Recipe Details
Ingredients
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½cupdistilled white vinegar
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¼cupsoy sauce
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2tablespoonsminced garlic
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1tablespoonolive oil
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1tablespoonbrown sugar
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1teaspoonblack peppercorns, roughly cracked
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2bay leaves
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1largeonion, sliced
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1 ½poundsbone-in, skin-on chicken thighs
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1tablespoonchopped scallions
Cooking Directions
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Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
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Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
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Select high pressure according to manufacturer’s instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
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Line a baking sheet with aluminum foil.
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Release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.
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Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories352 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 5g |
27% |
Cholesterol 106mg |
35% |
Sodium 1001mg |
44% |
Total Carbohydrate 9g |
3% |
Dietary Fiber 1g |
4% |
Total Sugars 5g |
|
Protein 30g |
60% |
Vitamin C 4mg |
4% |
Calcium 34mg |
3% |
Iron 2mg |
12% |
Potassium 363mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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