Start by mixing your minced garlic, cayenne pepper, salt, honey and oil in a bag. This is going to be your chicken marinade.

Now you will pat down to dry chicken. Then with a knife add slits in the chicken. This will help soak in the marinade.

Add chicken legs and marinade together in a bag and seal and place in the fridge for 2 hours. Or you can marinade for up to 12 hours.

When ready to cook you will want to thinly slice the onion into strips, and cut lemon slices. Then turn your pressure cooker to saute and add half the butter to the pot.

Remove chicken from the marinade, reserve marinade for later. Place chicken into pressure cooker and saute to sear the outside of the chicken legs. Once done remove chicken and place on a plate.

Now add in the rest of your butter and onion, and saute until they are tender and transclucent. This takes just a few minutes.

Now you will turn the saute off, and add in your marinade and chicken stock. Scrape the bottom of the Instant Pot with a wooden spoon to remove any stuck on bits. Then place chicken, rosemary, and lemon slices on top of chicken.

Place lid on Instant Pot and do a manual/high pressure for 7 minutes, followed by a quick release of pressure when time is done.

Remove the chicken and then you can turn your saute mode on, and allow the sauce to thicken. Do 1 teaspoon cornstarch and 1 teaspoon cold water, stir well then pour into the hot Instant pot and stir. This will thicken the sauce.

Pour the sauce over the chicken, and serve. This honey rosemary cayenne chicken thigh recipe is so delicious!