PINA COLADA SAUCE WALMART RECIPES

Steps:

• Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
• Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
• Add garlic and ginger; stir fry 30 seconds.
• Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
• Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
• Return bell pepper mixture to skillet; stir fry until well blended.
• Garnish with cilantro.

Steps:

• Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
• When butter melts, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys to program the Instant Pot for 3 minutes and adjust to LOW PRESSURE.
• When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
• (Optional) Drop arugula or spinach into the pot and stir, just until wilted.
• Serve pork chops on a bed of greens drizzled with remaining sauce.