GET — On the App Store
1 1/2 lb
Chicken breasts or thighs, Boneless skinless
Bell pepper, medium
Cilantro and lime, Fresh wedges
Lime, Juice of
Chicken broth, organic
1 14 ounce can
Coconut milk, full-fat
Ghee or avocado oil
2 1/2 tsp
I added carrots and some salsa since I was out of the green chilies. Also used a rotisserie chicken and extra cream cheese. Kids loved it.
Kristi Gay • 2019-10-17
Instant Pot Directions
Select ‘Saute’ function on Instant Pot
Add oil. When oil is melted, add onion, bell pepper and jalapeno.
Saute 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
Add garlic and spices and cook an additional 30 seconds or until fragrant.
Press ‘Cancel’. Add chicken breasts and broth.
Lock lid into place. Turn vent valve to ‘Sealing’ position.
Select ‘Manual’ setting and set cook time to 20 minutes.
When cook time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using quick-release method (i.e. flip the vent valve to ‘Venting’ position)
Add coconut milk, lime juice and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.
McKenna Lister • 2018-08-13