Instant Pot Turmeric Chicken

Pour 1 1/2 tablespoons of the coconut oil into the Instant Pot and turn to sauté mode. Once hot, add chicken and cook until lightly golden brown and no longer pink inside, about 4–5 minutes.

While chicken cooks, whisk remaining oil, coconut milk, tomato paste, ginger, turmeric, cinnamon, salt and pepper, until smooth. Once chicken is cooked, pour into the Instant Pot.

Add Brussels sprouts, stirring to coat into the sauce. Cover (make sure it’s set to sealing) and change to manual mode. Set it at high pressure for 1 minute.

Once cooked, immediately do a quick release. Once the steam is released, throw in broccoli and peppers, stirring to coat. Cover with the lid and let sit 20–25 minutes, or until veggies are steamed.

Garnish with cilantro and devour.