Instant Pot Brown Sugar Garlic Chicken

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• 1 1/2 – 2 lbs. bone-in skin-on chicken thighs
• salt
• ground black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 – 3/4 cup chicken broth
• 3 tablespoons brown sugar
• 1/2 teaspoon apple cider vinegar
• 3 dashes cayenne pepper
• 1/4 teaspoon salt or more to taste
• 1 tablespoon chopped parsley

1. Season the chicken thighs with salt and ground black pepper
   on both sides of the chicken. Turn on the Saute mode on your Instant 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.
2. 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. 
3. 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.

• I used a 6-quart Instant Pot. If you don’t have an Instant
  Pot, you can make this recipe in a slow cooker, or on your stove top. If you
  use a slow cooker, Use high heat and cook for 3 hours. For stove top, just
  pan-fry the chicken and then add in all the ingredients of the sauce. Simmer on
  low heat and cook until the chicken meat is tender. 
• I used organic chicken thighs, so they are very small. If
  you use regular chicken thighs, you can increase the pressure cooking time to
  10 minutes for tender meat.

This Recipe adapted from >>>> Click Here

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