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.