Select "Saute" on your Instant Pot. Add the olive oil. While the oil is warming up, mix-up the ingredients of the sticky sauce in a bowl.
Once the Instant Pot reads "Hot", sear the chicken thighs. Add them to the pot one at a time and sear on all sides, turning a few times for 5 minutes. Remove from the pot.
Add the chicken broth to the pot and scrape any chicken bits from the bottom of the pot up with a wooden spoon.
Add the chicken back into the pot, right into the broth. Coat the chicken with the sticky sauce.
Secure the lid on the Instant Pot, making sure the steam valve is closed. Press "Cancel" on the Instant Pot. Set to "Pressure Cook" for 7 minutes.
Once the 7 minutes is up, give the chicken a 5 min NPR then release the remaining steam. Be careful not to burn yourself!
Portion the chicken thighs over basmati rice and using a large serving spoon. Add more of the sauce over top the chicken and rice. Serve hot.