Introduction
As the holiday season approaches, many of us start planning festive meals that cater to a variety of dietary preferences. This dairy free Asian chicken legs instant pot recipe is a perfect solution! It combines the comforting flavors of Asian cuisine with the convenience of an Instant Pot, making it ideal for busy holiday gatherings. Not only is this dish delicious, but it is also gluten-free and dairy-free, ensuring that all your guests can enjoy it without worry.
The Instant Pot cooks the chicken legs to perfection, resulting in tender, juicy meat that falls off the bone. The marinade infuses the chicken with an irresistible flavor profile that includes soy sauce, ginger, and garlic. Plus, the recipe is quick and straightforward, allowing you to spend more time with your loved ones and less time in the kitchen.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 chicken legs (drumsticks and thighs)
- 1/4 cup gluten-free soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Start by preparing the marinade. In a bowl, whisk together the gluten-free soy sauce, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and sesame oil until well combined.
- Place the chicken legs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Once marinated, remove the chicken legs from the marinade and set aside. Reserve the marinade for later use.
- Turn the Instant Pot to the “Sauté” function and add a small amount of oil. Once hot, add the chicken legs, skin-side down, and sear for about 3-4 minutes until browned. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
- Pour the reserved marinade into the Instant Pot, scraping up any browned bits from the bottom. This will enhance the flavor of your dish.
- Add the chicken legs back to the pot, ensuring they are submerged in the sauce. Close the lid and set the valve to “Sealing”.
- Select the “Manual” or “Pressure Cook” setting and adjust the timer to 15 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.
- Remove the chicken legs from the pot and set them on a plate. If you prefer a thicker sauce, turn the Instant Pot back to “Sauté” mode, mix the cornstarch with a tablespoon of water to create a slurry, and stir it into the sauce until thickened.
- Serve the chicken legs drizzled with the sauce and garnish with chopped green onions and sesame seeds.
Why Choose This Recipe?
This dairy free Asian chicken legs instant pot recipe stands out for its rich flavors and healthy ingredients. It is not only suitable for those with dairy intolerances but also for anyone looking to enjoy a lighter holiday meal without sacrificing taste. The combination of savory soy sauce and sweet honey creates a delightful balance that pairs perfectly with rice or steamed vegetables.
Additionally, using the Instant Pot saves time and energy. Preparing meals in this versatile appliance means you can focus on entertaining rather than slaving away in the kitchen. This recipe is also easily customizable; feel free to add your favorite vegetables or spices to the marinade for a unique twist.
Tips for Success
To ensure your chicken legs turn out perfectly, here are some tips to keep in mind:
1. **Marinate Well**: For the best flavor, allow the chicken to marinate for at least 30 minutes. If time permits, marinate overnight for even deeper flavor infusion.
2. **Sear for Flavor**: Searing the chicken legs before pressure cooking adds a delicious depth of flavor. Don’t skip this step!
3. **Natural Release**: Allowing for a natural pressure release helps keep the chicken tender and juicy.
4. **Adjusting Thickness**: If you prefer a thicker sauce, simply add a cornstarch slurry towards the end of cooking.
5. **Serving Suggestions**: Serve with jasmine rice or quinoa, and pair with a side of steamed broccoli or stir-fried vegetables for a complete meal.
Frequently Asked Questions
Can I use frozen chicken legs for this recipe?
Yes, you can use frozen chicken legs, but you will need to increase the cooking time to about 20-25 minutes. Ensure they are fully cooked to an internal temperature of 165°F.
Is there a substitute for soy sauce?
Absolutely! You can use coconut aminos or a homemade soy sauce substitute made from broth and spices for a soy-free option.
Can I double this recipe in the Instant Pot?
Yes, you can double the recipe, but ensure not to exceed the maximum fill line of your Instant Pot. The cooking time remains the same.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Conclusion
This dairy free Asian chicken legs instant pot recipe is sure to be a hit at your holiday gatherings. It brings together the ease of modern cooking with the timeless flavors of Asian cuisine. Whether you’re hosting a large dinner or a cozy family gathering, this dish provides a satisfying and nutritious option that everyone will love. So, gather your ingredients, fire up your Instant Pot, and enjoy a delicious meal with your loved ones this holiday season!
