Craving a meal that’s bursting with flavor but ridiculously easy to make? Look no further! This Instant Pot Jalapeno Chicken is your new weeknight hero. It combines the tender, fall-off-the-bone goodness of chicken thighs with a spicy, aromatic broth that will warm you from the inside out. It’s a one-pot wonder that delivers a deeply satisfying, low-carb meal with minimal effort. Get ready to set it, forget it, and then devour it!
Ingredients
• 5 bone-in, skin-on chicken thighs, about 1.5 lbs or 680g
• 2 tbsp extra virgin olive oil, 30ml
• 1 large onion, chopped
• 3 jalapeno peppers, finely chopped
• 1 chili pepper, finely chopped
• 5 cups chicken stock, 1.2L
• ¾ cup cauliflower florets, about 85g
• ¼ cup bean sprouts, 25g
• 3 tbsp fish sauce, 45ml
• 1 tbsp Swerve or other granulated sweetener
• 1 ½ tsp kosher salt
• 1 tsp freshly ground black peppercorn
• 1 tsp dried thyme
• 3 dried bay leaves
Instructions
1. Set your Instant Pot to the ‘Sauté’ function. Add the olive oil. Once shimmering, season the chicken thighs with salt and pepper and sear them skin-side down for 3-4 minutes until golden and crisp. Remove the chicken and set aside.
2. Add the chopped onion, jalapenos, and chili pepper to the pot. Sauté for 3-4 minutes until softened and fragrant.
3. Pour in a splash of chicken stock to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon.
4. Return the seared chicken to the pot. Add the remaining chicken stock, cauliflower florets, fish sauce, Swerve, dried thyme, and bay leaves. Stir gently to combine.
5. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Poultry’ or ‘Pressure Cook’ function and set the timer for 20 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
7. Remove the chicken thighs and bay leaves. Once cool enough to handle, discard the bones and skin, and shred the meat using two forks.
8. Return the shredded chicken to the pot along with the fresh bean sprouts. Stir well to combine and allow the sprouts to wilt slightly in the hot broth. Serve immediately, garnished with grated Parmesan cheese if desired.
Nutritional Information
• Per Serving: 1/5th of recipe
• Calories: 358
• Total Fats: 11.9g
• Net Carbs: 4.4g
• Protein: 55g
• Fiber: 1.4g
Pro Tips
• Pro-Tips for Success
• For a milder flavor, remove all seeds and white membranes from the jalapenos and chili pepper before chopping.
• To create a richer, creamier soup, stir in ¼ cup of heavy cream or full-fat coconut milk after shredding the chicken.
• Don’t skip the searing step! It creates a delicious fond on the bottom of the pot that adds a deep, savory flavor to the entire dish.
• Elevate your bowl with fresh garnishes like chopped cilantro, a squeeze of fresh lime juice, or sliced avocado.
FAQ
Q: How can I make this jalapeno chicken less spicy
A: For a milder flavor, remove all the seeds and the white membranes from the jalapenos and chili pepper before you chop them. You can also reduce the number of peppers used to better suit your taste.
Q: Is this Instant Pot chicken recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly and low-carb. With only 4.4g of net carbs per serving, it uses cauliflower and a granulated sweetener like Swerve to fit a ketogenic diet.
Q: Can I use boneless chicken for this recipe
A: Absolutely. You can substitute boneless, skinless chicken thighs or breasts. For boneless thighs, reduce the pressure cooking time to about 15 minutes. For chicken breasts, cook for 10-12 minutes to ensure they remain moist.
Q: What if I don’t have an Instant Pot
A: You can make this recipe on the stovetop in a large Dutch oven. Follow the searing and sautéing steps, then add the remaining ingredients, bring to a boil, reduce the heat, cover, and simmer for 45-60 minutes until the chicken is tender.
