Spicy Paleo Sticky Chicken IP

This was a little too spicy for the family, so I'll need to adjust it a little the next time, but the flavor was amazing!

• 2-3 lbs Bone-In Chicken thighs or legs (I did boneless skinless chicken breasts)
• 2 TBS coconut oil
• 1 TBS chipotle powder
• 1 TBS cumin
• 1 tsp coriander
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tsp tumeric
• 1 TBS Himalayan Pink Salt (I used Kosher salt)
• 1 tsp ground black pepper
• 1/2 tsp ground cayenne pepper
• Sesame seeds for garnish
• Cilantro for garnish
• Chopped green onion for garnish
• 1/4 cup raw honey
• 2 TBS unsulphured black strap molasses 
• 2 TBS sirracha
• 2 TBS lemon juice
• 1/2 cup water

1. Pat the chicken dry with paper towels
2. Combine dry ingredients in a small bowl.  Coat the chicken and rub well on all sides.
3. Turn Instant Pot on to saute with lid off.  Add coconut oil and brown all sides of chicken.  Don't overcrowd the chicken, you may need to do a few batches.
4. Remove chicken from IP and carefully add 1/2 cup water.  Scrape the chicken bits off with a wooden spoon.  Add the steaming rack, and carefully stack chicken.  Set IP for Manual for 12-13 minutes.  (Less if using smaller pieces of chicken.  I cooked for 10 mins)  Make sure the steam valve is closed.
5. While the chicken is cooking, combine the honey, molasses, sirracha, and lemon juice in a small bowl.  
6. When chicken is done cooking, quick release and remove chicken.  Add in the sauce to all the leftover juices.  Turn IP to Saute, and allow to come to a boil, whisking occasionally.  Allow to thicken, about 10 minutes.  (If it gets too thick, just add a little water)  
7. When the sauce has thickened, turn IP to Keep Warm.  Using tongs, dip the chicken into the sauce to coat all sides.  Garnish as desired.