Perfect for any weeknight, these succulent chicken pieces take about 30 minutes to prepare (thanks to the Instant Pot). The sweet and sticky sauce makes this dish taste like you spent all day making it.
How to Make It
Combine first 5 ingredients (through crushed red pepper) in a medium bowl; set aside.
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in 1 1/2 teaspoons of the oil. Add half of the chicken to cooker; cook 4 minutes, browning on all sides. Remove chicken from cooker, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining half of chicken. Add shallots to cooker; cook 2 minutes, stirring frequently. Add 1/2 cup water, scraping cooker to loosen browned bits; stir in black pepper. Turn cooker off. Place chicken on top of shallots; top with sweet potato, and drizzle with 2 tablespoons soy sauce mixture. Do not stir.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 8 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
Remove chicken, potato, and shallots with a slotted spoon, and place on a platter. Add remaining soy sauce mixture and spreadable fruit to cooking liquid in cooker. With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, cook, stirring constantly, until reduced to 1 cup (about 2 minutes). Spoon sauce over chicken, potatoes, and shallots. Sprinkle with thyme, if desired.
