Tender shredded chicken thighs in a savory Asian sauce perfect for a bed of any type of rice or atop a cabbage slaw!
Course Main Course
Cuisine Asian, Phillipino
Keyword gluten free instant pot recipe, instant pot boneless chicken thigh recipe, instant pot chicken adobo, instant pot chicken thighs, paleo instant pot recipes, whole30 instant pot recipes
1/3cupcoconut aminoscould use gluten free tamari if you can have it
1tablespoonspalm sugarOR for Whole30/Keto: applesauce or pineapple juice
2bay leavesoptional
Salt and pepper
Instructions
Preheat your on the sauté feature. Wait until it says 'hot.'
Salt and pepper your chicken thighs.
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 8 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!