Instant Pot Coconut Sweet Chili Chicken Stir Fry

Name: Instant Pot Coconut Sweet Chili Chicken Stir Fry
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts); half can coconut milk 200 mL/ 6.7 oz; 1/4 cup sweet chili sauce; 2 tablespoons reduced sodium soy sauce; 2 teaspoons lime juice; 1/4 teaspoon red pepper flakes; After cooking; 4 - 5 cups vegetables, sliced thinly for stir fry (such as bell peppers, snap peas, red onions, carrots)

Serves 4
Prep 15m
Cook 13m
Total 28m

Ingredients

1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts)
half can coconut milk 200 mL/ 6.7 oz
1/4 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 teaspoons lime juice
1/4 teaspoon red pepper flakes
After cooking
4 - 5 cups vegetables, sliced thinly for stir fry (such as bell peppers, snap peas, red onions, carrots)

Steps

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.