(Total Time: 30 MIN| Serves: 5)
5 chicken thighs, skin on
¾ cup cauliflower, chopped into florets
2 tbsp extra virgin olive oil
1 large onion, chopped
3 jalapeno peppers, chopped
¼ cup bean sprouts
1 chili pepper, chopped
3 tbsp fish sauce
1 tbsp swerve
5 cups chicken stock
1 ½ tsp salt
1 tsp peppercorn
1 tsp dried thyme
3 bay leaves
- Combine all ingredients in the instant pot and stir well. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
- Press the ‘’Poultry’’ button and set the timer for 20 minutes on high heat.
- When done, release the pressure naturally and open the lid. Remove the meat from the bones and stir well again.
- Serve with some grated Parmesan cheese.
Per Serving (Calories 358 | Total Fats: 11.9g | Net Carbs: 4.4g | Protein: 55g |Fiber: 1.4g)