This year we tried our hand at raising cornish-cross chickens, which went really well. Now our freezer is stocked with delicious chickens- whole, split breast and hindquarters. I can only be so creative when it comes to cooking bone-in / skin-on chicken.. soÂ if we are going to get through our freezer, I need some new recipes to switch it up. Enter Spicy Paleo Sticky Chicken in the Instant Pot!
This recipe is made in an Instant Pot aka my all time favorite kitchen appliance!Â If you don’t own one yet, nab it HERE! You will LOVE it!
A couple notes:Â
-We like spicy, so I actually used more cayenne and vegetable sirracha than what this recipe calls for. If you don’t like spicy, you can simply leave these two ingredients out and have yummy sweet sticky chicken.
–Â We grew this batch of chickens BIG. Whole they weigh about 7 lbs. If you are using smaller hindquarters, or drumsticks, adjust your cooking time accordingly (11-12 minutes for smaller hindquarters, 10 minutes for drumsticks).
– This recipe has a few more steps than my typical Instant Pot recipes, but it is so delicious, it is absolutely worth it! You can make the sauce on the stove-top while the chicken in the Instant Pot for even faster results.
– It looks like lots and lots of ingredients, but really it is a handful of common seasonings to make the rub. I’ve been getting all my organic spices from a place called Thrive Market.
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It is important to use other quality ingredients, such as choosing an organic and unsulfered molasses, to keep all the wonderful nutrients in tactÂ as unsulfured molasses is high inÂ iron, magnesium, and calcium.
ThisÂ Raw HoneyÂ which is absolutely amazing, it is one of the most delicious honeysÂ I have tried!
- 2-3 Pounds Bone-In Chicken Thighs or Legs I can fit 6 hindquarters in my 6 quart Instant Pot
- 2 tbsp Coconut Oil
- 1 tbsp Chipotle Powder
- 1 tbsp Cumin
- 1 tsp Coriander
- 1 tsp Ginger
- 1 tsp Garlic Powder
- 1 tspÂ Turmeric
- 1 tbsp Himalayan Pink Salt
- 1 tsp Pepper
- 1/2 tsp Cayenne Pepper
- 1 dash Sesame Seeds
- Cilantro For Garnish
- Green Onion For Garnish
- 1/4 Cup Raw Honey
- 2 tbsp Unsulfured Black Strap Molasses
- 2 tbsp Vegetable Sirracha
- 2 tbsp Lemon Juice
- 1/2 Cup Water
Pat the chicken dry with paper towels.
Make the spice rub by combining the chipotle, turmeric, cumin, ginger, coriander, garlic, cayenne, sea salt, and black pepper. Coat the chicken with the rub well on all sides.
Add your choice of fat to the instant pot- I recommend coconut oil. Set the Instant Pot to “Saute” with the lid off. Brown the drumsticks on all sides.
Remove the drumsticks from the Instant Pot, carefully add a bit of water (about 1/2 cup) – this will hiss and boil- so use an oven mit, and don’t stand directly over the Instant Pot! Scrape the chicken bits off the bottom with a wooden spoon.
Add the steaming rack, and carefully stack the hindquarters back into the instant pot. (Note: you do not have to use the steaming rack, this is a personal preference, but I find that if I don’t use it, the skin sticks to the bottom of the Instant Pot and can tear off.)
Set the Instant Pot for Manual, and adjust the time to 12 – 13 minutes depending on how large your hindquarters are. If you are doing just drumsticks, 10 minutes is fine. Make sure the steam valve is set to “sealing”.
While the chicken is cooking, whisk together the honey, molasses, lemon juice and sirracha in a small bowl.
When the time is up, use the quick release method to vent. Do not use natural pressure- as the chicken will continue to cook and will likely be overdone. Exercise caution! I like to use a wooden spoon to move the valve- obviously the steam will be hot!
Remove the lid and carefully remove the drumsticks with kitchen tongs. Cover them with foil to keep warm. Remove the steam rack as well, but leave the juices in the Instant Pot. Turn the Instant Pot to “Saute” again and keep the lid off.
Pour your honey / molasses / lemon / sirracha mix into the Instant Pot to mix with the leftover juices. When the indicator hits “Hot,” you should have a rolling boil in the pan. Whisk occasionally (being cautious of the steam) until the liquid has reduced to a thick sauce, about 10 minutes. If you accidentally let it go too long, it’ll get too thick and sticky – simply add a couple of tablespoons of water and whisk to smooth it out.
When the sauce has thickened, turn the Instant Pot to “Keep Warm”. Using tongs, dip the hindquarters in the Instant Pot to coat with the sauce- flipping over to coat all sides.
Garnish with cilantro, sesame seeds and green onion. Serve with cauliflower rice or fried plantains!
Wondering what else your Instant Pot can do?
Instant Pot Basics: From Steamed Veggies to Instant Pot Cheescake!
New to the Instant Pot?
You might like: Which Instant Pot Is Right for Me?
I hope you find the bit of extra work this recipe requires worth it, and I would love to hear how your Instant Pot Spicy Paleo Sticky Chicken turns out!
This recipe is based on this Sticky Chicken Recipe by Bare Root Girl.