Ingredients:
1 1/2 – 2 lbs. bone-in skin-on chicken thighs
Salt
Ground black pepper
2 Tbsp olive oil
4 cloves garlic, minced
1/2 – 3/4 cup chicken broth
3 Tbsp brown sugar
1/2 tsp apple cider vinegar
3 dashes cayenne pepper
1/4 tsp salt or more to taste
1 Tbsp chopped parsley
Directions:
* Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on your pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.
* Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes.
* When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too watery. Add the chopped parsley and serve immediately. (RASA MALAYSIA)
