.
  5. Whisk the cornstarch and cold water into a smooth slurry. Stir the slurry into the bubbling sauce and simmer for 3–5 minutes until the sauce is thick and glossy.