Instant Pot Peanut Butter Chicken & Rice

cleaneatingkitchen.com

Peggy Sweeney Fry

1 tablespoon olive oil

1 onion, chopped

2 red bell peppers, cored and sliced

1.25 pounds chicken thighs or chicken cutlets, cut into 1-inch pieces

1 cup long-grain white rice, rinsed

2 cups reduced-sodium chicken broth

½ cup natural peanut butter (substitute almond butter for peanut allergies)

¼ cup rice vinegar

¼ cup coconut aminos

¼ teaspoon ground ginger

2 teaspoons toasted sesame oil

Directions at cleaneatingkitchen.com

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