Instant Pot Peanut Butter Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

5 boneless skinless chicken breast (sliced into strips)

2 heads of broccoli (cut into florets)

6 oz sweet mini peppers (washed and diced)

8 oz sugar snap peas (washed)

1/2 cup peanut butter

1 cup coconut aminos or soy sauce

2 tablespoons chili sauce

1 tablespoon garlic

1 tablespoon ginger

1 cup water

sesame seeds for topping

Directions

Place sliced chicken into the instant pot. Pour in one cup water and 1/2 cup soy sauce or coco aminos (soy free). Place the lid onto the instant pot and turn the valve to the sealed position. Press pressure cook or manual button and set timer to 20 minutes. Once the instant pot stops counting and beeps release the pressure. Drain juice.

Add in broccoli, sweet peppers, and sugar snap peas. Turn on saute mode. Place lid on the pot and steam for five minutes.

Mix together peanut butter, the remain coco aminos or soy sauce, garlic, chili sauce, and ginger. Whisk well and pour over the chicken and vegetables. Mix well. Once the vegetables are to your preference of tenderness. Turn off pot and serve with rice and topped with sesame seeds.

Nutrition

• Calories: 375 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 60 mg
• Sodium: 1251 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 33 g