Description
Chicken with cauliflower, spinach, mushrooms and two types of cheeses. A healthy and delicious meal made with your Instant Pot.
Ingredients
Scale
- 1 Tbsp olive oil
- 2 cups sliced mushrooms
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 cup chicken broth
- 1 (10 oz) package frozen riced cauliflower
- 1 cup coarsely chopped spinach
- 2 cups chopped, cooked chicken
- 1 Tbsp lemon juice
- 1 cup cottage cheese
- 1/2 cup shredded whole milk mozzarella cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the mushrooms and saute for 5 minutes. Stir in the salt, pepper, garlic powder, onion powder and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the frozen cauliflower rice, spinach, chicken and lemon juice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Blend the cottage cheese until cream (it’s an optional step to blend the cottage cheese, you can also just stir it in as is). Then stir it into the pot. Sprinkle the mozzarella on top. Use an air fryer lid to bake at 350 degrees for 5 minutes. Or if you don’t have an air fryer lid place the stainless steel pot into the oven and bake at 350 degrees for 15 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot