In Insta Pot add in the 3 large chicken breasts to the bottom of the Insta Pot insert so they lay flat on the bottom & do not overlap.

In a medium bowl add in 3 tbsp of Anya’s Apothekere Jalapeño Fermented Honey Sauce & 3 tbsp of Anya’s Apothekere Garlic Fermented Honey Sauce, then whisk together with a fork. Make sure you get yummy the fermented jalapeno pieces & garlic pieces, then set aside

Now sprinkle salt & pepper over the top of the chicken breasts, flip the breasts & do the same to the other side. Then pour the mixture of honey sauces on top. Then add 1 more tbsp of the garlic honey sauce & 1 more tbsp of jalapeno sauce on top.

Make sure steam release handle is locked. Then pressure cook on High for 15. Then when the screen reads LO 00, let it naturally release for 15 minutes, until the screen reads LO 15. Once the float valve drops, take the chicken out & place on cutting board. Let the chicken rest for 2 minutes, while you peel & dice the carrots into small bite sized pieces & the green onions as well. Then set aside carrots & green onions in a bowl.

Take two forks & shred the chicken breasts. Then in a small bowl add in arrow root & the water to create the slurry, whisk until incorporated. Then pour into the left-over sauce that is in the Insta Pot. With a fork figure 8 the arrowroot into the sauce for about a minute. Then add in the shredded chicken with the remaining 1 tbsp jalapeño honey sauce, chopped carrots & green onions, then turn the Insta Pot function to sauté. Continue to mix the chicken into the sauce until the chicken absorbs majority of the sauce.

Then lay out lettuce leaves & top with the shredded chicken, sprinkle with more green onions, crushed cashews or whatever your heart desires! Also great on top of rice as well. Enjoy!