Step 1

In a large dish, stir soy sauce and honey together; add chicken and turn to coat.

Step 2

Turn the instant pot to Sauté and heat oil. Add garlic and coriander and stir till fragrant, for about 1 minute. Add chicken, (but  reserve the marinade) and cook until browned on both sides, about 2 minutes per side. (the honey and soy mixture makes browning a little faster than usual)

Step 3

Add reserved marinade and 1/4 cup water to the skillet. Cover the IP and push pressure sealing knob.

Step 4

Cancel Sauté. Pressure cook for 5 minutes. Quick release after 5 minutes.

Step 5

Turn on sauté to thicken the sauce. Move one piece of chicken to make a space. Add the slurry and stir to thicken the sauce, for about 1 minute and cancel sauté.

Step 6

Serve chicken drizzled with glaze over rice. Pair with cucumber salad and garnish with cilantro.

Step 7

In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.