Ingredients

The following ingredients have 6 Servings
  • 1/4 cup + 2 Tbsp chicken bone broth
  • 2.5 Tbsp raw honey (melted (or date paste for Whole30*))
  • 1/4 cup coconut aminos
  • 1 tsp spicy brown mustard
  • 1.5 Tbsp fresh lemon or lime juice
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp chipotle powder
  • 2 lbs bone-in skin-on chicken thighs
  • 1 Tbsp ghee or other cooking fat
  • Sea salt and black pepper
  • 4-5 cloves garlic (minced)
  • Minced cilantro for garnish (optional)
  • 2 Tbsp broth
  • 1 tsp arrowroot starch

Instruction

  • Whisk together all sauce ingredients in a bowl, set aside
  • Turn your Instant Pot to “saute” and allow it to heat up, meanwhile, sprinkle your chicken with sea salt and black pepper on both sides.
  • Once pot reads “hot” swirl ghee around the bottom to let it heat. Add chicken, skin side down, and cook until golden brown (about 2 mins) then flip chicken with tongs and repeat on second side.
  • Once both sides are golden brown, return chicken to face up. Sprinkle garlic around the chicken and allow it to cook about 30 seconds, until softened, then press “cancel”.
  • Pour sauce mixture over the chicken, secure the lid, place steam release to “sealing” and set on high pressure for 10 mins.
  • Once time is up, quick release the pressure and remove lid. Using tongs, remove chicken to a plate and set aside while you thicken the sauce.
  • Return the pot to “saute” and whisk together the 2 Tbsp broth and arrowroot, then add to sauce and stir. Cook about 3-5 more minutes or until sauce is thickened to preference. Return chicken to pot with its juices and coat with sauce. Turn off pot and allow chicken to sit 5 minutes before serving. Enjoy!