Place chicken thighs in the pot. Add honey, coconut aminos (or soy sauce), apple cider vinegar, ginger, garlic and pepper. Stir to combine.

Place stainless steel rack in the middle of the pot, standing amidst the chicken.

In oven safe bowl to be used in the pot, add rice and water. Stir.

Place rice bowl on rack inside pot. Close lid and turn knob to sealing.

Pressure cook on HIGH for 12 minutes. Allow 10 min to natural pressure release. Quick release any remaining pressure.

Using oven oven mitts, remove the rice bowl and set aside to cool. Remove rack and place in the sink.

Remove chicken thighs onto plate and cover with the lid, reserving the sauce in the pot.

In a small bowl, add tapioca starch (or corn starch). Add approx 2 tsp of sauce from pot and whisk into the starch, creating a slurry. Continue to whisk until all lumps are gone and mixture is smooth.

Push Cancel button. Push Saute Mode. Add starch slurry into the chicken sauce while whisking quickly. The sauce will thicken once a boil has been reached. Turn off Instant Pot.

Combine chicken with the sauce. Serve over rice with a sprinkle of red chili pepper flakes, if you like things spicy. This meal pairs perfectly with steamed broccoli.