- 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)
- Place chicken into Instant Pot.
- Mix together 1 cup coconut milk and all remaining ingredients and pour over chicken, turning to coat.
- Seal lid and set on high for 8 minutes and let naturally release.
- Use 2 large forks or tongs to shred chicken and stir in more coconut milk or seasonings for desired consistency and flavor.
- 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.
