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  • 1.5 lb chicken breast (best if cubed)
  • 3 cloves garlic (minced)
  • 1 Tbls chopped ginger or ginger paste
  • 3 Tbls tamari sauce
  • 1 Tbls apple cider vinegar
  • 2 Tbls lime juice
  • 1/2 cup natural creamy peanut butter
  • 1 Tbls honey or coconut sugar (optional)
  • 1 Tbls hot sauce (like Sriracha) (optional)
  • crunched peanuts, cilantro, lime juice, green onions (optional toppings)
  1. Place chicken into Instant Pot.
  2. Mix together 1 cup coconut milk and all remaining ingredients and pour over chicken, turning to coat.
  3. Seal lid and set on high for 8 minutes and let naturally release.
  4. Use 2 large forks or tongs to shred chicken and stir in more coconut milk or seasonings for desired consistency and flavor.
  5. Serve over quinoa, another grain, zoodles or cauliflower rice along with toppings.
  • Slow Cooker version: cook everything on low for 4-5 hours.
  • Stove Top version: cube chicken first, then simmer everything in covered skillet for 10-15 minutes.
  • Freezes well up to 3 months.