Instant Pot Ginger Chicken
- Set to Saute with half of the coconut oil in the pot. When the display says hot, sear the chicken to brown on all sides. Do in batches if the pot is too crowded. Remove chicken from pot and add remaining coconut oil to the pot.
- Combine the diced onion, garlic, and ginger in the Instant pot and cook for 3 minutes until browned. Deglaze with the chicken broth, scraping up any of the browned bits.
- Place the chicken legs and sea salt in the Instant Pot with the cooked onions and ginger.
- Cover the lid. Set the Instant pot to Manual/Pressure Cooking mode. Cook for 18 minutes on high pressure. Then let the pressure release naturally for 10 minutes, followed by manual pressure release.
Calories: 236kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 714mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
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