We’re crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot (Amazon link) for easy clean-up. Serve over rice for a dinner the whole family will love.

Instant Pot Chicken with Hatch Chili Cauliflower Sauce

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Instant Pot Chicken with Hatch Chili Cauliflower Cheese Sauce
Tags , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
We're crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.
Ingredients
  • 2 cups low-sodium chicken stock
  • 12 oz. Green Giant™ Fresh Cauliflower Crumbles®
  • 1/2 cup chopped, roasted Melissa's hatch chilies
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1 lb. boneless, skinless chicken breasts
  • 1/2 cup sour cream
  • 1 cup shredded lowfat Cheddar cheese
Directions
  1. Add stock, cauliflower, chilies, onion, garlic, salt and cumin to Instant pot and stir. Add chicken.
  2. Set Instant Pot to pressure cook on high 10 minutes. Once it heats up and finishes cooking, turn the valve to venting to do a forced pressure release.
  3. Remove chicken. Use an immersion blender to blend cauliflower mixture in pot until smooth. Stir in sour cream and cheddar cheese.
  4. Serve chicken topped with sauce.
Nutritional Value
Calories: 230 Fat: 10g Cholesterol: 66mg Carbohydrates: 8g Sodium: 371mg Fiber: 2g Protein: 26g Sugar: 1g Calcium: 300mg Iron: 1mg
Instant Pot Chicken with Hatch Chili Cauliflower Cheese Sauce
Tags , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
We're crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.
Ingredients
  • 2 cups low-sodium chicken stock
  • 12 oz. Green Giant™ Fresh Cauliflower Crumbles®
  • 1/2 cup chopped, roasted Melissa's hatch chilies
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1 lb. boneless, skinless chicken breasts
  • 1/2 cup sour cream
  • 1 cup shredded lowfat Cheddar cheese
Directions
  1. Add stock, cauliflower, chilies, onion, garlic, salt and cumin to Instant pot and stir. Add chicken.
  2. Set Instant Pot to pressure cook on high 10 minutes. Once it heats up and finishes cooking, turn the valve to venting to do a forced pressure release.
  3. Remove chicken. Use an immersion blender to blend cauliflower mixture in pot until smooth. Stir in sour cream and cheddar cheese.
  4. Serve chicken topped with sauce.
Nutritional Value
Calories: 230 Fat: 10g Cholesterol: 66mg Carbohydrates: 8g Sodium: 371mg Fiber: 2g Protein: 26g Sugar: 1g Calcium: 300mg Iron: 1mg

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