Instant Pot Creamy Dijon Chicken

Instant Pot:

1. In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
2. Place your instant pot on saute and once it is hot add in oil and onion and cook, stirring occasionally for 1 minute.  Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine, then turn the instant pot off.
3. To the instant pot, add chicken and coconut milk mixture.  Put the lid on, make sure it is in the sealing position, then turn the instant pot on manual high pressure for 15 minutes.
4. Once the time is up, turn the knob on top to venting and let the pressure release.
5. Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
6. Turn the instant pot to saute and wait until the sauce begins to boil. Pour in the arrowroot mixture and whisk quickly to thicken the sauce.  Once the sauce is thickened, turn off the instant pot and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.

Slow Cooker:

1. In a small bowl combine chicken stock, coconut milk, dijon mustard, dried thyme and salt.
2. Place a pan over medium heat once it is hot add in oil and onion and cook, stirring occasionally for 1 minute.  Then add in garlic and cook for another 30 seconds. Add in coconut aminos and stir to combine then add into your slow cooker.
3. To the slow cooker, add chicken and coconut milk mixture.  Put the lid on, and cook on low for 4-6 hours.
4. Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
5. Pour the sauce in a saucepan and place over medium high heat and bring it to a boil. Pour in the arrowroot & water mixture and whisk quickly to thicken the sauce.  Once the sauce is thickened, turn off the heat and add back in the shredded chicken and the parsley. Stir to combine and season with salt and pepper to taste.