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Season chicken thighs with salt and black pepper. Mix the honey, mustard, soy sauce together.
Turn on the instant pot and set to sauté mode. Add olive oil and when it’s fully heated add the chicken. Pan sear both sides of the chicken thighs until the skin is a golden brown. Add the garlic and paprika.
Stir in the honey mustard mixture and water. Cover the lid and set to high pressure for 10 minutes. When done, turn to Quick Release.
Remove the lid carefully and change to sauté mode. Reduce the sauce for about 2 minutes, or until thickened. Sprinkle with fresh parsley and serve.
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