Instant Pot® Chicken & Mushroom Cauliflower Rice
9.2g
Net Carbs
41.8g
Protein
17.8g
Fat
4.5g
Fiber
403
Calories
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion (80g)
- 8 ounces baby bella mushrooms (cremini, brown), roughly chopped
- 2 cloves fresh garlic, minced or pressed
- 1 pound (16 ounces) skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup chicken broth
- 1/4 cup sherry cooking wine
- 1/4 cup heavy cream
- 1 1/4 teaspoons salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 5 cups frozen cauliflower rice (567g)
- 1/2 cup sour cream
- 1/2 teaspoon xanthan gum
Directions:
- Heat Instant Pot® on sauté mode until hot. Swirl in oil and sauté onion until softened, about 2 minutes. Add mushrooms and sauté until they have released their water, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add chicken and sauté until mostly opaque on the outside, about 4 minutes. Turn off sauté mode.
- Stir in the broth, sherry cooking wine, cream, salt, Italian seasoning, pepper and paprika until combined and evenly coated. Layer the frozen cauliflower rice over the chicken and sauce.
- Seal the lid and set to pressure cook on high for 6 minutes. Once cooking is complete, allow to naturally release for 10 minutes. Follow manufacturer’s instructions to manually complete the release and remove the lid.
- Stir in the sour cream and xanthan gum until thickened and serve. Each serving is about 1 ½ cups.
