INSTANT POT BROWN SUGAR GARLIC CHICKEN

INGREDIENTS

1 1/2 - 2 pounds. chicken thighs

salt

ground black pepper

2 tablespoons of olive oil

4 garlic cloves, minced

1/2 - 3/4 cup chicken stock

3 tablespoons brown sugar

1/2 teaspoon apple cider vinegar

3 dash of cayenne pepper

1/4 teaspoon salt or more to taste

1 tablespoon minced parsley

INSTRUCTIONS

Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on Saute mode on your Instant Pot. Once the pot is fully heated and warmed, add olive oil. Lubricate the chicken thighs (first with the skin side down) until both sides are beautifully brown. You can also cook the chicken in a pan and then transfer it to Instant Pot.
Add chopped garlic and fry until light brown. Add chicken stock, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pan and select Manual and set High Pressure for 8 minutes.
When a beep sounds, switch to Quick Release mode. When the valve falls, carefully remove the lid and switch to sauté mode to reduce the sauce if it is too watery. Add chopped parsley and serve immediately.

NOTES

I used a 6 quart Instant Pot. If you don't have an Instant Pot, you can cook this recipe in a slow cooker or on a stove. If you are using a slow cooker, use heat and cook for 3 hours. To cook on the stove, simply fry the chicken and add all the ingredients of the sauce. Cook over low heat and cook until the chicken meat is tender.

I used organic chicken thighs, so they are very small. If you use regular chicken thighs, you can increase the cooking time under pressure to 10 minutes for tender meat.

This article is adapted from this site.

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