Instant Pot® Chicken & Mushroom Cauliflower Rice
9.2g
Net Carbs
41.8g
Protein
17.8g
Fat
4.5g
Fiber
403
Calories
Ingredients:
- 1/4 cup Heavy Cream, liquid
- 8 tablespoons Sour Cream
- 1/2 teaspoon Xanthan Gum
- 1 tablespoon Olive Oil
- 1/2 cup (8 fluid ounces) Chicken Broth
- 1/2 teaspoon Black Pepper, ground
- 8 oz (85g) Baby Bella Mushrooms (Cremini, brown)
- 2 each Garlic, clove
- 4 tablespoons Sherry, Cooking Wine
- 1 1/4 teaspoons Salt
- 1 teaspoon Italian Seasoning
- 5 cups Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
- 1/2 cup Yellow Onion (chopped)
- 1/2 teaspoon Paprika
- 16 ounces Chicken Breast Filet, skinless
Directions:
- Roughly chop the mushrooms; mince or press the garlic; chop the chicken into roughly ½-inch cubes. Set each aside separately.
- 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.
