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**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
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Mix honey, cider vinegar and water. Set aside.
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Untuck the chicken thighs so they lie flat.
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Cover all sides in seasoning and place the chicken in the inner pot.
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Pour the honey mixture over the chicken.
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Lock the lid in place and seal the steam nozzle.
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Cook on high pressure for 12 minutes.
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Natural release for 5 minutes then quick release any remaining pressure.
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Serve the chicken with the excess glaze.