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Instant Pot Pineapple Chicken
- 3 pounds chicken breast
- 1 teaspoon sea salt
- 4 slices bacon
- 1 1/2 cups diced fresh pineapple
- 1 cup diced yellow onion
- 2 tablespoons coconut aminos
- 3 1/2 teaspoons Red Boat fish sauce, divided
- 1 piece dried galangal or 2-inch piece peeled ginger root
- 4 garlic cloves, minced
Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce
and galangal or ginger.
Seal the lid and set "Manua"l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce
to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.