Directions
Place you chicken pieces (I cut up half of a chicken and used all the different pieces with bone-in, skin-on) on the bottom of your instant pot.
Add in the apple cider vinegar, coconut aminos, garlic cloves, bay leaves, and black pepper. Close the top of your instant pot making sure the top nozzle is on "Sealing" to keep all the steam in. Set the Instant Pot to "Manual" and the timer to 15 minutes. Let the Instant Pot naturally release (after it beeps let it stay on the warm function for another 15 minutes). Once you are ready to open, set the nozzle to "Venting" and wait until remainder of the steam escapes before lifting the lid open.
Line a baking tray with aluminum foil and set your oven to the "Broil" option. Place just your done chicken on the tray from the instant pot leaving all the juices behind. Broil for 3-4 minutes until the chicken has a nice golden color to it.
Meanwhile, as the chicken is broiling, set your Instant Pot to the "Saute" function. Once the broth is bubbling, Add a tablespoon or two of the broth to a little cup. Add the cornstarch to the cup and mix until no clumps are seen. Add the mixture back to your Instant Pot to thicken up your broth (should take about 5 minutes).
Once chicken is done broiling, add it back to the Instant Pot, and taste for salt and pepper. Carefully spoon the broth over the chicken. Enjoy over some brown rice!
Ingredients
1 servings
6 servings
- Amount per serving
- Calories280
- % Daily Value *
- Total Fat 17g22%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 127mg43%
- Sodium 796mg35%
- Total Carbohydrate 6g3%
- Dietary Fiber 0g
- Total Sugars 3g
- Protein 23g
- Potassium 39mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Place you chicken pieces (I cut up half of a chicken and used all the different pieces with bone-in, skin-on) on the bottom of your instant pot.
Add in the apple cider vinegar, coconut aminos, garlic cloves, bay leaves, and black pepper. Close the top of your instant pot making sure the top nozzle is on "Sealing" to keep all the steam in. Set the Instant Pot to "Manual" and the timer to 15 minutes. Let the Instant Pot naturally release (after it beeps let it stay on the warm function for another 15 minutes). Once you are ready to open, set the nozzle to "Venting" and wait until remainder of the steam escapes before lifting the lid open.
Line a baking tray with aluminum foil and set your oven to the "Broil" option. Place just your done chicken on the tray from the instant pot leaving all the juices behind. Broil for 3-4 minutes until the chicken has a nice golden color to it.
Meanwhile, as the chicken is broiling, set your Instant Pot to the "Saute" function. Once the broth is bubbling, Add a tablespoon or two of the broth to a little cup. Add the cornstarch to the cup and mix until no clumps are seen. Add the mixture back to your Instant Pot to thicken up your broth (should take about 5 minutes).
Once chicken is done broiling, add it back to the Instant Pot, and taste for salt and pepper. Carefully spoon the broth over the chicken. Enjoy over some brown rice!