Blend the ingredients listed under “black pepper sauce” and pour this over the chicken thighs. Mix well.
Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Naturally release pressure or wait 10 minutes then release pressure.
You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
Optional step: Press the sauté button, add cashew flour to the pot and cook for 1-2 minutes.
Garnish with additional black pepper and serve.