Hard Work Generates Results

Instant Pot Chicken Yum Yum


At first I thought the name was silly, but after trying this delicious recipe from http://predominantlypaleo.com I think it deserves 3 Yums.

All plated up and ready to go into my belly

Perfect meal to have for lunches. This was so easy to make.


  • 2 pounds boneless chicken thighs (frozen or fresh)
  • 3 tablespoons homemade or high quality store-bought ketchup
  • 1.5 teaspoons sea salt
  • 2 teaspoons garlic powder (or minced)
  • 1/4 cup ghee
  • 1/2 teaspoon finely ground black pepper
  • 3 tablespoons gluten free organic tamari or 1/4 cup coconut aminos
  • 1/4 cup local honey
About to go into the pressure cooker!!!


  1. Place all ingredients in your Instant Pot
  2. Stir to combine and coat the chicken
  3. Secure the lid, close the pressure valve and press “Manual”
  4. If using frozen chicken, press the “+” button until 40 is displayed
  5. If using fresh chicken, press the “-” button until 18 minutes is displayed (this could vary slightly)
  6. Allow the chicken to cook then quick release the pressure valve once complete
  7. Remove the lid when safe to do so and shred the chicken slightly with two forks (this is a suggestion not a requirement)
  8. Now remove the chicken from the stainless steel basin and press the “Cancel” button followed by pressing the “Saute” button
  9. Allow the sauce to reduce by allowing it to saute for 5 minutes
  10. Serve over vegetable of your choice, we ate ours on roasted cauliflower. Or if you can eat rice, do it up starchy style!