Use the Instant Pot's sauté function to brown the chicken thighs for 3-4 minutes per side before adding liquid—this creates a flavorful crust that enhances the final sticky coating.

Toast the cayenne, garlic, and ginger in the sauté mode for 30 seconds before adding other ingredients to deepen their flavors and reduce any raw spice bite.

After pressure cooking, immediately quick-release the steam, then use the sauté function to reduce the sauce by half—this concentrates flavors and creates that signature sticky glaze.

Taste the sauce before serving and adjust with a touch more soy sauce for depth or brown sugar for sweetness, as individual soy sauce brands vary in saltiness.

Use thighs instead of breasts—they contain more fat and collagen, staying incredibly moist and tender under pressure while absorbing the sticky sauce better than leaner breast meat.