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.

To make the ultimate pairing, serve this with other Low Histamine recipes like our Cauliflower Rice!

What kind of coconut milk should I use?

For this recipe, you will want to use pure canned coconut milk-free from additives. Do not use coconut milk that has been diluted (like carton-type coconut milk).

I love ginger. Can I add more?

Please feel free to add more ginger. Remember, the more, the spicier!

Why do I need to pat and dry the chicken before cooking?

It is best practice on a Low Histamine diet to rinse meat before cooking. Doing so helps rinse off histamine causing bacteria to lower the histamine levels of the meat even more. Once rinsed, the meat should be dried off using paper towels if the recipe calls for browning the meat.