In your Instant Pot set to ‘saute’ mode, pour in the coconut aminos. Allow it to cook for about 5-8 minutes until it reduces by half. This part is crucial; thickening the sauce enhances the overall flavor and creates a sticky goodness that melds beautifully with the chicken.

After the sauce has thickened, turn off the Instant Pot. It’s time to introduce the lime juice, fresh ginger, garlic powder, pineapple juice, and sesame oil. Stir these ingredients together to form a delightful marinade for the chicken.

Add the chicken thighs to the pot, ensuring they are well coated with the marinade. Set the Instant Pot to ‘manual’ and adjust the time to 12 minutes. Let the machine do its magic while you get started on the salsa.

In a mixing bowl, combine all the salsa ingredients: diced pineapple, avocado, lime juice, cilantro, red onion, and jalapeño (if using). Gently toss these ingredients together until evenly mixed. Set the salsa aside to let the flavors meld.

When the timer goes off, carefully release the pressure manually. Remove the chicken and place it on a cutting board. Use two forks (or a stand mixer, if you’re feeling fancy) to shred the chicken into bite-sized pieces.

Return to the Instant Pot, which should still be on ‘saute’ mode. Whisk together the arrowroot starch with ¼ cup water until it forms a smooth mixture. Pour this into the pot, stirring continuously until the sauce comes to a boil and thickens up. This will transform into a luscious glaze for the chicken.

Once the sauce has thickened, toss the shredded chicken back into the pot, making sure each piece is coated well.

For serving, create a base with rice or cauliflower rice, then top it with the flavorful chicken and a generous scoop of pineapple salsa. Enjoy the burst of flavors that accompany every bite!