INGREDIENTS
- 1 tbsp olive oil
- 1 1/2 – 2 lbs chicken wingettes
- 4 cloves minced Garlic
- 1/3 cup chicken broth
- 3 tbsp lime juice
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp chopped cilantro
- Additional chopped cilantro for garnish
INSTRUCTIONS
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Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, brown the chicken on 2 sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
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Add garlic and cook for 1-2 minutes more.
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Return all chicken to the pot. Add broth and lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Sprinkle cayenne, salt and cilantro over the top. Do not stir.
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Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
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When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
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Carefully remove the meat from the pot to a foil-lined baking sheet and set under a broiler until golden brown, about 5 minutes.
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Serve warm sprinkled with additional cilantro.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis