2tablespoonsbrown sugar substitutelike Swerve Brown Sugar
1limezested and juiced
1tablespoonchili garlic sauce
½cuppeanut butter
1teaspoonxanthan gumfor thickening if desired
peanutsfor garnish
sliced green onionsfor garnish
salt and pepperto taste
Instructions
Set the Instant Pot to "saute". When it reads “hot,” add 1 tablespoon oil. Add the chicken in batches and cook just until brown on each side.
Pour chicken stock into the Instant Pot with the saute function on and scrape the bottom of the pot to remove any cooked-on pieces.
Whisk together coconut milk (with the solids), liquid aminos, ginger, brown sugar substitute, lime juice, lime zest, and chili garlic sauce. Pour over the chicken.
Drop peanut butter in dollops over the top of the chicken. Do not stir as the Instant Pot will read “burn” if the peanut butter is mixed into the sauce.
Turn off the saute function by selecting “cancel.” Cover the electric pressure cooker and set the valve to sealing.
Set the Instant Pot to manual or “pressure cook” for 9 minutes. Once the cycle is complete, allow the pressure to naturally release for 5 minutes before quick release.
If a thicker sauce is desired, reset the Instant Pot to turn on the saute function. Stir in the xanthan gum and bring to a boil. Stir until thickened.
Serve peanut chicken over zucchini noodles, rice, or alone. Garnish with peanuts and sliced green onions.
Notes
Green onions, peanuts and salt and pepper are not included in nutritional facts.Leftovers will keep in the refrigerator for 3-4 days.