Okay, guys I cannot wait to share this recipe today. The instant post has seriously changed my life. I got it on prime day last year at half off, and have recommended it to so many friends that are loving it as well!
(If you missed my post on how I make Golden Milk in it, go check it out here).
We ended up buying my mom the same one for Christmas and she is obsessed too! She and my sister have been cooking machines since they started using it.
Mom is the best for an ego boost haha.
I’ve been trying to budget my grocery shopping more lately. There’s a couple local farm stand type markets that sells produce very cheap, there aren’t really organic choices, but it is stuff that is local and in season mostly, which is great.The only problem I have it lack of time to stop at multiple stores every week, but I am trying since it really does make a difference! I budget to buy my meats, dairy, eggs organic/pasture raised (which I mostly get from a farm delivery), then try to keep it cheap with fruits and veggies I can just wash well. I have also been trying to buy cheaper cuts of meat. The problem is, Mike and Ella are pretty much the same person and picky (having expensive taste), where Jaxon and I will eat anything. I purchased a big family pack of chicken thighs thinking I could just cook it all up to have for lunches half the week and dinner for the kids and I one night (since Mike won’t eat chicken thighs). I have to say this is one of my favorite things I have made in my instant pot (aside from cheesecake … OMG!)
It all starts with butter from my farm, always.
Then a few more simple ingredients and 15 minutes of cooking once the pot comes to pressure!
I looooooooooooooove coconut aminos! It is SUCH a great alternative to soy sauce (or even Bragg’s liquid aminos) since it is soy-free and I really try to avoid soy as much as possible. I also highly recommend Borsari seasoning. My favorites are the citrus and the savory, we use it for EVERYTHING and it really adds the best flavor:
This chicken is seriously so amazing. It pairs great with my cauliflower rice!
Jaxon are TWO PLATES of this, then enjoyed it for lunch the next day with me. Ella would not even try it because the chicken looked “stained.” 5-year-olds! I tried giving her the more “white” looking pieces, and convincing her to at least try one bite, telling her how amazing it was, but she told me she only likes my other chicken that isn’t brown and stained. Whatever, more for me and Jax! I honestly think Mike secretly ate some too, he was asking a million questions about it and I went to work and it looked like some was gone from the plate I made Ella (that I know she did not try).
Instant Pot Chicken Thigh Recipe
- about 2 1/2 pounds chicken thighs
- 1 small onion, sliced thin
- 1/4 cup coconut aminos
- 1/4 cup water
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Savory Borsari seasoning (it is double the price on Amazon, so if you can find it in Whole Foods you will save!)
- 1/4 teaspoon ground black pepper
- 1 TBSP butter or ghee (you can sub olive oil, avocado oil or coconut oil if dairy-free)
Turn instant pot on the sauté setting. Add butter to the pan and then add onions. Stir onions until soft (about 5 minutes or so) then add the chicken and the remaining ingredients and stir. Turn pot off then tighten lid and make sure you have steam valve set on seal not vent. Cook on high pressure for 15-17 minutes and quick release to vent, carefully removing the lid when the steam has released (there really wasn’t much steam on this one for me) and shred the chicken a bit and enjoy! If you want to freeze the leftovers, add all the liquid to it in a freezer safe container like a pyrex. Please let me know if you try it!