Remove the Instant Pot lid and turn on the sauté setting for 20 minutes. (Although you will not use all of this time. I like to put on the extra time for the few minutes it takes for the sauté to become active.)

Add the granulated sugar, water, and blueberries into the Instant Pot stainless steel inner pot.

Sauté with the Instant Pot lid off. (Use medium-high heat if using the stovetop.)

When the mixture comes to a boil, cancel the sauté setting and change to the ‘keep warm’ setting.

Wisk the mixture for a minute or two until the sugar melts.

Using oven mitts, remove the stainless-steel inner pot from the Instant Pot. (Caution: the pot will be hot!)

Let the mixture sit in the inner pot for about 10 minutes to cool.

Strain or scoop out the blueberry pieces and pour the mixture into a mason jar with a lid. (You may choose to reserve the blueberry pieces to garnish the cooked chicken later).

Keep the blueberry simple syrup refrigerated until ready to use.

Combine the blueberry syrup, honey, ketchup, brown sugar, ginger, garlic powder, red pepper, and black pepper. Combine in a medium-sized mixing bowl and stir to mix thoroughly.

The ketchup will turn the sauce from blue to red.

Season the chicken thighs with the seasoning salt.

Place the seasoned chicken in the Instant Pot stainless steel inner pot.

Pour the chicken glaze mixture over the chicken thighs in the inner pot.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 8 minutes.

When the cooking time is finished, allow a natural pressure release for at least 4 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Serve blueberry glazed chicken right away, and enjoy!