Instant Pot Chicken with Hatch Chili Cauliflower Sauce

We’re crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.

Instant Pot Chicken with Hatch Chili Cauliflower Sauce

Grace Vilches

We’re crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Entree & Main Dishes

Servings 6

Calories 230 kcal

Ingredients

  

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• 2 cups low-sodium chicken stock
• 12 oz. chopped cauliflower
• 1/2 cup chopped roasted hatch chilies
• 1 small sweet onion chopped
• 2 garlic cloves minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 1 lb. boneless skinless chicken breasts
• 1/2 cup sour cream
• 1 cup shredded lowfat Cheddar cheese
• 2 green onions sliced

Instructions

 

• Add stock, cauliflower, chilies, onion, garlic, salt and cumin to Instant pot and stir. Add chicken.
• Set Instant Pot to pressure cook on high 10 minutes. Once it heats up and finishes cooking, turn the valve to venting to do a forced pressure release.
• Remove chicken. Use an immersion blender to blend cauliflower mixture in pot until smooth. Stir in sour cream and cheddar cheese.
• Serve chicken topped with sauce and green onions.

Nutrition

Calories: 230kcalCarbohydrates: 8gProtein: 26gFat: 10gCholesterol: 66mgSodium: 371mgFiber: 2gSugar: 1g

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