Jalapeno Chicken

(Total Time: 30 MIN| Serves: 5)

Ingredients:
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

Spices:
1 ½ tsp salt
1 tsp peppercorn
1 tsp dried thyme
3 bay leaves

Directions:

  1. Combine all ingredients in the instant pot and stir well. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
  2. Press the ‘’Poultry’’ button and set the timer for 20 minutes on high heat.
  3. When done, release the pressure naturally and open the lid. Remove the meat from the bones and stir well again.
  4. Serve with some grated Parmesan cheese.
    Per Serving (Calories 358 | Total Fats: 11.9g | Net Carbs: 4.4g | Protein: 55g |Fiber: 1.4g)