Add the marinade ingredients to a small bowl and whisk to combine. Place the chicken in a shallow baking dish or Ziploc bag and cover with marinade. Refrigerate for 3 hours or up to 24 hrs.

Place the chicken onto a cooking trivet inside the Instant Pot. Pour the marinade over the chicken, cover with the lid, and set the valve to 'sealing' position.

Pressure cook on HIGH (MANUAL setting) for 10 minutes (12-13 minutes for thicker chicken), then perform a natural release of pressure for 10 minutes before removing the lid.

Remove the chicken from the Instant Pot and let it rest for 5 minutes. While the chicken is resting, you can thicken the sauce in the Instant Pot by making a slurry. Press the saute button while you mix together ½ Tablespoon cornstarch and ½ Tablespoon water. Add that to the sauce in the Instant Pot and mix together until well incorporated. Let it simmer for 30 seconds to a minute then turn it back to WARM mode. The sauce will thicken after a few minutes.

Once chicken is cool enough to touch, use two forks and shred the breasts into pieces. Add the chicken back to the Instant Pot and toss in the sauce. Let it simmer on warm for 5 -10 minutes to meld the flavors and continue to thicken.

If desired, serve with cilantro and garnish with lime slices. Serve over rice, cauliflower, or vegetables of choice. Store in an airtight container in the fridge for up to 3 days.

Heat a large pan/skillet over medium-high heat. Add the oil and wait for it to sizzle.

Transfer the marinated chicken to the pan, making sure it’s not overly coated in the marinade, and sprinkle with salt and pepper. Sear the chicken breasts for 2-3 minutes, flipping once. Remove from the pan.

Add the leftover coconut milk marinade to the pan, once it starts to bubble (light boil), stir scraping the brown bits off the pan, about 2 minutes.

Add the chicken breasts back to the pan, partially cover, and cook for about 10-15 minutes on medium-low to medium heat or until no longer pink inside and internal temperature reaches 165F.

Rest chicken for 5 minutes before slicing or shredding. Return the sliced chicken to the pan, stirring to fully coat it in the sauce. Let it simmer on low heat for 5–8 minutes to infuse the chicken with flavor.

If desired, serve with cilantro and garnish with lime slices. Serve over rice, cauliflower, or vegetables of choice. Store in an airtight container in the fridge for up to 3 days.