Skinny Chicken Pot Pie

• servings: Serves 6

Ingredients

1 tablespoon extra-virgin olive oil

2 (8-ounce) boneless, skinless chicken breasts, cut into bite-size pieces

1 medium red onion, diced

½ teaspoon sea salt, plus more to taste

¼ teaspoon black pepper

1 cup chicken broth, homemade

½ cup quinoa, rinsed and drained

¼ cup full-fat coconut milk

¼ cup coconut aminos

3 tablespoons organic raw honey

1 tablespoon dried parsley

1 teaspoon garlic powder

½ teaspoon ground cumin

3 cups frozen mixed vegetables (peas, corn, carrots, green beans)

Directions

Preheat a pressure cooker using the SAUTE function, and press the button until the display panel reads MORE. When the display panel reads HOT, add the oil, chicken, onion, salt, and ⅞ teaspoon of the pepper.

Cook the chicken for 5 minutes on one side, then turn the pieces over and cook for 3 more minutes, or until they are browned on all sides and the onion is translucent.

DO NOT STIR THE FOLLOWING INGREDIENTS- Add the broth, quinoa, coconut milk, coconut aminos, honey, parsley, parsley, garlic powder, cumin, remaining ⅞ teaspoon pepper, and mixed vegetables.

Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the MANUAL/ PRESSURE COOK function, high pressure, and use the +/-buttons until the display reads 1 minute.

When the cooker beeps to let you know it's finished, let it naturally come down from pressure until the display reads LO: 10. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot. Open the cooker and taste. Adjust the seasoning with additional salt, if desired, and serve. note:

This is also a great "dump meal"! Just toss everything into the pot in the order listed, then select the MANUAL function. Cook on high pressure for 10 minutes and let the pot naturally release for 10 minutes!