Trim excess fat off chicken thighs and sprinkle evenly with salt and pepper.

In a sauté pan over medium high heat add oil and butter.

Once butter is melted, add chicken thighs. Brown chicken until cooked, about 4-5 minutes on each side.

Remove chicken from pan to a bowl. Cover.

In the same pan the chicken was cooked in, over medium heat, add the soy sauce, honey, tomato sauce, garlic, and sriracha. Mix and let simmer for 2 minutes, allowing the mixture to thicken.

Add lime juice and sugar snap peas. Simmer for an additional minute.

Meanwhile, shred chicken with two forks. Add shredded chicken to the sauce in the sauté pan. Mix to combine.

Serve over Basmati rice, cauliflower rice, or steamed veggies. Serve with a sprinkle of sesame seeds, slices of avocado, and a wedge of lime.

Mix canned coconut milk so the fat and the milk are incorporated, add to IP. Add ½ teaspoon salt, ½ cup water, and rice. Stir to combine.

Lock the lid and move valve to “Sealing.” Cook on High Pressure for 4 minutes. Allow for a natural pressure release for 7 minutes. Move valve to “Venting.”

Give the rice a good stir and serve!

Add 1 can coconut milk and ½ cup water to the pot. Add 1 and ¼ cup rice and ½ teaspoon salt.

Bring to a boil. Turn the heat down to a simmer and cover. Cook for 10 minutes. Stir. Cook for an additional 10 minutes. Serve!