Low Carb Instant Pot Chicken Biryani Recipe

Fall is here, the leaves are starting to change color, the kids are back in school and yes…. flu season has arrived. Shoppers everywhere are wiping down their shopping cart handles before touching them, stocking up on vitamin C and doing what they can to avoid those who are already sick.

Thankfully, I’ve remained healthy so far despite having a little one home sick for a few days. But if a cold or flu does get me, I’ve got some of this stocked up in the freezer. It’s quick to make and has a really nice gentle “chicken soup” type of flavor to it. I serve it over riced cauliflower for a meal that’s gentle on the tummy, the throat and the senses.

Traditional Chicken Biryani is quit heavy on the spice. But this version is softened considerably to be tolerated by somebody who is not feeling well.

If you plan to keep this in your freezer, don’t add the cauliflower. Keep that separate until you are ready to eat. I like to portion this out into smaller containers so all I have to do is pull a single serving out and heat it up. It’s convenient and tastes good when you’re under the weather.

YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:

• Low Carb Chicken Soup
• Low Carb Italian Wedding Soup
• Low Carb Macadamia Nut Crusted Chicken

Low Carb Instant Pot Chicken Biryani Recipe

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Equipment

• Instant Pot

Ingredients

• 1/2 small yellow onion, chopped
• 2 tbsp. coconut oil
• 1 (15 oz.) can coconut milk
• 1 tbsp. garlic powder
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1 tsp. cardamom
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1 medium bay leaf
• 1/2 tsp. ground ginger
• 4 large chicken breasts, skinless, boneless, raw
• salt to taste after cooking
• 1 (14 oz.) package riced cauliflower, cooked separately to package directions
• 1/4 cup sliced or slivered almonds for garnish (optional)

Instructions

• Put the oil and the onions in your Instant Pot and press the saute button. Cook until the onions are translucent.
  
• Turn off the IP and add the remaining ingredients, except for almonds and cauliflower.
  
• Set the IP to 13 minutes on Manual. (You can use the meat setting too, I just haven't tried it yet!)
  
• Do a quick release and serve the chicken with the sauce over the riced cauliflower.
  
• Season with salt to taste.
  

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Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):