Ingredients

• 2 Chicken breasts.
• Diced medium onion
• 16oz jar of pace salsa (medium)
• 4oz can diced green chiles
• 15oz can coconut milk (full fat)
• 15oz can chickpeas (drained and rinsed)
• 20oz can pineapple tidbits with juice
• bell pepper diced (yellow/orange/red)
• 4 carrots, peeled and coined
• Quarter cup yellow curry powder
• 1 tbsp minced garlic
• 1 tbsp chicken bouillon
• 1 tbsp basil
• 1 tbsp garamasala
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp turmeric (optional)
• 1/2 tsp fennel seed (optional)
• 3 Cups of rice (brown or white, we are not racist)

Directions

1. Start 3 cups of rice in the rice cooker, not in the instant pot
2. Put the chicken in the bottom of the pressure cooker
3. Add in all other ingredients to the pressure cooker
4. Stir and mix together so seasonings are evenly distributed
5. Seal the pressure cooker, cook on high for 12-15 minutes, depending on if the chicken is thawed or frozen.
6. When the alarm goes off, release pressure right away so as to not overcook the chicken.
7. You just shred the chicken, yo. Serve over rice.