Step 1

In a medium bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes. Place the chicken thighs in the bottom of the pressure cooker insert, pouring a little bit of sauce between the layers and the rest over the top.

Step 2

Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes.

Step 3

When the timer is done, allow the pressure to release naturally for 5 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).

Step 4

Open the lid, remove the chicken thighs to a plate, and set the Instant Pot to SAUTE. In a small bowl, whisk together the cornstarch and water until completely dissolved. Once the sauce starts bubbling, slowly pour in the cornstarch slurry while whisking the sauce. Allow to bubble and cook for a minute or two, stirring occasionally, until the sauce is thickened. Cancel the SAUTE function and add the chicken back to the sauce. Serve the sauce with the chicken thighs over rice, or shred the chicken thighs into the sauce and serve on buns.