Ingredients

The following ingredients have 4 Servings
  • 2 lbs bone in skin on chicken thighs (4-6)
  • 4 cloves garlic (minced)
  • Sea salt and black pepper
  • 2 Tbsp ghee (or other cooking fat)
  • Chopped parley for garnish (if desired)
  • 2 Tbsp coconut aminos
  • 1/4 cup + 2 Tbsp chicken bone broth
  • 3 Tbsp raw honey (melted, OR date paste for Whole30*)
  • 1/4 cup spicy brown mustard
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp arrowroot starch
  • 2 Tbsp bone broth

Instruction

  • Whisk together all sauce ingredients in a bowl until smooth, set aside
  • Turn your Instant Pot to “saute” and allow it to heat meanwhile, sprinkle chicken with sea salt and black pepper on both sides.
  • After pot reads “hot”, swirl ghee around the bottom to let it heat. It’s important to add the ghee AFTER the pot heats to prevent the chicken from sticking!
  • Add chicken, skin side down, and cook until golden brown (about 2-3 mins) then flip chicken with tongs and repeat on second side.
  • When both sides are golden brown, sprinkle garlic around the chicken and allow it to cook about 30-45 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.
  • Cancel the pressure cook, press “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 serve chicken with desired sides, enjoy!