Ingredients

The following ingredients have 4 Servings
  • 3 pounds chicken thighs, (bone-in, skin-on, (about 12 thighs))
  • 2 tbsp oil
  • 1/3 cup tamari soy sauce, (or coconut aminos for paleo diet)
  • 1/3 cup balsamic vinegar
  • 1/3 cup coconut sugar, (or brown sugar, or Monkfruit sweetener)
  • 1/4 cup honey
  • 2 tsp Sriracha sauce,
  • 3 cloves garlic, (minced)
  • 1/2 inch knob fresh ginger, (or 1 teaspoon powdered ginger, finely grated)
  • 1 tsp onion powder
  • 1 tsp black pepper, (freshly ground)
  • 2-4 tbsp cornstarch
  • fresh cilantro, sesame seeds

Instruction

  • In a measuring cup or small bowl, combine all sauce ingredients, except cornstarch and water.
  • Pat chicken pieces dry so they won't stick to the pot.
  • Turn on the Sauté mode on the Instant Pot. When hot, add oil, then add chicken pieces, skin side down. To prevent the skin from sticking to the pot, wait to turn the chicken until it has released itself. Turn and brown on the other side.
  • Add the sauce to the pot, stirring to coat both sides of the chicken thighs.
  • Press cancel, lock the lid, press Manual and set for 10 minutes.
  • When time is up, turn the Instant Pot off, let it sit for 5 minutes, then release the remaining pressure.
  • Remove 1/4 cup of the sauce, combine it with 2 tablespoons cornstarch mixed with 2 tablespoons of water and add it back to the pot.
  • Turn on Sauté mode and stir for 2 - 3 minutes or until sauce is thick and bubbling.
  • Remove chicken with tongs, garnish with sesame seeds and chopped cilantro leaves.