I got this recipe from Six Sisters (<--click link) Dump & Go Instant Pot Recipes.
I added a few more ingredients to our liking.
The two thigs I love about this recipe is that it is really fast to make & it tastes really good!
My Instant Pot makes it really easy to make this!
Ingredients
- 1 can of coconut milk
- 1 tbsp. tumeric
- 1 tbsp. brown sugar
- 1 tsp. redmond sea salt
- 2 lbs. chicken breast or thighs
- 3 cups of Jasmine rice
Instructions
- Rinse and clean 3 cups of Jasmine rice and cook according to directions.
- Add coconut milk, turmeric, brown sugar, and salt into instant pot and stir until combined.
- Add chicken and turn over a few times in the sauce.
- Put lid on and move valve to sealing. Press manuel pressure and set timer for frozen (7-8oz each) chicken 12 mins. or 7 mins for fresh chicken on high pressure.
- When the time is done let it sit for 5+ mins before releasing pressure. Make sure internal temperature of chicken is at 165deg. It'll probaby be higher.
- Get your hand mixer and use it to shred the chicken. Be very careful because it is hot and the juices will splatter. It's also best to wear an apron beacause tumeric will stain. Or you can pull the chicken out and use two forks to shred. If your using a cutting boards the tumeric will stain it.
You'll love the aroma of this dish!
I love the way coconut smells. So divine.
Serve it over rice with a side of your favorite veggies.
Add some fresh cilantro or basil for more flavor!
Enjoy!!
