Tender shredded chicken thighs in a savory Asian sauce perfect for a bed of any type of rice or atop a cabbage slaw!
on the sauté feature. Wait until it says 'hot.'
Brown your thighs in some coconut oil, do not crowd the pan. This may take a couple of batches. Place the thighs in a single layer, wait 3-5 minutes until a nice crust is forming, then flip and do to the other side. If you try to flip too early, the chicken may stick a bit, wait another minute and try again!
Let the second side form a nice brown crust. It's worth noting that this browning process is what creates great flavor in the end product!
Once all thighs are browned, hit 'cancel.' Place all the meat back in the pot, and continue with all the remaining ingredients. Lock the lid on.
Using the 'manual' button (or 'pressure cook' on some models) , set time to 6 minutes for boneless, 12 minutes for bone-in.
When time is up, cancel, and do a natural release for at least 5 minutes. (tenderizes the chicken).
With the lid removed, turn on the sauté feature on again.
Boil off the liquid until it condenses and starts to caramelize a bit.
Shred thighs (if they are not already by themselves!)
Serve atop some cauli rice, or an Asian slaw for a well balanced meal!
Recipe via tessadomesticdiva.com