Ingredients and Weight:
- Chicken thighs, boneless and skinless: 2 pounds (900 grams)
- Soy sauce: 1/2 cup (120 milliliters)
- Coconut milk: 1 cup (240 milliliters)
- Brown sugar: 1/4 cup (50 grams)
- Garlic cloves, minced: 4 cloves
- Ginger, grated: 1 tablespoon (15 grams)
- Bay leaves: 2
- Black peppercorns: 1 teaspoon (5 grams)
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Combine the chicken, soy sauce, coconut milk, brown sugar, garlic, ginger, bay leaves, and black peppercorns in the inner pot of your Instant Pot.
- Secure the lid and set the valve to "Sealing."
- Cook on high pressure for 25 minutes.
- Once the cooking time is complete, let the pressure release naturally for 15 minutes.
- Remove the chicken to a serving platter and drizzle the flavorful sauce over it.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 20 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and flavorful
- Tender and juicy chicken
- Rich and aromatic sauce
- Filipino-inspired with American-friendly seasonings
User Comments:
- "This is the perfect weeknight meal that is quick, easy, and delicious."
- "I love the combination of coconut milk and soy sauce in the sauce."
- "The chicken was so tender and fell off the bone."
- "The flavors were spot-on and reminded me of my Filipino grandma's cooking."
- "The dish was well-seasoned and not too sweet or salty."
Special Precautions and Tips:
- Use low-sodium soy sauce if desired.
- Add more brown sugar to taste for a sweeter sauce.
- Serve with rice or noodles to soak up the flavorful sauce.
