Press the Sauté button on the Instant Pot and add the butter and coconut oil to melt. Add the diced onion and sauté 3 to 5 minutes. Add the spices and stir, cooking about 1 minute, until fragrant. Then add garlic, ginger, and diced tomatoes.

Place the chicken breasts into the Instant Pot, submerging them under the tomato-spice mixture. Lock the lid, make sure the vent is sealed, and press the Manual button. Adjust the time down to 16 minutes.

When the Instant Pot beeps, release the pressure and allow the steam to escape before removing the lid. Using tongs, remove the chicken from the pot and shred. You can do this manually, with two forks, or you can use a stand mixer on low with the paddle attachment. I prefer the latter! Once the chicken is shredded, set it aside.

Using an immersion blender, blend the tomato-spice sauce until smooth and creamy. If you do not have an immersion blender, you can use a regular stand blender — just be careful to vent the blender!

Stir in the almond/cashew butter and yogurt. Add the shredded chicken back to the pot. Serve over caulirice (next recipe).

Using a handheld cheese grater or a food processor fitted with a grating attachment, grate cauliflower florets into “rice grains.” Heat olive oil in a large skillet or wok over medium-high heat. Add onion and garlic and sauté for 5 minutes. Add the riced cauliflower, and continue cooking for 5 to 7 minutes, until onions are translucent. Add water, cover and steam for 5 minutes, until the cauliflower is cooked and the water has been absorbed.