Instant Pot Pineapple Chicken with Kale and Cauliflower Rice

Oh my goodness this meal was seriously incredible! 100% worth purchasing the dried galangal, fish sauce, and coconut aminos if you don't have those more specialty ingredients. I linked them all to Amazon, but you can probably get them cheaper in stores, well at least the coconut aminos that is. I didn't chance trying to find the dried galangal in the store though and just got some off Amazon. The good thing is that this meal was THAT amazing that I will be making this again like next week, so I'll put these ingredients to use. I increased the chicken to closer to 6 lbs, so I doubled the ingredients below. Instead of putting 8 slices of bacon in the Instant Pot though, I fried 4 of them in frying pan, then wilted the baby kale in the leftover bacon fat. Super easy vegetable pairing, plus this gave me some extra crispy bacon to top the meal with. I also heated up a few bags of plain frozen cauliflower rice, which is hidden under all that chicken. If you couldn't tell already, frozen cauliflower rice is my go-to vegetable for meal prep. Remember not all frozen cauliflower rice is created equal though. Check the ingredients on the back of the package and make sure you pick one that just has vegetables listed. Also, for all those Instant Pot users who think we need to add at least 1 cup of liquid to the pot in order to cook (no, just me?), apparently we were wrong. Since the chicken and pineapple release plenty of fluid, no need to worry about adding more liquid. If you are a sweet and salty person, then this is the meal for you! If you like quick and easy one pot Instant Pot meals, then this is the meal for you! If you like really incredible tasting meals for meal prep, then this is the meal for you! But really, this was so delicious.

Instant Pot Pineapple Chicken
Ingredients:

• 3 pounds chicken breast
• 1 teaspoon sea salt
• 4 slices bacon
• 1 1/2 cups diced fresh pineapple
• 1 cup diced yellow onion
• 2 tablespoons coconut aminos
• 3 1/2 teaspoons Red Boat fish sauce, divided
• 1 piece dried galangal or 2-inch piece peeled ginger root
• 4 garlic cloves, minced

Directions:

1. Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce and galangal or ginger.
2. Seal the lid and set "Manual" pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
3. Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
4. Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
5. Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
6. Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.

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Original recipe found here