INSTANT POT COCONUT CHICKEN ENJOY DAN:

           INSTANT POT COCONUT CHICKEN by CHEF DAN:

Serves 6                           (DUMP & GO)

 INGREDIENTS:

1-tablespoon olive oil

1-pound chicken tenders

1-onion, chopped

2-carots, chopped

1/4-cup peanut butter

4 cloves garlic, smashed

1-teaspoon EACH curry powder and tandoori marsala

2 teaspoons turmeric

1/2-teaspoon EACH cumin and chili powder

1-(19 Oz) can Mae Ploy coconut milk

1-heat cauliflower, chopped into florets

1-poblano pepper, seeded and chopped (optional)

1/4-cup dry roasted peanuts

Salt and pepper to taste

Serve with cooked brown rice, and chopped cilantro

DIRECTIONS:

1.   Add oil, chicken, and next 11 ingredients to the instant pot.

2.   Cook on high pressure for 3 minutes, do a quick release of pressure.

3.   Instant pot will take about 15 minutes to preheat and 3 minutes to pressure cook.

4.   Add cauliflower, then cook on high temperature for 0 minutes.

5.   Yes, zero minutes it just steams the cauliflower not overcooking.

6.   Do a quick release of pressure.

7.   Open lid when safe and stir in poblano pepper.

8.   Top with peanuts and cilantro and serve along side brown rice or jasmine rice.

ENJOY DAN:                             EAT WELL LAUGH OFTEN AND SHARE FOOD!!