Step 1

With the Instant Pot on the sauté mode, add oil and onions to the bottom of the pot. Let them soften for a couple of minutes, then add garlic. (Note: I find that the sauté setting on my IP gets a bit hotter than when I sauté on the stovetop, so if you find that your onions are browning too quickly and not softening nicely, you can add half a cup of water. Bone broth or chicken broth works too.)

Step 2

Combine the rest of the ingredients, except the chicken, and stir.

Step 3

Add chicken pieces and stir to coat with the sauce.

Step 4

Set to manual mode and cook on high pressure for 14 minutes.

Step 5

Let pressure release naturally. If you're crunched for time, you can do a quick release for the remaining pressure. (Natural pressure release is considered optimal for best texture of instant pot meat dishes.)

Step 6

Serve with your favorite sides, and enjoy!