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Low Carb Instant Pot Chicken Biryani Recipe
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Low Carb Instant Pot Chicken Biryani Recipe

Calories:

Equipment

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.