Recipes

Instant Pot® Chicken & Mushroom Cauliflower Rice Recipe

Atkins Instant Pot® Chicken & Mushroom Cauliflower Rice
9.2g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
41.8g

Protein

17.8g

Fat

4.5g

Fiber

404cal

Calories

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INGREDIENTS

  • 8 oz (85g) Baby Bella Mushrooms (Cremini, brown)
  • 2 each Garlic, clove
  • 16 oz Chicken Breast Filet, skinless
  • 1 Tbsp Olive Oil
  • 0 1/2 cup Yellow Onion (chopped)
  • 0 1/2 cup (8 fl oz) Chicken Broth
  • 4 tbsp Sherry, Cooking Wine
  • 0 1/4 cup Heavy Cream, liquid
  • 1 1/4 tsp Salt
  • 1 teaspoon Italian Seasoning
  • 0 1/2 tsp Black Pepper, ground
  • 0 1/2 tsp Paprika
  • 5 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 8 Tbsp Sour Cream
  • 0 1/2 tsp Xanthan Gum

DIRECTIONS

  1. Roughly chop the mushrooms; mince or press the garlic; chop the chicken into roughly ½-inch cubes. Set each aside separately.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the sour cream and xanthan gum until thickened and serve. Each serving is about 1 ½ cups.

Cooking Tip

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