Chinese Braised Chicken with Bok Choy (Instapot)


  • 2 tbsp cooking fat (ghee avocado oil, etc.)
  • 3 lb chicken drumsticks or 2-3of chicken breast or thighs
  • 1-3 cloves garlic minced
  • 1 cup shitake sliced
  • 2 tsp ginger inced
  • 1/4 cup coconut aminos
  • 1 cup brother or water
  • 1 lb bok choy optional
  • Sauce
  • 3 dates pitted
  • 2 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 2 tbsp homemade sriracha or
  • 1 tbsp red pepper flakes


  1. Press "saute" on the Instant Pot and add the cooking fat. Add the garlic, ginger, and shitake and saute for 1-2 minutes. Add in the chicken and brown it for few minutes. Add in the coconut aminos and broth. Put the lid on. Press "cancel" then press "poultry" and cook it on high pressure for 50 minutees to get the chicken to be fall-off-the-bone tender
  2. When the timer goes off, release the pressure by turning the valve or allow 10-20 minutes natural release if you have time. Throw in the bok choy, press "manual" and cook on high pressure for 5 minutes
  3. Place all the sauce ingredients into a blender and blend, pour the sauce over the chicken and enjoy!

Recipe Notes

You can use boneless chicken (cubed) and cook this in the Instapot for 15-20 minutes.  You can also use boneless chicken (cubed) and cook this on the stove top for 20-30 minutes.  Same idea: saute garlic/ginger/shitake, brown the chicken, add broth and cocnut aminos then simmer, add in the bok choy at the end for 5-10 minutes.