Spread chicken wings in a large sheet pan. Pat dry with paper towel to remove moisture. Season with salt and pepper, to taste
Add 1 cup water to the instant pot and place trivet. Add the chicken wings on top of the trivet. They will be on top of each other and that's okay.
Cover the pot and lock vent valve. Cook on high pressure HP for 10 minutes. When done allow for 5 minutes of natural presence release NPR and then release remaining pressure.
Carefully transfer the wings back to the large sheet pan, not overlapping and bake at 450F degrees for 15 minutes to crips up a bit.
Remove liquid from the instant pot, rinse and dry the pot. Place pot back in the pressure cooker and turn on saute mode.
To the instant pot add coconut aminos (or soy), honey, molasses and minced garlic. Saute for the duration of the time the wings are in the oven 12-15 minutes. Stir occasionally. Cooking these ingredients will help thicken the sauce.
When the wings are done in oven, carefully transfer them back to the instant pot, into the honey soy sauce and continue to saute for up to 5 minutes so that wings can bathe in the honey soy sauce. Then transfer the wings one by one to a serving platter. The sauce will thicken as it dry out in the wings
Pour remaining honey soy sauce into a dipping bowl and serve alongside the wings. You can garnish the wings with sesame seeds or scallions if you like. Serve with lemon slices.