AIP chicken gluten free healthy fats paleo whole30 

Tastes Like Pie Chicken (pressure cooker)

Since I was gifted my spaceship, my Breville FastSlow Pro, making last minute meals has been a breeze. It’s an impressive looking machine and it makes all sorts of fun and often surpising noises. Hence it was dubbed the spaceship. One of my favorite foods to throw in there is chicken thighs. They lend themselves so well to saucy, pull apart kind of dishes. Pork, bone broth and rice too!

This last minute inspiration came together because honestly I have pie on the mind. Ever since my fourth of July berry pie with a killer cassava flour crust, I am dying to make another one. And if we’re being honest, this chicken would lend itself beautifully to a flaky cassava crust! But I’m just coming off a weekend of festivities and I’m watching my macros. In the pursuit of low carb paleo goals… I opted out of the pie crust for this pie-tastic pulled chicken… but I still served it in a pie dish, because it’s adorable.

The tender skinless, boneless thighs were cooked in ripe pear, fresh turmeric and coconut aminos with a cinnamon stick and smoked salt for a delicate saucy finish. I added a little drizzle of maple syrup and reduced it to sweet perfection. I added the fresh mint and blueberries at the end to emphasize the sweetness of the dish, and boy oh boy, it really is pie worthy! A fantastic savory dish that’s a little on the sweet side!

Serves 4-6

Tastes Like Pie Chicken (pressure cooker)

10 minPrep Time

30 minCook Time

40 minTotal Time

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Recipe Image


  • 2 pounds boneless, skinless chicken thighs
  • 1 medium onion, vidalia or sweet
  • 1 bosc pear, ripe (you may also use an apple)
  • 1 tbsp fresh minced turmeric root
  • 2 tsp smoked salt, I used smoked Maldon Salt
  • 2 tbsp non-hydrogenated organic palm oil shortening (or preffered fat)
  • 2 tsp lemon juice
  • 2 tsp coconut aminos
  • 1 smashed garlic clove
  • 1 stick cinnamon
  • 1 tbsp cassava flour, I use Otto's
  • a drizzle of maple syrup
  • 2-3 sprigs mint
  • 1/2 or more of fresh blueberries


  • Set your electronic pressure cooker to 'saute" mode.
  • Add in palm oil shortening.
  • Peel and slice your onion.
  • Peel and mince an inch or so long chunk of turmeric root.
  • Peel and dice your pear.
  • Add in the onion and turmeric to the pot and stir occasionally while they brown for a few minutes.
  • Add in the cassava flour and mix well.
  • Sprinkle the salt all over the chicken thighs and add it in to the pressure cooker next.
  • Stir well, then add in the garlic, lemon, pear and coconut aminos. Add in the cinnamon stick. Stir.
  • Set the pressure cooker to it's "pressure cooking" mode, then set it to poultry.
  • 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 maple syrup.
  • Set the pressure cooker to "reduce" mode.
  • Let it reduce for 10 minutes.
  • Stir occasionally.
  • 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!



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6 Thoughts to “Tastes Like Pie Chicken (pressure cooker)”

  1. Jessica
    I was seriously doubtful about how something with blueberries in it could taste like chicken pot pie, but it does! This was so delicious, even with applesauce subbed out for the pear (I didn't have one on hand). I think next time I will try subbing out the pear and the cassava flour for white sweet potato because I don't do very well with cassava flour.
    1. You're comment made me laugh out loud! I know, blueberries!?!? But it just works. Totally thing white sweet potato would work. Maybe add it already mashed so it will cook down for the same creamy component?
  2. Kristie
    If I don't have a pressure cooker, would this work if I threw it into the oven? Thanks in advance!
    1. You would probably have better turn out in a dutch oven or a slow cooker. Do you have either? If not stove top, braising (sear then cover and lower) would work :)
  3. Jennifer
    This looks so interesting, but I'm concerned about no added these ingredients produce enough liquid? I'm worried to add bone broth & that it'll be too soupy. Thank you for the help (I've just started using my IP)
    1. The chicken will release plenty of liquid. If you decide to add in the broth, then you'll just have to reduce it for longer on the back end.

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