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Add 1/2 cup chicken stock to the instant pot.
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Add chicken breasts and sprinkle with garlic powder. Set to manual and cook for 15 minutes.
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Allow for a natural release, about 12 minutes at rest.
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Remove chicken and reserve remaining broth, there should be about 1 cup.
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Dice chicken into 1 inch chunks and set aside.
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In a large sauté pan heat butter over medium heat until melted.
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Add onion and sauté until translucent.
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Add garlic and sauté until fragrant.
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Sprinkle flour over butter mixture and whisk quickly to dissolve any lumps, forming a roux. Cook for 5-7 minutes or until fragrant, roux should smell nutty and no longer floury.
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Slowly add the reserved 1 cup stock plus an additional 2 cups chicken stock to roux, whisking well until smooth.
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Add gravy packets and remaining 1 1/2 cups chicken stock slowly, until desired thickness is reached.
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Add coconut milk and diced chicken, Stir.
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Salt and pepper to taste.
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Serve over rice with your choice of toppings. Our favorites are olives, pineapple, peas, chow mein noodles, shredded cheese and tomatoes. Enjoy!