Thai Chicken in "Peanut" Sauce

So I know, like, food looks and tastes best when it's not, um, all brown. But right now I don't care because this dish was TASTY. Yeah, the picture could be better but it's chicken with cauliflower "rice" with a brown sauce.

I guess you could add some colorful veggies or some green onion for more flavor and color. The beauty about cooking, or even finding interesting recipes on a random small blog is that you can always modify it to suit your needs and preferences.

All that being said, I'm really excited about this because it's my first pressure cooker experiment, ever. Since I'm high pressure cooking newb, I sourced the world wide webz and came across Pressure Cooking Today, and their chicken recipe. (Yes, their photo is 100x more delicious looking. I'm pretty sure it's the green onion that makes it.)

Anyway, here's the paleo version, inspired by Pressure Cooking Today!

Thai Chicken in "Peanut"(Almond) Sauce

2 tbsp coconut oil

2 lbs. boneless, skinless chicken thighs
1/2 cup homemade broth
1/4 cup almond butter
1/4 cup coconut aminos
2 tbsp lime juice
1/4 teaspoon chili powder
1 teaspoon ground ginger
1 tablespoon arrowroot or tapioca powder
2 tablespoons water
1/4 cup chopped almonds or nut of choice
green onions, chopped for garnish, optional   -__- 


Heat pressure cooker on medium high. Add coconut oil to the pressure cooker pot. Brown the meat in small batches. Set aside the browned chicken on a platter.

 When all chicken is browned, add chicken broth, almond butter, coconut aminos, lime juice, chili powder and ginger. Deglaze pot and stir to combine.

Add the browned chicken back to the pot. Cover pot and lock lid in place.

Turn up flame to high and allow pressure to build. When the pressure indicator pops up, (or however your pot is designed to indicate pressure) reduce flame to low. Let cook for 9 minutes.

Turn off pressure cooker and allow pressure to release, either naturally or via quick release. Remove chicken thighs from the pot leaving the sauce.

In a small bowl, dissolve arrowroot/tapioca powder in 2 tablespoons water. Add mixture to the sauce in the pot stirring constantly. Bring to a simmer, stirring constantly. After sauce thickens, add chicken thighs and coat with the sauce.

I served with basic fried cauliflower rice.