Directions

1. Set to "sear" and add oil.
2. Season chicken thighs with sea salt and fresh ground black pepper.

3. Place chicken in and sear until golden brown on each side, about 3-5 minutes; set aside.

4. Add shallots and thyme and sauté until soft and shallots are golden.

5. Pour wine into cooker and deglaze the bottom to release the bits. When most of the liquid has evaporated, add balsamic vinegar, chicken broth, honey, and bay leaf.
6. Return chicken to cooker.
7. Close lid and lock. Set to "poultry" and adjust for 5 minutes.
8. When done, quick release until all pressure is released.
9. Open and remove bay leaf. Serve.