Heat your pressure cooker on saute mode.

While it heats, dice bacon, onion, carrots, garlic and rhubarb.

When it comes to temperature add in the bacon.

Cook, stirring occasionally until fully cooked.

Then add in the diced vegetables and bay leaves.

Stir well.

Once vegetables are tender, about 8 minutes, add in the chicken thighs and cook, stirring often until lightly browned.

Add in all of the seasoning, stir well.

Add in the vinegar and olive oil.

Close the lid and set to poultry mode (high for 20 minutes).

Once it has finished cooking and the pressure has released, open then lid and stir in the cauliflower rice and bone broth.

Close the lid and set to cook on low for 3 minutes.

Release the pressure manually, open the lid and stir well, breaking up the chicken so it shreds a little.

Taste, adjust salt if needed and serve! If you would like it drier, set your pressure cooker to saute and reduce the liquid, but I like to make it like my moms, nice and saucy! Garnish with steamed asparagus.

If you’re not on a Whole30 or AIP, you can use peas or roasted bell pepper strips, which is the traditional way to garnish this dish.