Instant Pot Spicy Paleo Chicken (Dairy & Gluten-Free)

1. Pat the chicken dry with paper towels.
2. 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.
3. 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.
4. 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.
5. 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.)
6. 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”.
7. While the chicken is cooking, whisk together the honey, molasses, lemon juice and sirracha in a small bowl.
8. 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!
9. 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.
10. 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.
11. 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.
12. Garnish with cilantro, sesame seeds and green onion. Serve with cauliflower rice or fried plantains!

Recipe from: thesewildacres.com