Ingredients
- 2 tablespoons coconut oil melted and divided
- 8 ounces chicken breast cubed
- 1/2 cup light coconut milk
- 2 teaspoons tomato paste
- 1 teaspoon fresh ginger, minced
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of pepper
- 1 cup small Brussels sprouts trimmed (halved if large)
- 1 cup broccoli cut into very small pieces
- 1/2 red bell pepper cut into very small pieces
- Cilantro for garnish
Instructions
- Pour 1 1/2 tablespoons of the coconut oil into the Instant Pot and turn to 'Sauté' mode. Once hot, add in the chicken and cook until lightly golden brown and no longer pink inside, about 4-5 minutes.
- While the chicken cooks, whisk together the coconut milk, tomato paste, ginger, turmeric, cinnamon, salt, pepper and remaining oil until smooth. Once the chicken is cooked, pour into the Instant Pot.
- Add in the Brussels sprouts, stirring to coat with the sauce. Cover the Instant Pot, set to 'Sealing' and change to manual mode. Set it at high pressure for 1 minute.
- Once cooked, immediately do a quick release. Once the steam is released, throw in the broccoli and peppers, stirring to coat. Cover with the lid and let sit 20-25 minutes, or until the veggies are steamed.
- Garnish with cilantro and DEVOUR