This dish is my keto take on one of my favourite childhood meals — a sweet and tangy chicken my mother used to make on the stovetop. She always removed the bones and shredded the chicken into the sauce, and it was absolute comfort on a plate. The original recipe has been lost over time, so I went searching for something close to it and then reimagined it for how I cook now — lighter, whole-food, and keto-friendly. This version is made in the Instant Pot: simple, deeply flavourful, and ready in under an hour.
I like to serve this comforting chicken with a generous spoonful of creamy cauliflower mash to soak up the sauce, and a bright, crunchy side salad. It’s a simple combination — soft and saucy meets crisp and fresh — and somehow it makes the whole meal feel complete.
This recipe made three generous servings, or four daintier ones, and it was even better the next day — the sauce deepened beautifully overnight.
Keto Sweet & Tangy Chicken (Instant Pot)
A keto twist on a childhood favourite — tender chicken in a rich, sweet-and-tangy tomato sauce, made perfectly in the Instant Pot.
Ingredients
For the Sauce:
- 1 small onion, chopped
- 2 Tbsp tomato paste, sugar-free
- 1 can (400 g) crushed tomatoes, sugar-free
- ¼ cup water
- 2 Tbsp Worcestershire sauce, sugar-free
- 2 Tbsp erythritol ✦
- 2 tsp apple cider vinegar
- 2 tsp paprika
- 1 tsp mustard powder
- ⅛–¼ tsp cayenne pepper, to taste
- 1 tsp salt
- ⅛ tsp xanthan gum, optional
For the Chicken:
- 8 chicken thighs, bone-in, skin-on
- 1 Tbsp butter or avocado oil
- salt and freshly ground black pepper, to season
Instructions
Select Sauté mode on your Instant Pot and heat the butter or oil. Lightly brown the seasoned chicken pieces for extra flavour, then remove and set aside. (Optional)
Add the chopped onion to the pot and sauté for 2–3 minutes until softened.
Stir in the tomato paste, crushed tomatoes, water, Worcestershire sauce, sweetener, vinegar, paprika, mustard powder, cayenne, and salt.
Return the chicken to the pot and turn to coat in the sauce.
Seal lid and cook on HIGH pressure for 10 minutes, then natural release for 10 minutes.
Open the lid and simmer on Sauté for 5–10 minutes to reduce and thicken the sauce.
Optional: For a thicker sauce, sprinkle xanthan gum lightly over the surface while stirring, or whisk it in after mixing with a teaspoon of oil or butter. Allow to rest briefly before serving. ✦
Notes
✦ Erythritol is my preferred sugar substitute, but you can use allulose, or monk fruit blend. Remember to adjust to taste.
✦ Xanthan gum thickens quickly and powerfully — use sparingly, stir constantly, and give it a minute to settle before adding more. The sauce will continue to thicken slightly as it cools.
Storage:
- Keeps in the fridge for up to 4 days in a sealed container.
- Suitable for freezing for up to 2 months.
- Defrost overnight in the fridge, then reheat gently until just bubbling. Avoid boiling, as it may cause the sauce to separate slightly.
Serves: 3 - 4
Nutrition (estimated):
3 servings: 446 kcal | 34.8 g fat | 6.8 g net carbs | 2.1 g fibre | 30.6 g protein
4 servings: 335 kcal | 26.1 g fat | 5.1 g net carbs | 1.6 g fibre | 22.9 g protein
