SERVES: 4
SERVING SIZE: 2⁄3 CUP CHICKEN WITH 1⁄3 CUP SAUCE
PREP: 4 MINUTES
PRESSURE: 7 MINUTES
TOTAL: 21 MINUTES
SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: NATURAL/QUICK
This dish features tender, juicy chicken in a flavor-rich, tangy broth with complex and distinct spices. It’s a classic Filipino-inspired meal that’s simple to make and comes together easily in the Instant Pot.
2⁄3 cup chicken broth
1⁄3 cup tamari sauce
1⁄3 cup white vinegar
1 tbsp olive oil
2lbs (900g) boneless, skinless chicken thighs
3 garlic cloves, crushed
1 tsp black peppercorns
2 bay leaves
1 In a medium bowl, combine the chicken broth, tamari sauce, and vinegar. Stir to combine. Set aside.
2 Select Sauté (Normal) and add the olive oil to the pot.
3 Once the oil is hot, add the chicken thighs and sauté for 2 minutes per side or until browned.
4 Add the garlic, pour the chicken broth mixture over top, and add the peppercorns and bay leaves.
5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 7 minutes.
6 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
7 Open the lid and stir. Remove and discard the bay leaves and then use a fork to break the chicken into bite-sized pieces. Transfer to a serving plate. Serve hot.
tip To make this recipe soy-free, substitute an equal amount coconut aminos for the tamari sauce.
CALORIES: 360 FAT: 20g NET CARBS: 2g PROTEIN: 40g
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