Instant Pot coconut sweet chili chicken stir fry is easily ready in under 30 minutes! Made with a few simple ingredients, you can assemble freezer packs making for easy weeknight dinners.
1lbboneless skinless chicken breasts(roughly 2 large chicken breasts)
half can coconut milk 200 mL/ 6.7 oz
¼cupsweet chili sauce
2tablespoonsreduced sodium soy sauce
2teaspoonslime juice
¼teaspoonred pepper flakes
After cooking
4-5cupsvegetables, sliced thinly for stir fry(such as bell peppers, snap peas, red onions, carrots)
Instructions
Combine all ingredients (except the vegetables) in 6 quart Instant Pot.
Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you cook the veggies.
Add veggies to the Instant Pot and select 'sautee'. Cook, stirring frequently, for 3-5 minutes, until veggies are tender.
Slice chicken and return to the pot.
Serve over rice, spooning the sauce over everything.