How to make shredded chicken tacos in the instant pot:
One-Pan Sriracha Chicken And Veggies
How to make shredded chicken tacos in the instant pot:
Recipe Summary One-Pan Sriracha Chicken And Veggies
A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.Ingredients | Shredded Chicken Instant Pot Recipes Chicken
4 skin-on chicken thighs
salt and ground black pepper to taste
¼ cup butter, divided
½ red onion, sliced
8 cloves garlic, minced
4 baby red potatoes, quartered
1 red bell pepper, diced
⅓ cup sriracha sauce
⅓ cup brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season chicken thighs with salt and pepper.
Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Info | Shredded Chicken Instant Pot Recipes Chicken
prep:
20 mins
cook:
43 mins
total:
1 hr 3 mins
Servings:
4
Yield:
4 servings
TAG : One-Pan Sriracha Chicken And Veggies
Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,
