Instant Pot Keto Creamy Mushroom Chicken Casserole
A low carb, 5 ingredient cauliflower rice casserole with chicken, spinach, cream of mushroom soup and parmesan. Ready in 15 minutes!
Servings: 4
Calories: 207
Equipment
Ingredients
- 1 16.9-ounce carton Kettle + Fire Keto Mushroom Bisque Bone Broth Soup (code TASTESLOVELY for 15% off!)
- 2 chicken breasts
- 2 10-ounce bags frozen cauliflower rice, thawed and all moisture squeezed out with a nut milk bag or dish towel
- 2 cups fresh spinach
- 1/2 cup grated parmesan cheese
- kosher salt + pepper
Instructions
- To your instant pot, add the Kettle + Fire Keto Mushroom Bisque Bone Broth Soup and 2 chicken breasts. Season the chicken breasts with kosher salt + pepper.
- Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 8 minutes. Will take about 5-10 minutes to reach pressure, then it will start counting down from 8. After the 8 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
- Remove the cooked chicken breasts and transfer to a plate, then shred with 2 forks.
- Return the shredded chicken back to the instant pot, along with the squeezed out cauliflower rice and spinach. Stir to combine.
- Set your instant pot to SAUTE mode to rewarm and wilt the spinach, stirring constantly, just for 1-2 minutes until the spinach is wilted. Taste for salt + pepper and add more if needed.
- Serve warm, topped with grated parmesan cheese. I added on a good 2 tablespoons parmesan cheese to mine, yum!
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
Notes
Chicken: You could also use chicken thighs. I would substitute 3 or 4 boneless, skinless chicken thighs. No cooking time adjustment.
Frozen Chicken: You can make this using frozen chicken breasts straight from frozen! Just increase the cook time to 10 minutes. Same for frozen thighs, 10 minutes.
Cauliflower Rice: Frozen cauliflower rice is really the best here. The most convenient, and easiest to squeeze out all moisture. If you only have raw cauliflower rice, I would sauté it first on the stove in olive oil until cooked through, then add to the casserole in Step 4.
Spinach: You could use any dark leafy green here, like kale or swiss chard. Or even use frozen spinach! Just thaw and squeeze out moisture in the nutmilk bag when you're squeezing out the cauliflower rice.
Dairy Free/Whole30: The Kettle + Fire Keto Mushroom Bisque Bone Broth Soup has dairy in it. If you want this to be Whole30 dairy free, you'll have to use 2 cups of homemade cream of mushroom soup that is dairy free and compliant. I don't have a recipe for that yet, but have been meaning to create one!
Freezing Instructions: Freeze in a freezer safe airtight container for at least 6 months. I like serving in individual portions. Reheat in the microwave until warm, about 3-6 minutes.
Nutrition
Calories: 207 | Total Carbs: 8.3g | Protein: 22.1g | Fat: 10.2g | Fiber: 3.8g | Net Carbs: 5g