Step 1

In a small bowl or mason jar, add honey, soy sauce, Sriracha, oil, 1/2 cup broth, garlic, and red pepper flakes. Shake or whisk until well mixed.

Step 2

Place your chicken thighs directly into the Instant Pot liner pot, seasoning with fresh ground black pepper if desired. Pour the sauce over the chicken and stir briefly. Place your trivet over the chicken gently, ensuring the trivet legs are directly on the bottom of the pot and not resting on the chicken. Place your oven-safe “pot-in-pot” bowl on top of the trivet. Add white rice and broth in a 1:1 ratio to the bowl (I use 1 + 1/4 cup of each). Do not use brown rice, as it has a significantly longer cook time.

Step 3

Place the lid on the Instant Pot and make sure the steam release valve is sealed. Set to Manual or Pressure Cook for 5 minutes. After pressure cooking is done, let the Instant Pot do a Natural Pressure Release (NPR) for 10 minutes (until the timer counting up says 10). Release remaining pressure after 10 minutes.

Step 4

Safely but quickly remove the rice bowl and trivet from the pot. Hit the Sauté button on the Instant Pot. Shred the chicken – it should be tender enough to pull it apart without removing from the pot. If adding a cornstarch slurry for thickening, do so now. Finally, add the snow peas to the pot and stir. Cook for 1-2 minutes, or until the peas are bright green and just barely cooked through. The sauce will thicken as it cools.

Step 5

Enjoy now or portion for later. Store in airtight containers like these 2 compartment glass meal prep containers (affiliate link!) and eat within 4 days. Reheat in the microwave, covered, for 90 seconds to 2 minutes, checking at 90 seconds.