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Ingredients
| For Instant Pot: add ½ cup water | ||
| 4 lbs. | Chicken thighs boneless, skinless | |
| 1 Cup | Onion chopped (or ¼-1/2 c. dry minced onion) | |
| 1 | Sweet bell pepper chopped (optional) | |
| 4 Cloves | Minced garlic (or 1-2 tsp. dried minced garlic or garlic powder) | |
| 2 Teaspoon | Chili powder | |
| 1⁄8 Teaspoon | Cayenne pepper | |
| 1⁄4 Teaspoon | Pepper | |
| 1 Teaspoon | Salt | |
| 1 Cup | Tomato sauce (in glass jars best of course!) | |
| 2-3 Tablespoon | Maple Syrup or sorghum or molasses, (totally optional!) | |
| 2 Tablespoon | Apple cider vinegar | |
| 2 Tablespoon | Yellow mustard | |
| 2-4 Tablespoon | Arrowroot starch (if needed) |
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