4 Serves
30 Mins
In a small bowl, combine the BBQ rub and seasoning.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Rub the chicken thighs thoroughly with the prepared seasoning mixture.
Set the Instant Pot to Saute mode, add olive oil, and sear the chicken thighs for 3-4 minutes per side until browned, then remove and set aside.
Pour water into the Instant Pot and use a spatula to deglaze the bottom, scraping up all browned bits.
Place the trivet inside the pot, arrange the chicken thighs on top, lock the lid, and set to high pressure for 8 minutes.
Allow a natural pressure release for 10 minutes before carefully opening the lid.
25
g95
g20
g
Yemeni
