Fall-Off-the-Bone Sweet & Spicy Chicken Thighs
Get ready for a flavor explosion that will make your weeknight dinners anything but boring! This Instant Pot recipe transforms simple chicken thighs into a mouthwatering meal, drenched in a rich, savory sauce that perfectly balances sweet, spicy, and umami notes. The cherry tomatoes cook down into a luscious, jammy base, while ginger and chili add a vibrant warmth. Best of all, the pressure cooker does all the hard work, delivering incredibly tender chicken in under an hour. It’s a low-carb, high-protein dish that feels indulgent but is secretly simple.
Ingredients
• 2 lbs (900g) whole chicken thighs
• 2 cups (300g) cherry tomatoes, chopped
• 5 tbsp (70g) ghee
• 2 cups (480ml) beef broth
• 3 tbsp (45ml) soy sauce or tamari
• 2 chili peppers, finely chopped
• 1 tbsp fresh ginger, grated
• 3 tsp stevia powder
• 1 tsp salt
• ½ tsp cinnamon
Instructions
1. Directions
2. Set your Instant Pot to the ‘’Sauté’’ function. Once hot, melt the ghee in the inner pot.
3. Add the chopped cherry tomatoes, salt, stevia, cinnamon, and grated ginger. Stir well and cook for 10-12 minutes, allowing the tomatoes to break down and soften into a jammy sauce.
4. Stir in the soy sauce and chopped chili peppers, and continue to cook for another 5 minutes to let the flavors meld together.
5. Place the chicken thighs into the pot, nestling them into the sauce. Pour the beef broth over everything.
6. Secure the lid and turn the steam release handle to the ‘’Sealing’’ position. Select the ‘’Manual’’ or ‘’Pressure Cook’’ button and set the timer for 20 minutes on high pressure.
7. When the cooking cycle is complete, carefully perform a quick pressure release. Once the pin has dropped, open the lid.
8. Stir the chicken and sauce together. Serve immediately, spooning extra sauce over the thighs.
Nutritional Information
• Nutrition Per Serving
• Calories: 491
• Total Fat: 26.9g
• Net Carbs: 3g
• Protein: 55.7g
• Fiber: 1g
Pro Tips
• for Perfect Chicken
• For extra flavor, sear the chicken thighs in the ghee for 2-3 minutes per side before adding the tomatoes. Remove the chicken, proceed with the recipe, and add the seared chicken back in at step 4.
• If you prefer a thicker, glaze-like sauce, remove the cooked chicken from the pot. Set the Instant Pot back to ‘’Sauté’’ and let the sauce simmer for 5-7 minutes until it reduces to your desired consistency.
• Adjust the spice level to your liking. For a milder dish, remove the seeds from the chili peppers before chopping. For more heat, add an extra chili or a pinch of red pepper flakes.
• This recipe works well with boneless, skinless chicken thighs too. If using boneless, reduce the pressure cooking time to 15 minutes to keep them tender and juicy.
FAQ
Q: Can I use boneless chicken thighs for this recipe
A: Yes, this recipe works well with boneless, skinless chicken thighs. To keep them tender and juicy, reduce the pressure cooking time to 15 minutes.
Q: How do I make the sauce thicker
A: To create a thicker, glaze-like sauce, remove the cooked chicken from the pot. Set the Instant Pot to the ‘Sauté’ function and let the sauce simmer for 5-7 minutes until it reduces to your desired consistency.
Q: Is this sweet and spicy chicken recipe low-carb
A: Yes, this is a low-carb and keto-friendly recipe. Each serving contains only 3g of net carbs, making it a great high-protein meal.
Q: How can I make this dish less spicy
A: To adjust the heat level for a milder dish, simply remove the seeds from the chili peppers before chopping them. You can also use fewer chili peppers.
