Cut any excessive fat or skin off the chicken thighs. Season each side with salt and pepper and set aside.
In a medium bowl, mix together the soy sauce, Sriracha sauce, the juice of half of a large orange, minced garlic cloves and 1 cup of honey. Set aside.
Turn the Instant Pot on Sauté. When the display reads HOT add 1 tablespoon of olive oil. Brown the chicken thighs for 3-4 minutes both sides in batches, adding additional oil as needed.
Remove the chicken from the pot and add the additional 1 tablespoon of olive oil. Add in the diced onions and bell peppers and sauté for 3-4 minutes until slightly tender.
Add in the liquid mixture and using a wooden spatula, Scrape the bottom of the pot to remove any bits that are stuck to the bottom of the pot.
Turn the Instant Pot Off/Cancel. Add the chicken thighs directly in the liquid mixture.
Slice the remaining half of the orange and place one orange slice on top of each piece of chicken.
Add the lid and place in the locked/sealed position. Pressure Cook/Manual on High Pressure for 12 minutes.
When the Instant Pot is finished cooking, allow for 10 minutes of natural pressure release, then release any remaining pressure with a quick release.
Remove the chicken from the pot and serve.