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A low carb instant pot chicken recipe from Mellissa Sevigny of I Breathe Im Hungry

Belizean Stewed Chicken in the Instant Pot – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 8 servings 1x
  • Category: Low Carb Instant Pot Recipe
  • Cuisine: Belizean

Description

A low carb Belizean Stewed Chicken recipe made in your Instant Pot! Homey and comforting, this is an economical keto chicken dinner that the entire family will love!


Ingredients

Scale
  • 4 whole chicken legs (thigh and drumsticks, separated into 8 pieces)
  • 1 Tbsp coconut oil
  • 2 Tbsp recado rojo or achiote seasoning/paste
  • 2 Tbsp white vinegar
  • 3 Tbsp Worcestershire sauce
  • 1 cup sliced yellow onions
  • 3 cloves garlic, sliced
  • 1 tsp ground cumin
  • 1 tsp dried oregano (Mexican if you can get it!)
  • 1/2 tsp ground black pepper
  • 1 Tbsp granulated sugar substitute (I used erythritol)**
  • 2 cups chicken stock
  • DON’T ADD SALT

Instructions

  1. Combine the recado or achiote paste, vinegar, Worcestershire sauce (or soy sauce), cumin, oregano, pepper and sweetener in a large bowl.
  2. Mix well.
  3. Add the chicken pieces and rub the marinade into the skin. Marinate for at least one hour up to overnight.
  4. Place the insert in your Instant Pot and set to saute.
  5. Heat the coconut oil and brown the chicken in batches, skin side down for about 2 minutes per side (reserve the marinade to add back in later.)
  6. Remove the seared chicken to a plate and set aside.
  7. Add the onions and garlic to the Instant Pot and saute for 2-3 minutes until steaming and softened.
  8. Add the chicken pieces back to the Instant Pot.
  9. Pour the chicken broth into the bowl containing the remaining marinade and stir well.
  10. Pour the broth/marinade over the chicken pieces in the Instant Pot.
  11. Seal the Instant Pot according to manufacturers instructions.
  12. Set the Instant Pot to Manual, High pressure, for 20 minutes.
  13. When the timer goes off, release the steam.
  14. Taste the sauce and add a little salt if needed (it probably won’t need it,) then serve the chicken hot, garnished with cilantro if desired.

Notes

** See the IBIH Pantry Page for products I use and recommend for best results!

Approximate nutrition info breakdown:

1 leg or small thigh: 279 calories, 18g fat, 0g carbs, 28g protein

1/4 cup sauce: 40 calories, 4g protein, 3g net carbs, 0g protein


Nutrition

  • Serving Size: 1 pc chicken, 1/4 cup sauce
  • Calories: 319
  • Fat: 22g
  • Carbohydrates: 3g net
  • Protein: 28g

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