Place the olive oil in the Instant Pot and select saute.

Place the chicken thighs in the pot and brown then on both sides.

While the chicken is browning combine BBQ sauce, catsup, salt, pepper, garlic powder, onion powder, cumin, and honey in a small mixing bowl.

Once chicken is browned on both sides use about 1/4 cup of water to just deglaze the bottom of the cooking pot. I could have used cooking sherry that would have been really good.

Place chicken back in the pot and pour the BBQ sauce concoction over it.

Prepare your favorite uncooked wild rice in a separate bowl. Add the rice, water, salt and optional butter.

Place the lift rack in the pot that will be used to hold up the bowl of rice.

Place the bowl of uncooked rice on the rack.

Be sure to take a paper towel and wipe the rim of the cooking pot so that the seal seal if good when you place the lid on the Instant Pot.

I first selected the Rice setting on the Instant Pot. That setting was 12 minute on Low Pressure. I figured the worst would be about 20 minutes I would lose and I could find out if that setting would work. However, after the Rice setting was done the rice was not done. I think with the combination of having the chicken and the rice together in the same pot was just not enough to cook the rice. I started the Instant Pot again and this time I used the Meat setting and I had it cook for 12 minutes. This time it worked.

I removed the rice and the rack.

At this point I moved the chicken to a oven safe pan which was my cast iron pan and placed it in the oven under the broiler for about 5 to 10 minutes to firm up the BBQ sauce.

We had a nice side salad to go with the chicken and rice. It was just a good meal.