Coconut Lime Chicken Breasts

This Instant Pot meal has turned out to be a great comfort food for my family.

• Prep time: 15 minutes
• Pressure time: 8 minutes
• Serves 6

Equipment used:

• large electric skillet (optional for browning)
• Instant Pot
• Sharp knife
• Cutting board
• Measuring cups
• Measuring spoons
• Small bowl for spices
• large bowl or serving platter

Ingredients:

• 6 boneless, skinless chicken breasts (approx 3 lbs.)
• 1 T salt
• Avocado oil
• ½ cup lime juice
• 3/4 cup soy sauce
• 2 T minced garlic
• 2 T onion flakes
• 6 dashes crushed red pepper flakes (a little less than a tad, but a touch more than a smidgeon, or was it the other way around?)
• 3 cans coconut milk (16 oz. cans)

Directions:

1. Sprinkle the salt over both sides of the breasts.
2. Cut chicken breasts into approximately 1” cubes.
   1. Optional (for browning)
   2. Set the skillet to 325°.
   3. Put 1 T of the avocado oil to the skillet.
   4. Sear the chicken in batches, adding 1 T between each batch, until a golden crust forms on each side.
3. Put 1 T avocado oil in the Instant Pot.
4. Place the chicken in the Instant Pot.
5. Combine the zest from 1 lime and juice from both limes with the soy sauce, garlic, onion flakes, and red pepper in a small bowl.
6. Add spices and chicken to the Instant Pot.
7. Close the lid and the steam valve.
8. Set the IP to “Poultry”.
9. Release the pressure manually when it’s finished cooking.
10. Transfer the chicken to a serving platter (leave the juices in the pot) and cover to keep warm.
11. add the coconut milk to the IP and set it to sauté.
12. Simmer for 5 minutes or until the sauce has reduced some.
13. Pour the sauce over the chicken and serve with rice or with other side dish.

Recommended side dishes: roasted cauliflower rice, squash noodles, or whole steamed potatoes.

adapted from Perry, Natalie, The Big Book of Paleo Cooking, Harvard Common Press (Beverly, MA, 2019), p. 145