Instant Pot Alfredo Chicken

JERF, Keto, Paleo, Whole 30, Poultry

Servings: 6 Source:

Ingredients

1 tablespoon avocado oil

1/2 medium yellow onion, diced

1 1/2 pounds organic boneless skinless chicken breasts, cut into bite-size pieces

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 pound portobello mushrooms, sliced

1 pound broccoli florets

1 pound gluten-free pasta, cooked

1 recipe 5-Ingredient Dairy-Free Alfredo Sauce


5-INGREDIENT DAIRY-FREE ALFREDO SAUCE

Makes 3 cups

1 cup raw cashews

2 cups water

2 tablespoons unfortified nutritional yeast

2 teaspoons sea salt 3 garlic cloves

Directions

1. Preheat the pressure cooker using the SAUTE function, add the avocado oil and onion. Sauté until the onion becomes fragrant and translucent, about 3 minutes.

2. Season the chicken with sea salt and black pepper. Add the chicken to the pot and toss with the onion. Sauté the chicken until it is almost cooked through and add the mushrooms and broccoli.

3. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/ PRESSURE COOK function, high pressure, and use +/- buttons until the display reads 1 minute.

4. When the pressure cooker beeps let the pot naturally release the pressure until the display panel reads LO:20. Then open the vent valve and release the pressure.
5. Serve the chicken with the gluten-free pasta and top with 5-Ingredient Dairy-Free Alfredo. Season with salt and pepper to taste.

Place all the ingredients in a high-powered blender. Blend until everything is smooth and creamy and the sauce thickens and becomes steaming hot, about 8 minutes.

Notes

Tip: Blending for at least 8 minutes allows the cashews time to thicken. Do not stop blending once everything is combined.