Ingredients
- 4 Chicken Breasts
- 4 Tbsp Almond Butter
- ½ Cup of Hot Pepper Sauce (with no added sugar or preservatives)
- 4 Tbsp of Coconut aminos (tastes like soy sauce)
- 2tsp of Olive oil
- Salt to taste (optional)
Instructions
- Sauté all ingredients (except chicken) in Instapot (can add ¼ cup of water if sauce gets too thick)
- Cut chicken into chunks
- Add Chicken to sauce
- Set Instapot to Poultry and be sure that knob is set to Sealing
- Let pressure release or manually depressurize (follow manual instructions)
- Serve with Jasmine Rice and Broccoli