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!
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).
Meanwhile mix the soy sauce, garlic chili sauce, sweetener and ginger.
When chicken thighs are browned, press the cancel button and then pour sauce over them.
Secure the lid and push the pressure release valve to the back to seal it. Press the manual button for 12 minutes.
When the chicken is done, let the pressure release naturally.
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.
Sprinkle sesame seeds over chicken when serving if you are using them.
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.