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Tastes Like Pie Chicken (pressure cooker)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x


Spiced and sweet this shredded chicken tastes like Christmas



  • 2 pounds boneless, skinless chicken thighs
  • 1 medium onion, vidalia or sweet
  • 1 bosc pear, ripe (you may also use an apple or omit for keto)
  • 1 tbsp fresh minced turmeric root
  • 2 tsp smoked salt, I used smoked Maldon Salt
  • 2 tbsp non-hydrogenated organic palm oil shortening (or preferred fat)
  • 2 tsp lemon juice
  • 2 tsp coconut aminos
  • 1 smashed garlic clove
  • 1 stick cinnamon
  • 1 tbsp flour (tapioca starch, coconut flour or cassava)
  • 1 tsp coconut aminos
  • 23 sprigs mint
  • 1/2 cup or more of fresh blueberries


  1. Set your electronic pressure cooker to ‘saute” mode. Add in palm oil shortening.
  2. Peel and slice your onion. Peel and mince an inch or so long chunk of turmeric root. Peel and dice your pear.
  3. Add the onion and turmeric to the pot and stir occasionally while they brown for a few minutes. Add in the flour and mix well. Sprinkle the salt all over the chicken thighs and add it into the pressure cooker next.
  4. Stir well, then add in the garlic, lemon, pear, and coconut aminos. Add in the cinnamon stick. Stir. Set the pressure cooker to its “pressure cooking” mode, then set it to poultry.
  5. This should be 10.0-12.0 PSI for 20 minutes. When it’s done, and the pressure has been released, open the lid. There will be quite a bit of liquid, drizzle in the coconut aminos.
  6. Set the pressure cooker to “reduce” mode. Let it reduce for 10 minutes. Stir occasionally.
  7. When done, serve, mix in blueberries, and garnish with mint. If you’re up for it… top with pie crust or biscuits and bake to comfort food perfections…Or serve as it, over cauli-rice or over baked sweet potato!


  • Serving Size: 4
  • Calories: 500
  • Fat: 25g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 49g