| 9 | 50 | 389 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 6 |
| 4 breast | Chicken breast, boneless, skinless (halved) |
| 6 clove(s) | Garlic (minced) |
| 1 piece, 2-inch | Ginger root (sliced) |
| 1 tbsp | Avocado oil (or your favourite cooking oil) |
| 1 1/2 cup | Chicken broth (stock), low sodium (can use water) |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1/3 cup | Soy sauce, tamari |
| 1/2 cup | Peanut butter, chunky |
| 2 tbsp | Coconut sugar |
1. Use the saute function on the instant pot to lightly saute the chicken, garlic and ginger with oil for 2 minutes.
2. Turn off and add the stock, coconut milk, tamari, peanut butter, and coconut sugar to the pot.
3. Pressure cook for 30 minutes. Allow the steam to release naturally.
| Meat | 1.7 |
| Meat Alternative | 0.7 |
