Instant Pot Method:

1. Add butter, honey, mustard, salt, curry powder, and cayenne pepper to the pot of the pressure cooker. Stir to combine. Add trivet to the pot and arrange chicken on trivet. Cook on HIGH pressure (13 minutes for thighs or 18 minutes for breasts) with 10 minutes natural release. (Note: You do not need to add any broth or water in this case because the chicken itself contributes so much liquid as it cooks.)
2. When chicken is cooked, remove to a serving dish. Using two forks, pull chicken apart into pieces. Cover with foil to keep warm while you finish the sauce.
3. Remove trivet from cooking pot and turn on ‘saute’ function. Bring to gentle boil, stirring frequently to reduce and thicken sauce, about 5 minutes.
4. Add sauce to chicken and stir to coat. Serve over steamed rice.

Slow-Cooker Method:

1. Add butter, honey, mustard, salt, curry powder, and cayenne pepper to the slow cooker. Stir to combine. Add chicken and turn to coat with sauce. Cover and cook on high 2-3 hours or low 4-6 hours.
2. When chicken is cooked, remove to a serving dish. Using two forks, pull chicken apart into pieces. Cover with foil to keep warm while you finish the sauce.
3. Carefully pour sauce from slow cooker into a large skillet. Heat over medium-high heat and bring to gentle boil, stirring frequently to reduce and thicken sauce.
4. Add sauce to chicken and stir to coat. Serve over steamed rice.