Scale
Ingredients
- 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
Instructions
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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.
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Seal the lid and set “Manua”l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
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Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
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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.
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Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
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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.