2½ teaspoons finely minced garlic

1½ tablespoons Worcestershire sauce

1¾ cups shoyu soy sauce

1 cup sugar

3 tablespoons apple cider vinegar

¼ teaspoon freshly ground black pepper

2 ounces (5 tablespoons) peeled and crushed fresh ginger

5 pounds bone-in chicken thighs

3 tablespoons all-purpose flour

3 tablespoons water

Whisk together the garlic, Worcestershire sauce, shoyu, sugar, vinegar, black pepper, and crushed ginger in a bowl until the sugar dissolves. [1, 2]

Turn your Instant Pot to Sauté mode.

Working in batches, place the chicken thighs skin-side down for 3 to 5 minutes until golden brown. Remove the chicken and set aside.

Note: If you are in a rush, skip this step and go straight to step 3. [1, 2, 3]

Pour the sauce mixture into the inner pot. Use a wooden spoon to vigorously scrape up any browned bits stuck to the bottom from searing to avoid a "Burn" warning.

Place the chicken thighs back into the pot, turning them to coat well in the sauce.

Secure the lid and ensure the steam valve is turned to Sealing.

Set to Manual / Pressure Cook on High for 12 minutes. [1, 2, 3, 4, 5, 6, 7, 8]

Once the timer goes off, let the pressure Naturally Release (NR) for 10 minutes to keep the meat tender.

Carefully flip the valve to Quick Release (QR) to vent any remaining steam. Open the lid. [1, 2, 3, 4]

Remove the chicken thighs carefully (they will be very tender) and set them on a serving platter. [1, 2]

Turn the Instant Pot back to Sauté mode. [1]

Ladle about ½ cup of the hot sauce from the pot into a small bowl, add the 3 tablespoons of flour, and whisk until perfectly smooth to create your slurry. [1]

Whisk the slurry back into the simmering pot. Stir constantly for 2 to 3 minutes until the sauce bubbles and thickens into a rich glaze. [1, 2]

Pour the thickened shoyu sauce completely over the chicken thighs and serve hot with white rice and macaroni salad. [1, 2]