Instant Pot Peruvian Chicken

Psalm 25:11

    [11] For your name’s sake, O LORD,

        pardon my guilt, for it is great.

3 Boneless skinless chicken breast (cut into quarters)

Marinade directions

Mix in gallon ziplock.

Add chicken.

In fridge, marinate chicken for 1-2 hours.

Marinade 

3 T roasted Garlic 

3 T Soy sauce

1 T garlic chili paste

1 T fresh lime juice

1 t Ancho Pasilla chili powder 

1 t Dijon mustard

1 t toasted cumin powder

1 t black pepper 

1/2 t kosher salt

1/8 c Light olive oil (use more for desired consistency)

IP cooking directions

Heat IP on sauté.

Add clarified butter/olive oil mix to equal 1 T.

Sauté drained chicken, in batches, until lightly browned.

Remove chicken, put in rack.

Place chicken on sides and fill pot.

Turn setting to pressure setting.

Have pressure engaged.

Cook 8 minutes for whole breast and 6 minutes for quartered breast.

Internal temp should be 165 Degrees.

Do a steam release after 10 minutes.

Add sauce to serve.

Food Processor Green Sauce

1 c fresh cilantro 

3 picked jalapeño slices

1/4 c Unexpected cheddar or feta

1 t roasted garlic 

1 T fresh lime juice

1 t dried oregano

1/2 t salt

1 t black pepper 

1/2 t Dijon mustard 

1/2 t chili garlic paste

1 t Honey or to taste

1/2 t toasted cumin

1/8 c or more light olive oil to your desired consistency.

Process cheese until fine.

Add cilantro.

Process until fine.

Add all rest of ingredients.

Pulse until combined, adding oil to your preferred consistency.

Serve over warm chicken.