In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined.

Pour sauce in the instant pot.

Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce).

Cook on high pressure for 10 minutes (MANUAL 10 MINUTES).

Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR).

Release the steam and hit the saute button so the sauce boils and starts reducing.

Remove the drumsticks and place them on a cookie sheet lined with parchment paper.

Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing.

Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.