Ingredients

The following ingredients have 4 Servings
  • 3 medium chicken breasts (boneless, skinless, cubed)
  • 1 tbsp olive oil (or peanut oil)
  • 1/2 c chicken broth
  • 13.5 oz coconut milk
  • 3 tbsp soy sauce (or liquid aminos)
  • 1/2 tsp ginger (ground)
  • 2 tbsp brown sugar
  • 1 lime (juiced)
  • 1 tbsp chili garlic sauce
  • 1/2 c peanut butter
  • 1 tsp cornstarch (optional, to thicken sauce)
  • salt and pepper (to taste)

Instruction

  • Set pot to saute and add olive oil. Add chicken pieces in when hot and brown on sides until there is no pink on outsides.
  • Add chicken broth and use wooden spatula to scrape stuck on pieces of food off bottom to deglaze pot.
  • Turn pot off now. In a bowl whisk together all other ingredients EXCEPT for the peanut butter and cornstarch. Pour this into the pot.
  • Use a spoon to drop dollops of peanut butter into the pot but DO NOT stir.
  • Close lid and steam valve and set to high pressure for 8 minutes followed by a 5 minute natural release. Then release rest of pressure.
  • Lift lid and if you want sauce thicker whisk together cornstarch with a few tbsp of cold water until smooth. Set pot to saute and when sauce bubbles add cornstarch slurry. Stir and allow to thicken, then turn pot off and serve.