Chili Soy Chicken Thighs In The Instant Pot (Low Carb)

These low carb chili soy chicken thighs are super easy to make in the Instant Pot. Just brown, cook and serve. A flavorful low carb dinner that has only 1.0g net carbs per serving!

 I recently bought chili garlic sauce from an Asian grocery store and have been using it in everything. I’ve seen it in the grocery stores but I never tried it until now. It has so much flavor and makes a great base for dishes like these chili soy chicken thighs. Add in the extra bonus of making this low carb chicken recipe in the Instant Pot and you have a dinner I can whip up in hurry. I intentionally made this low carb but with a few tweaks you can make this into a regular take out worthy dinner if you wish. 

My first recipe with the chili soy combination was my chili soy salmon recipe. It only uses 4 ingredients and this sauce is awesome with the fatty salmon. We would eat that dish more often if I could easily get good salmon at a good price. So that is why I tried the chicken thighs today. They are very inexpensive and I always have some in the freezer. 

Chicken Thighs In The Instant Pot

I love the Instant Pot because it cooks meat so quickly and because you can brown them as well. Here is the recipe in a nutshell:

• Press the saute button on the Instant Pot and adjust the temp to high.
• Add coconut oil to Instant Pot and brown the chicken thighs.
• In the meantime, mix the soy sauce, chili garlic sauce, Swerve sweetener and fresh ginger together and then pour over the browned chicken.
• Hit cancel on the Instant Pot and the secure the lid. Move the pressure release valve to seal and press the manual button for 12 minutes. 
• Let the pressure come down naturally.
• To thicken the sauce, add glucomannon (see below) or cornstarch. (optional).
• Sprinkle sesame seeds on top if you using.

 You can make this dish in the slow cooker too. Just brown the thighs before adding them to the slow cooker. 

A note about the sauce. It will be thin because I haven’t used anything thickeners. However for a low carb thickener, try powdered glucomannan root. Add a half teaspoon to a tablespoon of water and mix well. Then add it to the sauce only and let it heat up until it thickens. If you don’t care about carbs you can use corn starch to thicken. You can also take out the chicken thighs and let the sauce simmer and thicken.

The nutritional information for 1 serving is:

304 cals / 15.2g fat / 6.2g carbs / 5.2g fiber / 38.7g protein = 1.0g net carbs

If you are interested in the products I used in this recipe like the glucomannan, Swerve sweetener, chili garlic sauce or Instant Pot, you can find them on my my Amazon page here.

Looking for more low carb Instant Pot recipes? Try this Butter Chicken recipe too!

4.5 from 2 votes

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Low Carb Chili Soy Chicken Thighs in Instant Pot

These low carb chili soy chicken thighs are super easy to make in the Instant Pot. Just brown, cook and serve. A flavorful low carb dinner that has only 1.0g net carbs per serving!

Course Main Course

Cuisine Chinese

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6

Calories 304 kcal

Author Denise

Ingredients

• 6 tablespoons soy sauce
• 3 tablespoons garlic chili sauce
• 2 tablespoons Swerve sweetener
• 1 teaspoon grated ginger
• 1 tablespoons coconut oil
• 6 chicken thighs, bone in, skinless
• ½ teaspoon glucomannon powder (optional)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Hit the sauce button on the Instant Pot and adjust the heat to high. Add the coconut oil and when it's melted place the chicken thighs in and brown both sides (about 3 minutes each side).

2. Meanwhile mix the soy sauce, garlic chili sauce, sweetener and ginger. 

3. When chicken thighs are browned, press the cancel button and then pour sauce over them.

4. Secure the lid and push the pressure release valve to the back to seal it. Press the manual button for 12 minutes.

5. When the  chicken is done, let the pressure release naturally.

6. To thicken the sauce you can take out the chicken and use glucomannon (low carb) or cornstarch (not low carb). For the glucomannon take ½teaspoon and mix it with 1 tablespoon of cold water. Then pour into the pot and mix until the sauce thickens.  You can also take out the chicken thighs and hit the sauce button and simmer until the sauce condenses and thickens.

7. Sprinkle sesame seeds over chicken when serving if you are using them.

8. Also you can make this in the slow cooker. Just brown the chicken on the stove first. Make the sauce with everything except the glucomannon and pour over. Cook as you normally would in a slow cooker.