This recipe needs 5 minutes of preparation, 15 minutes of cooking time and will serve 2.
Nutrition Facts
Protein: 23.8 grams, Carbs: 37.5 grams Fiber: 32.8 grams, Sugar: 8.2 grams Fats: 42 grams, Calories: 540
Preparation
1-Combine the spices in a small bowl and mix well. Use the results to coat the chicken thoroughly before placing it in the Instant Pot cooker pot along with the coconut oil and choose the sauté option, leaving the cooker uncovered. Brown the chicken thighs evenly.
2-Remove the chicken from the pot before adding in a little water, be prepared for it to boil quickly. Once the noise dies down, remove the brown bits from the bottom of the Instant Pot cooker pot before returning the chicken to the pot and setting the pressure to high and the time to 15 minutes.
3-While the chicken is cooking, combine the lemon, molasses and honey together in a small bowl.
4-Once the timer goes off, select the instant pressure release option and remove the lid.
5-Remove the chicken and cover it with foil to keep warm. Turn the Instant Pot cooker back to sauté before adding the honey mixture to the pot and letting everything boil, whisking regularly until the sauce thickens.
6-Dip each chicken thigh into the sauce prior to serving.
Nutrition Facts
Protein: 23.8 grams, Carbs: 37.5 grams Fiber: 32.8 grams, Sugar: 8.2 grams Fats: 42 grams, Calories: 540
Ingredients
Black pepper (as desired)
Water (. 5 c)
Hot sauce (1 T)
Black molasses (1 T)
Honey (. 25 c)
Coconut oil (2 T)
Lemon juice (. 5 T)
Turmeric (. 5 tsp.)
Ginger (. 5 tsp.)
Coriander (. 5 tsp.)
Cumin (. 5 tsp.)
Chicken thighs (1 lb.)
1-Combine the spices in a small bowl and mix well. Use the results to coat the chicken thoroughly before placing it in the Instant Pot cooker pot along with the coconut oil and choose the sauté option, leaving the cooker uncovered. Brown the chicken thighs evenly.
2-Remove the chicken from the pot before adding in a little water, be prepared for it to boil quickly. Once the noise dies down, remove the brown bits from the bottom of the Instant Pot cooker pot before returning the chicken to the pot and setting the pressure to high and the time to 15 minutes.
3-While the chicken is cooking, combine the lemon, molasses and honey together in a small bowl.
4-Once the timer goes off, select the instant pressure release option and remove the lid.
5-Remove the chicken and cover it with foil to keep warm. Turn the Instant Pot cooker back to sauté before adding the honey mixture to the pot and letting everything boil, whisking regularly until the sauce thickens.
6-Dip each chicken thigh into the sauce prior to serving.
