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Low Carb Instant Pot Chicken Biryani Recipe
Low Carb Instant Pot Chicken Biryani Recipe
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
  1. Put the oil and the onions in your Instant Pot and press the saute button. Cook until the onions are translucent.
  2. Turn off the IP and add the remaining ingredients, except for almonds and cauliflower.

  3. Set the IP to 13 minutes on Manual. (You can use the meat setting too, I just haven't tried it yet!)

  4. Do a quick release and serve the chicken with the sauce over the riced cauliflower.

  5. Season with salt to taste.