Dairy-Free Marry Me Chicken: Pressure Cooker Style

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A delightful dairy-free chicken dish cooked in a pressure cooker, featuring a creamy coconut milk sauce infused with garlic and sun-dried tomatoes.

Scale

1 ½ pounds chicken breasts (seasoned with salt and pepper)
2 tablespoons avocado oil (for browning)
3 cloves garlic (minced)
1 can (13.5-ounce) full-fat coconut milk
½ cup chicken broth (for broth depth and thickening)
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional for heat)
¾ cup sun-dried tomatoes (roughly chopped)
3 tablespoons nutritional yeast (to deepen taste without dairy)
To taste salt and pepper (to season)
1 tablespoon arrowroot starch (mixed with a few tablespoons of chicken broth for thickening)
½ cup fresh basil (julienned plus more for garnish)

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Season the chicken breasts generously with salt and pepper.
Brown the chicken in a heated pressure cooker with avocado oil for about 3-4 minutes on each side.
Sauté the minced garlic in the pot for about 1 minute until fragrant.
Add the coconut milk and chicken broth, stirring to combine.
Sprinkle in oregano, crushed red pepper flakes, and sun-dried tomatoes, then add nutritional yeast.
Seal the pressure cooker and cook on high pressure for 10 minutes.
Allow for a natural release for 5 minutes, then quick release the remaining pressure.
Thicken the sauce by stirring in the arrowroot starch mixture.
Garnish with fresh basil just before serving.

For added protein, chickpeas can be tossed into the mix. Use fresh ingredients for the best flavor.

Find it online: https://pinrecipezbylinaa.com/dairy-free-marry-me-chicken-pressure-cooker/