Instant Pot Chicken Thighs
20-minute INSTANT POT CHICKEN THIGHS cooked from frozen, with Asian based sauce that is soy-free and sugar-free!
Servings: 4 servings
- 4 pieces bone-in skin-on chicken thighs
- 1 tbsp sesame oil
- 1 tbsp paprika
- 1 pinch fresh ground black pepper
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp ginger powder
- 1/2 tbsp everything bagel seasoning or sesame
- 2 tbsp water
Turn instant pot on sauté mode. Add in sesame oil. While it’s heating season chicken thighs with paprika and ground black pepper.
Place chicken thighs skin side down and sauté for about 3 minutes.
While the chicken is sautéing, mix the remains ingredients in a small bowl. Whisk to combine.
Turn the chicken over so the skin if facing up and add in the sauce. At this point you can cancel the sauté mode and set the high pressure timer for 20 minutes.
When done allow for 5 minute of NPR then release remaining pressure.
Chicken will be moist and falling off the bone. Pour some broth over and top with additional sesame if desired and/or fresh parsley. Serve.