These sweet-hot tender Instant Pot chicken wings boast a balance of orange and lime. They're very tangy and very sticky, so be sure to serve with lots of paper towels!
Whisk together marmalade, tap water, garlic, salt, black pepper, and 3 tablespoons of the lime juice in a large bowl. Add chicken; toss to coat. Transfer mixture to a programmable pressure multicooker (such as Instant Pot). Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 7 to 8 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 2 to 3 minutes.) Turn cooker off; remove lid.
Preheat oven to broil with rack 6 to 8 inches from heat source. Line a rimmed baking sheet with aluminum foil; set aside. Using a slotted spoon, transfer chicken from cooker to a heatproof bowl.
Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let marmalade mixture in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until mixture thickens, about 30 seconds. Stir in jalapeño and remaining 1 tablespoon lime juice. Turn cooker off.
Transfer 1/3 cup of the marmalade sauce in cooker to chicken in bowl; toss to coat. Arrange chicken in an even layer on baking sheet. Broil in preheated oven until lightly charred, 7 to 8 minutes, turning once halfway through cook time. Transfer chicken to a clean heatproof bowl; add an additional 1/3 cup marmalade sauce in cooker to chicken, and toss to coat. Transfer remaining marmalade sauce in cooker to a small bowl. Sprinkle chicken with cilantro; serve with marmalade sauce in bowl.