Nice recipe! Scaled up to 9 servings in order to use up full units of certain ingredients (e.g. 10 chicken legs, 1 can of coconut milk, 1 can of diced tomatoes), but kept the salt to 1 tsp. Pressure cooked for 5 minutes instead of 4 since I was worried about the chicken doneness, but 4 is probably fine as it can be simmered afterward. Lastly, added 1 can of rinsed chickpeas as there was plenty of liquid. Don't skip the lime as the acidity really completes the dish.
