Instant Pot Pinapple Chicken

This is my latest go-to recipe for when I'm short on time. Perfect for those nights when I forget to prep something in the morning, and I'm wondering what the heck I'm gonna do with whatever cut of chicken I have thawed out. The flavors are light and summery, and very versatile. You can serve over salad greens, spiralized veggie noodles, or over rice, depending on your tastes. The best part about this recipe is that all you have to do is dump it all in the instant pot and turn it on. No prep work (aside from cutting the chicken)

Ingredients

• 2 pounds chicken breasts or thighs, cut into 1” chunks
• 1 cup fresh or frozen pineapple chunks
• 1/2 cup full fat coconut cream
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tablespoons coconut aminos 
• 1/2 cup chopped green onion (garnish)

Instructions

1. Place all ingredients, except green onions, into Instant Pot
2. Close lid.
3. Press Poultry button.
4. Pot will automatically set itself for 15 minutes, high pressure.
5. Allow to cook.
6. Once cooking has stopped, turn off Instant Pot 
7. Let pressure release naturally for 10 minutes.
8. Carefully open lid and remove from pot.
9. Stir.
10. If you’d like to thicken the sauce a bit, simply stir in a teaspoon of arrowroot starch mixed with a tablespoon of water.
11. Then, press the Saute button.
12. Cook until sauce thickens to your liking.
13. Turn off Instant Pot.
14. Serve with green onion garnish.