~1 Tablespoon oil (coconut, olive or your favorite)
½ cup bone broth or stock of choice
¼ cup honey
2 teaspoons blackstrap molasses
1 medium lemon, zest & juice
Garnish: sesame seeds, chopped scallions
Instructions
Pat chicken thighs dry with paper towels. Make the spice rub by combining the paprika, garlic powder, cumin, ginger, cinnamon, coriander, saffron, salt, and pepper. Coat the chicken with the rub well on all sides.
Set the InstantPot to “saute” with the lid off. When hot, add oil to InstantPot, place seasoned chicken thighs in pan and brown on all sides, about 15 minutes total.
Add the broth to the pot and turn the InstantPot to “Keep Warm/Cancel” and place lid on. Set to “Manual” and set time to 10 minutes, making sure the steam valve is set to “sealing”.
After the drumsticks have finished, press the “Keep Warm/Cancel” to turn off. Manually release the pressure by moving the steam valve to “venting” (use caution as the steam is hot).
Remove the lid and remove the chicken, place on place or in large bowl and cover tightly with foil to keep warm. Leave the juices rendered from the cooking process in the pan. Turn the InstantPot back to “Saute”.
In a small bowl, whisk together the honey, molasses, lemon juice and zest. Pour into the pot with the reserved cooking juices and continue sautéing, whisking occasionally until the liquid has reduced to a thick sauce, about 5-10 minutes. (If you accidentally let it go too long, it’ll get too thick and sticky to use, just add a couple of tablespoons of water and whisk to smooth it out.)
Coat the drumsticks with the sauce. Serve garnished with sesame seeds and chopped scallions, as desired.