Spicy Coconut Pulled Chicken Thighs

About This Recipe

The most flavorful, tender pulled chicken thighs in a sweet and spicy chili coconut sauce.

Ingredients

• 1 lb Boneless Skinless Chicken Thighs (or chicken breast)
• 14 oz can Lite Coconut Milk
• 2 Tbsp 60g Gochujang
• 2 Tbsp 42g Honey
• 2 Tbsp 30g Lime Juice (about 1 small lime)
• 1 Tbsp Paprika
• 1 tsp Ground Ginger
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/4 tsp Ground Coriander (optional)

Instructions

1. Mix the all the ingredients except the chicken thighs in the pot of a pressure cooker before adding the chicken. Fully coat the chicken in the coconut milk mixture.
2. Pressure cook on HI for 10 minutes with quick release pressure.
3. Transfer the cooked chicken to a bowl to shred with two forks.
4. While you shred the chicken, use the pressure cooker's sauté function to reduce the remaining liquid for 5-10 minutes, stirring occasionally, until the sauce is as thick as you'd like.
5. Once you've reduced the sauce, set the pressure cooker to its keep warm function and add the shredded chicken thighs back to the pot. Stir to coat in the sauce and serve with rice.