Servings: 4

2 Tablespoons olive oil or butter 2 Tablespoons olive oil or butter
4-6 chicken thighs bone in skin on 4 to 6 chicken thighs bone in skin on
2 Tablespoons soy sauce 2 Tablespoons soy sauce
2 Tablespoons ketchup 2 Tablespoons ketchup
2 Tablespoons honey or maple syrup 2 Tablespoons honey or maple syrup
2 Tablespoons minced garlic 2 Tablespoons minced garlic

Combine the soy sauce, ketchup, honey and garlic.
If you want a crispy skin on the chicken thighs, set the IP to saute and add 1 to 2 Tablespoons olive oil to the bottom of the pot. Allow to get hot before adding the chicken thighs.
Cook until they release easily from the bottom, about 4 to 5 minutes, then turn off the IP.
Turn over the chicken thighs and pour the honey garlic sauce all over.
Place the lid on the IP, select "manual" and increase time to 15 minutes.
Quick release and serve