Marinate chicken in a simple sauce and grill it up to perfection in this simple, tasty garlic ginger chicken thighs recipe.
Instant Pot Garlic-Ginger Chicken Thighs
- Combine the chicken, onion, garlic, ginger, aminos/tamari, juice, and pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
- Set Instant Pot to Saute with coconut oil. When display says HOT, sear chicken in the instant pot for 1-2 minutes per side. Do in batches if necessary.
- Add the marinade to the instant pot with chicken broth.
- Cover with the lid securely. Set the Instant Pot to Manual/Pressure Cooking mode. Cook on high pressure for 8-10 minutes depending on how big the thighs are. Natural release for 10 minutes before hitting the manual release of pressure. Pull chicken out and let rest for 5 minutes before serving.
Calories: 156kcal | Carbohydrates: 4g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 615mg | Potassium: 373mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
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