Spicy Mushroom Chicken with Eggs

(Total Time: 40 MIN| Serves: 2)

Ingredients:
7 oz boneless and skinless chicken breast, cut into bite-size pieces
1 cup button mushrooms, sliced
2 cups chicken stock
3 eggs
2 tbsp almond flour
3 tbsp olive oil
2 garlic cloves, crushed

Spices:
1 tsp salt
¼ tsp black pepper
1 tsp cayenne pepper

Directions:

  1. Rinse the meat under cold running water and pat dry with a kitchen paper. Cut into bite-sized pieces and set aside.
  2. Plug in the instant pot and grease the inner pot with some oil. Add garlic and meat. Season with salt and cook for 3 minutes.
  3. Now add mushrooms and continue to cook for 5 minutes.
  4. Pour in the chicken stock and give it a good stir. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 9 minutes on high pressure.
  5. When done, perform a quick pressure release and open the lid. Press the ‘’Sauté’’ button and cook until half of the liquid evaporates.
  6. Now stir in the almond flour and sprinkle with cayenne pepper and black pepper. Cook for 5 minutes, stirring constantly.
  7. Finally, crack the eggs and cook until completely set. Serve immediately.
    Per Serving(Calories 456g | Total Fats 32.1g | Net Carbs: 3.2g | Protein 39.4g |Fiber: 0.6g)