Thai Chicken

Ingredients

2 Tbsp. olive oil

1 onion

1 red bell pepper

2 jars Thai peanut sauce

2 lb. chicken breasts

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Directions

Turn your Instant Pot to Saute and add the olive oil, onion and bell peppers. Saute for 3-4 minutes or until the vegetables are softened. Add the Thai peanut sauce and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks. Serve over bed of jasmine rice.