Thanks Debora!

Thanks for the rave review Anastasia!

Thanks Sandy – glad you enjoyed the recipe! Layering is important if you’ve had a problem with burn notices. I’ve never had a problem making this recipe as written and we make it often. Also, I disagree on always natural pressure releasing meats. I have found small cuts of meat in a sauce do not need a natural pressure release and you can take advantage of the quick nature of pressure cooking by avoiding npr whenever possible. But of course, everyone cooks differently and should do what works best for them.

– Used an 8 quart instant pot -doubled ingredients
-mixed all liquids and spices together in a measuring cup and added when ready to pressure cook
-added a teaspoon of fish sauce to the liquids- a little goes a long way and adds umami
-may try to add in some veg next time like butternut squash.

LAYERING the ingredients and finished with globs of peanut butter as the last ingredient on top helps to avoid the burn notice.

WORDS TO LIVE BY: ALWAYS LAYER, ALWAYS. DO NOT STIR EVERYTHING TOGETHER. Last ingredients in should be the ones that will cause a burn notice, peanut butter, tomato paste, chopped tomatoes, rice or pasta. Don’t worry, they will cook and they will incorporate themselves. After pressure release, give it a good stir and let is sit for a few minutes to allow things like rice or pasta to cook through, if necessary. Since doing this I don’t get burn notices anymore.

Always natural release meats to avoid keep meat tender and juicy and avoid rubbery meat. Next time I will shorten the cooking time to allow for a natural release for 15 minutes and avoid overcooked meat.

Hi Crystl – no, the calorie count does not include the rice. Cauliflower rice would be a good low-calorie option with this recipe.

Sorry you’ve had trouble. What brand and model of pressure cooker do you have? Try adding an additional 1/2 cup chicken broth and not stirring in the peanut butter. Just add it on top of the chicken. Let me know if that works better for you.