Description
Eeasy gluten free and paleo honey sesame chicken thighs made in 20 minutes in the Instant Pot!
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs
- Salt and pepper
- 1 tbsp sesame oil
For the sauce:
- 1/3 cup coconut aminos
- 4 cloves of garlic, minced
- 2 tbsp honey
- 2 tbsp tomato paste
- 1 tbsp lime juice
- 1 tbsp sriracha
- 1/2 tsp sea salt
- Pinch of red pepper flakes (optional, for an extra kick)
- 1 tbsp tapioca starch
For garnish
- Green onions, diced
- Sesame seeds
Instructions
- In a bowl, whisk together the coconut aminos, garlic, honey, tomato paste, lime juice, sriracha, salt, and red pepper flakes (all of the sauce ingredients besides the tapioca starch) . Set aside.
- Season the chicken thighs with salt and pepper. Turn your Instant Pot on to sauté; once preheated add the sesame oil and sear your chicken thighs for 2 minutes per side. Turn sauté function off.
- Pour your sauce into the instant pot, gently stir everything, then lock the lid into place and set to pressure cook on HIGH for 15 minutes. When done cooking, allow steam to release naturally for 5 minutes, then turn off the Instant Pot and manually release the rest of the pressure.
- Use tongs to remove the thighs onto a plate.
- Turn Instant Pot back to the sauté function with the sauce still in the pot, then stir in the tapioca starch. Allow to simmer for about 5 minutes to thicken. Pour the sauce over your chicken thighs, garnish with green onion and sesame seeds, and serve!