Add the ingredients for the sauce (everything but the chicken) to a blender and blend until combined. 

Plug in your Instant Pot (or pressure cooker) and press the Sauté button. Add about 2 to 3 tablespoons of avocado oil to the Instant Pot and allow it to heat up for a few minutes.

Place the chicken on the hot surface, skin-side down and brown for 4 to 5 minutes, or until the chicken has a nice golden crisp on it. Flip the chicken to the other side and brown for another 2 minutes (don’t cook the chicken through just yet). Note: You’ll need to do this step in batches if you use the full 4 pounds of chicken, as there won’t be enough room in the pressure cooker to brown the chicken in a single layer. Transfer the browned chicken to a plate while you brown the rest of it.

Transfer all of the chicken back to the pressure cooker and pour in the sauce. Press the “Manual” button (or Pressure Cook) and set the time for 20 minutes. Be sure the pressure cooker is set to cook on high heat and be sure the pressure relief valve is set to the sealed position. 

Allow the Instant Pot to run its course (it will take a few minutes to heat up, then pressure cook for 20), then allow it to naturally release for at least one hour.

Open the lid on the pressure cooker and either serve the chicken immediately, or transfer it to the oven to broil it and make the skin crispy.