Begin by patting the chicken thighs dry with paper towels. Season both sides generously with salt and ground black pepper.
Turn your Instant Pot to the 'Sauté' mode and add the cooking oil. Once hot, carefully place the chicken thighs in the pot, skin side down if using skin-on thighs. Sauté for about 4-5 minutes until golden brown, then flip and cook for an additional 4-5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.
Add the honey, sugar, soy sauce, and water or chicken broth to the pot. Stir well to combine all the ingredients.
Return the chicken thighs to the pot, making sure they are submerged in the sauce. Close the lid and set the valve to 'Sealing.' Pressure cook on high for 8-10 minutes.
Once the cooking time is up, carefully perform a quick release by switching the valve to 'Venting.' Check the internal temperature of the chicken; it should read 165°F (75°C).
Remove the chicken from the pot and place it on a serving dish. If desired, thicken the sauce by returning the Instant Pot to 'Sauté' and simmering until desired consistency.
