These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
**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.**
Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
Mix honey, cider vinegar and water. Set aside.
Untuck the chicken thighs so they lie flat.
Cover all sides in seasoning and place the chicken in the inner pot.
Pour the honey mixture over the chicken.
Lock the lid in place and seal the steam nozzle.
Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes.
Natural release for 5 minutes then quick release any remaining pressure.
Serve the chicken with the excess glaze.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).