Everyday I have a list of things to accomplish that day. Most things carry over to the next day...and the next...and the next...but dinner is something that cannot be avoided. I mean. we have to eat! This recipe is easy to throw together and delicious! I like to make a big batch and eat leftovers for lunches during the week served over greens. I also like to serve it over rice or quinoa, roasted or steamed veggies, or in a wrap. Super versatile and tasty!
Thankfully my instant pot makes dinner a lot quicker and more approachable. Over the summer months I really like using it since it doesn't heat up my kitchen like my oven does. Now that soup season is upon us I use it even more! Soup everyday!!!
Instant Pot Asian Chicken (Paleo or not)
2# boneless, skinless chicken thighs
1/2 cup coconut aminos (or soy sauce)
3 TBS honey
4 cloves garlic, minced and peeled fresh
1 1/2 tsp minced ginger
1/2 tsp salt (do not add if using soy sauce)
1 onion, sliced
Place all ingredients except for chicken and onion into instant pot and whisk to combine. Add in chicken and onions and toss to coat. Lock on lid. Set to Manual setting, 15 minutes. Release pressure, remove chicken and onions from pot. Put pot on saute mode and boil sauce until thickened (about 5-10 minutes) This last step is what makes the sauce thick and syrup like without adding in refined sugars. You can also shred the chicken if you like...usually I am too lazy and don't.
You can also make it in a slow cooker. Follow the same prep steps and cook 6-7 hours on low.
