Instant Pot Skinny Crustless Chicken Pot Pie (instantloss.com)
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 (6-8oz) Boneless Skinless Chicken breasts 1⁄2 cup Organic Quinoa rinsed1 cup Organic Chicken Stock 1⁄4 cup Canned Organic Coconut Milk 1⁄4 cup Braggs Liquid Aminos Coconut Aminos, or Low Sodium Soy Sauce1⁄8 cup Raw Organic Honey 3 cups Frozen Organic Mixed Vegetable Blend 1⁄2 Red Onion diced1⁄2 tsp Garlic Salt 1⁄4 tsp Cumin 1⁄8 tsp Pepper 1⁄4 tsp Ground Ginger (optional)Salt to taste
Add all of the ingredients to your Instant Pot Pressure Cooker.
Place the lid on your pot and make sure the vent valve is in the SEALING position.
Using the MANUAL function on your Instant Pot, high pressure, use the +/- buttons to program the pot for 10 minutes.
When the time is up let the pot naturally release the pressure for at least 15 minutes.
Remove chicken breasts and shred. Add back to the pot and serve!
Serving Size: 4-6 servings
Place the lid on your pot and make sure the vent valve is in the SEALING position.
Using the MANUAL function on your Instant Pot, high pressure, use the +/- buttons to program the pot for 10 minutes.
When the time is up let the pot naturally release the pressure for at least 15 minutes.
Remove chicken breasts and shred. Add back to the pot and serve!
Serving Size: 4-6 servings
Nutritional Info Amount Per Serving
- Calories: 428.1
- Total Fat: 9.8 g
- Cholesterol: 111.5 mg
- Sodium: 226.1 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 4.7 g
- Protein: 52.1 g