Directions

1. Pat chicken dry with paper towels and season well with salt and pepper. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add chicken thighs, skin-side down. Cook until golden brown on both sides.
2. In a bowl, whisk together soy sauce, ketchup, honey, chicken stock, garlic, ginger, Sriracha, and lime juice. Add to pressure cooker. Close and lock lid and set pressure cooker to "poultry". Adjust time to 12 minutes then press "start/stop". When done, natural release for 10 minutes then do a quick release to make sure all pressure is released before opening lid.
3. Carefully open lid, check seasoning and add salt and pepper, if needed. Serve with rice. Garnish with cilantro.