1teaspoonxanthan gum or 1 tablespoon cornstarchto thicken sauce if desired
Salt and pepper to taste
Generously season all sides of chicken with salt and pepper.
Set pressure cooker to “saute.” When hot, add oil. Place the chicken in the oil and sear each side for 3 minutes or until the chicken releases from the pot. Keep chicken warm and repeat until all chicken is browned.
Pour chicken stock into instant pot and scrape the bottom with a wooden spoon to remove the stuck on pieces. Arrange chicken thighs in the pressure cooker.
Mix together honey and mustard and pour over chicken.
Cover with the lid and set the valve to sealing. Cook on “pressure cook” or “manual” for 10 minutes. Use a quick release to release the pressure.
Remove the chicken. If a thicker sauce is desired, you can switch the pressure cooker to saute mode and whisk in a thickening agent stirring until thickened.