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