2tablespoonscoconut aminos or low sodium soy sauce
1tablespoonred boat fish sauce
1teaspoonground ginger
1/2 teaspoonfine ground sea salt
1/4teaspoonground black pepper
6cupsfrozen stir-fry vegetable blend
Instructions
In an electric pressure cooker combine the chicken breasts, onions, coconut milk, curry paste, coconut aminos, fish sauce, ginger, sea salt, and black pepper and stir with a spoon.
Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 30 minutes.
When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.