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Instant Pot Paleo Thai Chicken - Lunch Version

<p>Cooking up this Paleo Thai Chicken in the Instant Pot couldn't be any easier! Cumin scented onions and chicken join colorful bell peppers in a lime-infused almond butter sauce for a Whole30 friendly dish you can make in a flash.</p>
4 Servings Recipe By

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 1 1/4 cups dice Onion
  • 1/2 cups Chicken Broth/Stock
  • 1/4 tablespoons Coconut Aminos #1
  • 1 tablespoon Cumin
  • 3 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Red Pepper Flakes
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 tablespoons Arrowroot
  • 2/3 cups Almond Butter
  • 1 tablespoon Coconut Aminos #2
  • 1/4 cups juice Lime
  • 1 1/2 cups dice Bell Pepper, Red

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz chicken & 1/4 cup veggies
  • 635 Calories
  • 31g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 450mg Sodium
  • 33g Total Carb
  • 8g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 62g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken, onion, chicken broth, coconut aminos #1, cumin, garlic, red pepper flakes, salt and pepper into inner pot and stir to blend.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release the pressure. Remove lid.
  6. Whisk together the arrowroot powder, almond butter, coconut aminos #2 and lime juice together in a mixing bowl.
  7. Add liquid mixture and bell peppers to pressure cooker. Lock lid in place and set nozzle to steam.
  8. Cook on high pressure for 1 minute.
  9. Quick release pressure. Remove lid.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken, onion, chicken broth, coconut aminos #1, cumin, garlic, red pepper flakes, salt and pepper into pressure cooker and stir to blend.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Natural release pressure for 5 minutes. Remove lid.
  6. Whisk together the arrowroot powder, almond butter, coconut aminos #2 and lime juice together in a mixing bowl.
  7. Add liquid mixture and bell peppers to pressure cooker. Lock lid in place and set nozzle to steam.
  8. Cook on high pressure for 1 minute
  9. Quick release pressure. Remove lid.
  10. Allow to cool.
  11. Divide among indicated number of quart freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1 minute.

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