Instant Pot instructions
Except for the butter and coconut cream, place all ingredients into an Instant Pot in the order listed. Be sure to mix well and submerge chicken into sauce.
Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
Add the cut up butter and coconut cream. Garnish with cilantro.
It's best to let the sauce cool just a little before adding the butter and the cream to avoid having a runny sauce. Your sauce should be thick enough to coat the back of a spoon. Break chicken up into smaller pieces. Serve over cauliflower rice, butternut squash.
Serve over rice, or zucchini noodles