• 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)


  1. Sauté all ingredients (except chicken) in Instapot (can add ¼ cup of water if sauce gets too thick)
  2. Cut chicken into chunks
  3. Add Chicken to sauce
  4. Set Instapot to Poultry and be sure that knob is set to Sealing
  5. Let pressure release or manually depressurize (follow manual instructions)
  6. Serve with Jasmine Rice and Broccoli


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