2tspMinced GingerOr 1 drop of ginger essential oil
2tspArrowroot PowderOptional thickening agent
1TbspMedjool Date Paste (No Added Sugar)Optional for sweetening
Add the coconut aminos, vinegar, garlic, ginger, and oil to the Instant Pot. Add the date paste if you choose at this time also. Whisk the ingredients together.
Place the chicken breasts into the sauce.
Close and seal the Instant Pot lid. Set to cook on high pressure for 10 minutes. Once the cooking cycle is done, let the Instant Pot naturally release for 5 minutes. Then, turn the Instant Pot off and release the remaining pressure.
Carefully remove the lid and transfer the chicken to a cutting board. Let the chicken cool slightly before slicing into strips.
Turn your Instant Pot to sauté and add the arrowroot powder to the sauce. Stir constantly for a few minutes until the sauce has thickened. Turn the Instant Pot off.
Add the chicken back to the sauce and stir to coat each piece.
Serve over cauliflower rice or mixed greens for a delicious Whole30 meal.
Recipe from: The Best of Life® at https://bestoflife.com