Equipment:
6-Quart Instant Pot
Cutting Board
Knife
“Ingredients:
2 Pounds Thin-sliced Boneless Skinless Chicken Breast (about 6 pieces)
1 medium White or Yellow Onion, julienned
1 Cup Chicken Stock (I usually use Swanson brand because it’s sugar free)
1/2 Cup Coconut Aminos (I use Coconut Secret brand)
1 TBSP Fish Sauce (I use Red Boat brand)
1 TBSP Garlic, minced (jarred or about 3 cloves)
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 tsp Granulated Ginger
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Red Pepper Flakes (or more if you like the heat)
2 Crowns Broccoli, cut into large florets
4 Carrots, peeled & cut into 2-inch pieces
Method:
1) Place all ingredients from chicken through red pepper flakes in Instant Pot, mix so chicken is coated & submerged in seasoned liquid
2) Cook on high pressure 18 minutes, quick release
3) Add carrots & submerge in liquid then place broccoli on top, cook on high pressure 0 minutes, quick release right away
4) OPTIONAL STEP: If you want a thick sauce, remove chicken & vegetables, place in bowl leaving the liquid in the Instant Pot. Turn Instant Pot onto Sauté, then mix 1 TBSP Arrowroot or Cornstarch with 1 TBSP Cold Water in a small dish & whisk into liquid until thickened. Hit cancel.
5) Serve!
Moxie Nutrition & Fitness 