(Optional, morning) Whisk honey, soy sauce, miso, garlic, ginger, vinegar. Pour over chicken; refrigerate all day.
Pour chicken and all marinade into the Instant Pot. Pressure cook on High 6-8 minutes, then 5-minute natural release, quick-release the rest.
Pull chicken, tent with foil. Sauté mode, stir in cornstarch slurry, simmer 2-3 minutes until glossy.
Serve over rice with steamed veg, spoon sauce over, chili crisp on the side.
