Ingredients
Chicken and Seasoning
- 1.5 lbs. chicken drumsticks (about 6 drumsticks)
- 1 tsp. smoked paprika
- 1/2 tsp. turmeric powder
- Sea salt, to taste
- Black pepper, to taste
Cooking Fats and Oils
- 2 tbsp. grass-fed ghee
- 2 tbsp. olive oil
Vegetables and Aromatics
- 1 large onion, cut into cubes
- 1 red bell pepper, cut into cubes
- 1/2 green bell pepper, cut into cubes
- 1 habanero pepper (optional – very hot; can omit or reduce amount)
- 4 garlic cloves, peeled
Additional Sauce Ingredients
- 2 tbsp. tomato paste
- 2 tbsp. coconut aminos
- 1 tbsp. unsweetened almond butter (or peanut butter if not on Whole30)
- 1/2 tsp. garlic seasoning
- 1/2 cup compliant or homemade chicken bone broth
Garnish
- 2 tbsp. freshly chopped parsley or Thai basil leaves
Instructions
- Prepare and Sear Chicken: Select the “SAUTÉ” function on the Instant Pot and wait until it displays “HOT.” Pat the chicken drumsticks dry and season them evenly with smoked paprika, turmeric powder, salt, and black pepper. Add the grass-fed ghee to the hot pot and sear the chicken for 3-5 minutes on each side until browned. Remove the chicken from the pot and set aside.
- Prepare Pepper and Garlic Purée: While the chicken sears, place the onion, red and green bell peppers, habanero pepper (optional), and garlic cloves into a food processor. Pulse until the vegetables are finely minced and nearly puréed.
- Sauté Vegetable Purée with Sauce Ingredients: Add the puréed vegetable mixture back to the Instant Pot. Stir in tomato paste, coconut aminos, almond butter, and garlic seasoning. Sauté the mixture, stirring frequently, for about 5 to 7 minutes until the vegetables are mostly cooked and the liquid has nearly evaporated. Season to taste with salt.
- Deglaze the Pot: Pour in the chicken bone broth and add olive oil to the Instant Pot. Stir well to deglaze the bottom of the pot, loosening any browned bits stuck to the surface.
- Pressure Cook Chicken: Return the seared chicken drumsticks to the Instant Pot, submerging them in the sauce. Cover the pot and select the “MANUAL” setting, setting the timer to 5 minutes. When the timer ends, carefully release the steam by opening the valve.
- Simmer Chicken in Sauce: Stir the sauce gently, then cover again and select the “MEAT/STEW” mode for 7 minutes of cooking. When complete, release the steam valve fully.
- Thicken Sauce if Needed: If the sauce is too watery, select “SAUTÉ” once more and let the sauce simmer for a few minutes until it thickens to desired consistency.
- Serve and Garnish: Transfer the cooked chicken to a serving dish and garnish with freshly chopped parsley or Thai basil. Serve alongside cauliflower rice, zucchini noodles, yams, or your preferred side.
Notes
- Habanero pepper is very spicy; reduce quantity or omit if sensitive to heat or serving children.
- Almond butter can be swapped with peanut butter if not following Whole30.
- Bone broth adds depth of flavor; homemade or compliant store-bought options can be used.
- Use fresh herbs for garnish to enhance aroma and presentation.
- Serving suggestions include low-carb options like cauliflower rice or vegetable noodles to keep the dish healthy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Liberian, West African
- Diet: Gluten Free
