This recipe is from my pilates teacher and dear friend, Ann. During one of our sessions we were talking about food-one of our favorite topics of discussion. In a rut and looking for inspiration for quick family friendly meals Ann sent me some of her go to’s. This instant pot chicken was so good (and easy) I made it three times in one week!
Coconut aminos adds a salty umami flavor that is slightly sweet and pairs perfectly with the rich creaminess of peanut butter. The sauce is gingery and zesty with a little heat from the sriracha. I love making this with boneless thighs but you can mix the recipe up using a combo of breast and thighs or breast alone. This makes simple dinner to feed a crowd or for food prep. Its easy to double and reheats well.
Serve over rice with tons of chopped veggies! Whatever you have on hand: shredded carrots, chopped celery, snap peas, tomatoes, spinach or kale, avocado even roasted sweet potatoes and pickled red onions!
Note: I absolutely love my instant pot. It gets more use then any appliance (besides my vitamix) in the kitchen. It makes the fluffiest rice, quickest beans and deliciously shreddable meats. If you don’t have an instapot you can still make this recipe. Simply heat 1-2 tablespoons of oil in a pan. Cook the chicken on each side for about 3 minutes and then add the rest of the ingredients. Bring to a simmer, cover and cook until the meat is cooked through. With two forks shred the meat and raise the heat. Continue to cook uncovered to absorb the sauce.
Rainbow Chicken Bowls
Description
This recipe is from my pilates teacher and dear friend, Ann. During one of our sessions we were talking about food-one of our favorite topics of discussion. In a rut and looking for inspiration for quick family friendly meals Ann sent me some of her go to’s. This instant pot chicken was so good (and easy) I made it three times in one week!
Ingredients
2–3 lbs boneless skinless thighs
1 cup (8 oz bottle) coconut aminos
1 tablespoon finely chopped ginger
2–3 cloves of garlic, minced
juice of 1 lime
1 heaping tablespoon of peanut butter
a few dashes of schriacha
Instructions
Combine all ingredients in an instant and cook on poultry/meat setting (20 minutes). Allow the pressure to release for atleast 10 minutes. Shred the chicken with two forks and switch the setting to sauté, stirring a few times. This will allow the juices to absorb and create the most delicious sauce. Serve over steamed white rice with vegetables.
Notes
I absolutely love my instant pot. It gets more use then any appliance (besides my vitamix) in the kitchen. It makes the fluffiest rice, quickest beans and deliciously shreddable meats. If you don’t have an instapot you can still make this recipe. Simply heat 1-2 tablespoons of oil in a pan. Cook the chicken on each side for about 3 minutes and then add the rest of the ingredients. Bring to a simmer, cover and cook until the meat is cooked through. With two forks shred the meat and raise the heat. Continue to cook uncovered to absorb the sauce.
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