Low Histamine Instant Pot Coconut Cilantro Chicken Thighs with Cauliflower Rice
We love this Low Histamine Instant Pot recipe that has fantastic flavor made with only a few simple pantry ingredients. Chicken thighs are cooked until tender in a mixture of sliced white onion, ginger, and creamy coconut milk. The chicken thighs are seared first, creating delicious flavor on the bottom of the Instant Pot, which is then deglazed with the creamy coconut milk—doing so results in an ultra-rich, creamy brown sauce that perfectly complements and glazes the chicken thighs. These chicken thighs are best served with a side of cauliflower rice or a steamed green vegetable like broccoli.
How to Make It
Step 1
Remove the outer leaves from the cauliflower head. Cut the head of cauliflower in half. Then cut it into smaller florets. Place the florets into a food processor and process until very finely chopped.
Step 2
Remove the cauliflower from the food processor and place it into a microwave-safe bowl. Set this aside until you are ready to serve. Before serving you will want to microwave the cauliflower rice on high for 2-3 minutes until hot.
Step 3
Rinse the chicken thighs under cool water. Then, dry them on paper towels and discard the wet towels. Season the chicken on both sides with kosher salt.
Step 4
Turn the Instant Pot onto the Saute function. Wait until it says ‘Hot’ on display. Once hot, add in the coconut oil, then swirl the pan. Add in the chicken thighs shiny side down—Cook for several minutes without disturbing the chicken at all to allow the meat to brown nicely. Once nicely browned, flip the meat and repeat on the other side. Once browned on the other side, transfer the chicken to a plate.
Step 5
Add in the sliced white onion and slices of ginger. Saute until lightly browned. Then deglaze the pan with the coconut milk and ¼ cup of water. Scrape as many of the browned bits off the pan’s bottom as possible.
Step 6
Return the chicken to the pot. Place the lid on the pot and set it on high pressure for 10 minutes. Release the pressure from the pot. Stir the chicken in the sauce to coat it.
Step 7
Serve the chicken immediately with a side of cauliflower rice. Sprinkle it with cilantro and serve.
Ingredients
- Cauliflower
0.5 large – head – 6″ to 7″ diameter
- Chicken Dark Meat Thigh Only Enhanced Raw
1.33 lb
- Coarse Kosher Salt
1.5 tsp
- Coconut oil
1 tbsp
- White onion
0.5 medium – 2 1/2″ diameter
- Ginger
3 tbsp, sliced
- Canned coconut milk
1 cup
- Cilantro
0.25 cup