Season the chicken pieces lightly with salt and pepper if you like. This adds a bit more depth, but it isn’t strictly necessary.

Turn on the Instant Pot to Sauté. Add the oil and let it shimmer. In batches, sear the chicken pieces until they’re lightly browned on the outside. You don’t need to cook them through at this stage; a quick sear is enough. Remove the pieces and set aside.

In the pot, add the minced garlic (and ginger if using). Sauté for about 30 seconds until fragrant, being careful not to burn them. It’s okay if the kitchen smells like a little garlic heaven.

Return the chicken to the pot. Add soy sauce, honey, vinegar, and water or broth. Give everything a quick stir to coat the chicken. The sauce should look glossy and a touch thick from the honey.

Secure the lid. Set the Instant Pot to High Pressure for 4 minutes (use Manual/Pressure Cook). Once the timer beeps, do a quick release to vent the steam safely.

Open the lid when it’s safe. If you’d like a thicker glaze, you can turn on Sauté again for 1–2 minutes while stirring. If you prefer a slurry for extra thickness, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot. Let it simmer until the sauce thickens to your liking.

Taste and adjust. You might want a touch more honey for sweetness or a splash more soy for saltiness. Keep in mind the glaze will thicken a bit as it rests.

Serve immediately. A finishing drizzle of sesame oil or a sprinkle of sesame seeds adds a nice finish. This pairs well with steamed rice, quinoa, or a simple side of blanched greens.