INSTANT POT BROWN SUGAR GARLIC CHICKEN

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Juicy and fall-off-the-bone chicken thighs with brown sugar garlic sauce, pressure cooked in an Instant Pot for 8 mins. Instant Pot chicken dinner is so easy!

How to cook chicken thighs in an Instant Pot? This earthy colored sugar garlic chicken is the ideal formula to make chicken thighs in an Instant Pot.

The tension cooking of Instant Pot guarantees that the chicken thighs are impeccably cooked, stay delicious, wet and delicate.

The mixes of garlic and earthy colored sugar work like wizardry with chicken, making it one of the least demanding moment pot chicken plans you can make for the whole family.

It takes around 5 – 10 minutes to cook chicken in an Instant Pot, contingent upon the chicken parts utilized in the formula.

The following are the overall rules on the ideal opportunity for cooking chicken in an Instant Pot, in view of my past encounters.

HOW DO YOU PRESSURE COOK CHICKEN IN AN INSTANT POT?

  • You need at least 1/2 cup of liquid in an Instant Pot to pressure cook chicken. You may also use up to 1 cup of liquid but 1/2 cup is enough to cook chicken.
  • 1 cup is too much liquid as the process of pressure cooking doesn’t vaporize the liquid, instead, it forces the moisture of the chicken out of the meat, creating more liquid in the Instant Pot.
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Juicy and fall-off-the-bone chicken thighs with brown sugar garlic sauce, pressure cooked in an Instant Pot for 8 mins. Instant Pot chicken dinner is so easy!

  • PREP TIME 10 minutes
  • COOK TIME 10 minutes
  • TOTAL TIME 20 minutes

INGREDIENTS

  • 1 1/2 – 2 lbs. (0.4 kg-1 kg) bone-in skin-on chicken thighs
  • salt
  • ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 – 3/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 1/2 teaspoon apple cider vinegar
  • 3 dashes cayenne pepper
  • 1/4 teaspoon salt or more to taste
  • 1 tablespoon chopped parsley

INSTRUCTIONS

  • Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.
  • Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes.
  • When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too watery. Add the chopped parsley and serve immediately.
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Nutrition Information

  • Serving Size 4 people
  • Amount Per Serving
  • Calories 477
  • Total Fat 35g
  • Saturated Fat 8g
  • Cholesterol 166mg
  • Sodium 387mg
  • Carbohydrates 10g
  • Sugar 8g
  • Protein 28g
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