Sweet Chili Chicken 1 lb boneless skinless chicken breast 1/2 can of unsweetened coconut milk 2 Tbs coconut aminos 1/4 cup sweet chili sauce 1 tsp salt 1/2 tsp ground pepper
Put all ingredients into a freezer bag and squish around until chicken is fully coated. Freeze! When you’re ready to eat it, get it out of the freezer and let it thaw overnight in the fridge.
Cook on manual high for 8 minutes and quick pressure release. I like to take the chicken out an shred it and then turn the instant pot to the sauté function to let the sauce reduce. Takes about 5-8 minutes. Serve with rice and veggies or whatever sounds good 🤷♀️