INGREDIENTS (serves 4)
2 chicken breasts
2 tbsp. Olive oil
3 tbsp. organic ketchup
1.5 tsp. sea salt
2 tbsp. minced garlic
1/4 cup coconut aminos
1/4 cup local honey
Broccoli, Rice or any Veggie you want with chicken
Place Chicken breasts in your Instant Pot or crock pot. Mix together ketchup, sea salt, garlic, coconut aminos, and honey. Pour on top of the chicken..Make sure chicken is fully submerged.
For crock pot, cook on high for 3-4 hours on high (5-6 on low setting).
For Instapot…Secure the lid, close the pressure valve and press “Manual” If using frozen chicken. Press the “+” button until 40 is displayed. If using fresh chicken, press the “-” button until 18 minutes is displayed (this could vary slightly)
Allow the chicken to cook then quickly release the pressure valve once complete.
Remove the lid when safe to do so and shred the chicken slightly with two forks (this is a suggestion not a requirement)
Now remove the chicken from the stainless steel basin and press the “Cancel” button followed by pressing the “Sauté” button
Allow the sauce to reduce by allowing it to sauté for 5 minutes
Shred chicken for either process. Pour extra sauce on top. Serve over vegetable of your choice, or rice. We ate ours with steamed broccoli. SO delish!
Made Tangy Chicken (with thighs) in my instant pot last night and the whole family loved it — kids & hubby!! I doubled the recipe & it worked great.
So glad it worked out so good!! :))
I made the tangy chicken tonight. I used thigh meat and it came out very nice. The sauce is tasty and I paired it with a Trader Joe wild rice mix and grated yams. I also served a side of hashed yams fried up in cast iron pan with ghee. The combo of the chicken and the rice mix and yams was pretty tasty! We prefer dark meat. It’s so easy to overcook white meat . The sauce was very nice! I’ll make it again! It would be good as stir fry I think too.