A savory Instant Pot chicken thigh dinner with onions, carrots, and a glaze-like balsamic sauce. Keto, low carb, and gluten free.
Pat chicken thighs dry with paper towels. Generously season on both sides with salt and pepper.
When the display reads HOT, work in 2-3 batches to add chicken thighs to the pot in a single layer. Don’t crowd them. Cook for a few minutes on each side before transferring to a plate. Repeat for the remaining thighs.
Add red wine and balsamic vinegar. Stir together, loosening any flavorful brown bits stuck to the bottom of the pot.
This recipe yields 7 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 24g||37%|
|Saturated Fat 1g||3%|
|Trans Fat 0g|
|Total Carb 8g||3%|
|Dietary Fiber 1g||4%|