Instant Pot Curry Chicken Thighs with Turmeric Cauliflower Rice

Curry Chicken Thighs

Ingredients

• 1 Tablespoon Coconut Oil
• 5 Chicken Thighs
• 1 15 oz Can Diced Tomatoes
• 1 Cup Coconut Milk
• ½ Cup Chicken Broth
• 1 Red Bell Pepper, Sliced
• 5 Leaves Rainbow Chard, Sliced
• 2 Teaspoon Turmeric
• 2 ½ Teaspoon Curry Powder
• ½ Teaspoon Red Pepper Flakes
• ½ teaspoon salt
• ½ teaspoon black ground pepper
• 1 Teaspoon Garlic Powder

Directions

1. Turn Instant Pot on saute mode and melt the Coconut Oil
2. Season the Chicken Thighs with salt and pepper on both sides. Sear the chicken thighs in the Instant pot for 4 minutes on each side
3. Turn off the saute mode on the Instant Pot. Add the canned tomatoes, coconut milk, chicken broth, red bell pepper, rainbow chard, turmeric, curry powder, red pepper flakes, salt, pepper, garlic powder.
4. Stir to combine and cover the instant pot. Turn on pressure cook on high for 15 minutes. Allow the Instant Pot to slow release when done.
5. Serve with Cauliflower Rice or regular rice.

Turmeric Cauliflower Rice

Ingredients

• 1 head of cauliflower
• 2 teaspoon coconut oil
• 1 teaspoon turmeric
• ½  teaspoon garlic powder
• ¼  teaspoon pepper
• ¼ teaspoon salt

Directions

1. Cut the cauliflower into quarters and cut out the center stalk. “Rice” the cauliflower by pulsing it in a large blender in 4 different batches.
2. Heat the coconut oil in a large skillet on medium for 1 minute.
3. Add in the cauliflower, salt, garlic powder, turmeric and pepper. Cover and cook for about 5-7 minutes or until the cauliflower is soft. Stir about every 2 minutes.
4. Serve with the Curry Chicken