2lbsBoneless Chicken Thighs (skin or no skin, its up to you! They will be tender regardless)
1.5cupsLite Coconut Milk (or full-fat, it will just be mean more fat…which if you’re Keto is good news!)
1cupPlain 2% Fat Greek Yogurt
5clovesGarlic, minced
1-2tbspFresh Minced Ginger (peeled)
2tbspGround Cumin
2tbspSmoked Paprika
2tspGround Turmeric
2-3tspSalt
3/4tspBlack Pepper
1tspGround Cayenne
2tbspCilantro to top (you won’t want to skip this!)
6cupscooked Cauliflower Rice (just follow instruction on the bag)
Instructions
Add all ingredients to the pressure cooker pot except for the chicken thighs. Stir until yogurt is fully incorporated.
Add chicken thighs to the pot, arranging them evenly on top of the yogurt-coconut mixture. (If they take a dive under the sauce that’s okay too;-)
Secure and seal the lid and the vent. (this is SUPER important!)
Cook at high pressure for 20 minutes, followed by a pressure release.
Uncover and transfer only the chicken to a plate.
Use 2 forks to shred the chicken and then return it to the pot. Stir together, OR do what I did…just spoon the whole chicken into a bowl over your cooked cauliflower rice!
*optional steps: Turn on the saute mode to medium heat. Boil until it thickens from a soup-like to a sauce-like consistency, about 5 minutes, stirring frequently to prevent sticking along the bottom of the pot.
Turn off the sauté mode, and serve while hot. Sprinkle some chopped cilantro on top!