Ingredients 3 lbs. frozen chicken thighs (boneless and skinless) 3/4 cup chicken broth ½ cup frozen chopped onion (or 1 small white or yellow onion, to be peeled and chopped) 3 tbsps. light brown sugar 2 tbsps. fresh ginger (peeled and minced) 1 tbsp. garlic (peeled and minced) ½ cup regular soy sauce or tamari (or reduced-sodium)
Directions: Combine the broth, brown sugar, garlic, ginger, onion, and soy sauce or tamari in an Instant Pot and add the chunks or block chicken and stir well. Tightly lock the lid and set the pot to “Maximum Pressure” and the timer to 17 minutes, keeping “Warm” setting off. Once the machine beeps after cooking, wait for about 25 minutes to allow natural pressure release before unlatching the lid to open the cooker. Then transfer the chicken thighs into a bowl. Select “Sauté” function and set it to “High” “More” or to 400°F with the timer on 15 minutes and press “Start.” Bring the sauce to boil in the pot. Keep stirring often as it continues boiling until the sauce becomes a thick glaze, which takes about 7 minutes. Then, stop the “Sauté” function and return the chicken thighs and juices to the pot. Keep stirring until the glaze coats the chicken. Serve hot in a platter or serving plates.
Yield: 6 servings. |
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