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    Home » Instant Pot Recipes

    Published: Oct 24, 2020 · Modified: Oct 13, 2021 by Emilee Mason · Leave a Comment

    Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)

    Jump to Recipe Print Recipe

    This Instant Pot Cauliflower Chicken Chowder is Whole30 and paleo compliant and makes a great fall or winter meal. It’s packed with creamy cauliflower and potatoes, chicken, and bacon. Nutritional yeast also gives it a delicious “cheesy” flavor.

    A bowl of cauliflower chowder topped with bacon and chopped parsley

    Instant Pot Cauliflower Chicken Chowder Ingredients

    • Cauliflower
    • Boneless Skinless Chicken Breast
    • Red Potatoes
    • Compliant Bacon
    • Yellow Onion
    • Garlic
    • Chicken Bone Broth
    • Canned Coconut Milk
    • Nutritional Yeast
    • Apple Cider Vinegar
    • S&P

    A top view of two bowls of cauliflower chicken chowder topped with bacon.

    How to make Instant Pot Cauliflower Chicken Chowder?

    Add the Bacon, Onion, and Garlic to the instant pot on sauté mode.

    Sauté until bacon is nearly cooked and onion is soft and translucent.

    Add cubed potatoes and continue to sauté until bacon is cooked thoroughly, approximately 5 minutes.

    Place raw chicken and cauliflower on top of potatoes, followed by chicken bone broth and salt and pepper.

    Set instant pot to “pressure cook” and cook for 10 minutes.

    Allow pot to naturally release for 5 minutes before manually releasing. (Ensure chicken has reached 165F).

    Remove chicken from pot and shred.

    Using an immersion blender, or by adding half of remaining soup to a blender, blend until smooth, leaving chunks of veggies as desired.

    Return the chicken to the soup and add the coconut milk, nutritional yeast, and apple cider vinegar.

    Mix well and enjoy!

    A close up shot of a bowl of cauliflower chowder with bacon and parsley on top

    How to make Cauliflower Chicken Chowder in the crock pot?

    To make this dish in a crock pot begin by sautéing the onion, bacon, and garlic in a pan until the bacon is cooked.

    Add mixture to a crockpot followed by cauliflower, raw chicken, potatoes, broth, and salt and pepper.

    Cook on low for 6 hours until chicken is cooked thoroughly.

    Remove chicken and shred.

    Using an immersion blender, or by adding half of remaining soup to a blender, blend until smooth, leaving chunks of veggies as desired.

    Return the chicken to the soup and add the coconut milk, nutritional yeast, and apple cider vinegar.

    Mix well and enjoy!

    How to make Cauliflower Chowder on the stove top?

    Add the bacon, onion, and garlic to a large pot over medium heat.

    Sauté until bacon is nearly cooked and onion is soft and translucent.

    Add cubed potatoes and continue to sauté until bacon is cooked thoroughly, approximately 5 minutes.Place raw chicken and cauliflower on top of potatoes, followed by chicken bone broth.

    Bring mixture to a simmer, cover and allow to continue to simmer on medium low for 20 minutes, until the chicken is fully cooked has reached an internal temperature of 165F

    Remove chicken from pot and shred.

    Using an immersion blender, or by adding half of remaining soup to a blender, blend until smooth, leaving chunks of veggies as desired.

    Return the chicken to the pot and add the coconut milk, nutritional yeast, and apple cider vinegar.

    Mix well and heat until warmed throughout.

    Enjoy!

    A top view of a bowl of cauliflower chowder on a grey background and topped with bacon and parsley

    Time Saving Tips:

    This recipe works well with frozen cauliflower rice to save time cleaning and chopping.
    Cauliflower Chicken Chowder is a great meal to prep ahead of time. Simply store in an airtight container in the refrigerator and reheat over medium heat prior to serving.
    If using frozen chicken, add another 2-5 minutes to the pressure cooking time. Be sure to check the internal temp before shredding!

    Save this recipe for later, pin it here!

    A bowl of Cauliflower chicken chowder on a linen

    Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)

    Emilee Mason
    This Instant Pot Cauliflower Chicken Chowder is Whole30 and paleo compliant and makes a great fall or winter meal. It’s packed with creamy cauliflower and potatoes, chicken, and bacon. Nutritional yeast also gives it a delicious “cheesy” flavor.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 23 hrs 43 mins
    Cook Time 23 hrs 43 mins
    Total Time 23 hrs 43 mins
    Course Chowder, Dinner
    Cuisine American
    Servings 4 -6 Servings
    Calories 611 kcal

    Ingredients
      

    • ½ lb Compliant Bacon chopped into 1" pieces
    • 1 Yellow Onion diced
    • 3 Garlic Cloves minced
    • 4 C Red Potatoes cut into 1" cubes
    • 1 lb Boneless Skinless Chicken Breast
    • 3 C Cauliflower Florets or Riced Cauliflower
    • 2 C Chicken Bone Broth
    • 1 C Canned Coconut Milk
    • ¼ C Apple Cider Vinegar
    • ¼ C Nutritional Yeast
    • 1 tsp Salt
    • 1 tsp Pepper

    Instructions
     

    • Add the Bacon, Onion, and Garlic to the instant pot on sauté mode.
    • Sauté until bacon is nearly cooked and onion is soft and translucent.
    • Add cubed potatoes and continue to sauté until bacon is cooked thoroughly, approximately 5 minutes.
    • Place raw chicken and cauliflower on top of potatoes, followed by chicken bone broth and salt and pepper.
    • Set instant pot to “pressure cook” and cook for 10 minutes.
    • Allow pot to naturally release for 5 minutes before manually releasing. (Ensure chicken has reached 165F).
    • Remove chicken from pot and shred.
    • Using an immersion blender, or by adding half of remaining soup to a blender, blend until smooth, leaving chunks of veggies as desired.
    • Return the chicken to the soup and add the coconut milk, nutritional yeast, and apple cider vinegar.
    • Mix well and enjoy!

    Notes

    *See above notes for stove top and slow cooker instructions.

    Nutrition

    Calories: 611kcalCarbohydrates: 25gProtein: 38gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 112mgSodium: 1572mgPotassium: 1398mgFiber: 5gSugar: 6gVitamin A: 66IUVitamin C: 48mgCalcium: 61mgIron: 3mg
    Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!

    More Whole30 Dinners:

    Asian Meatballs with Teriyaki Glaze (Whole30, Paleo)

    Whole 30 Shepherd’s Pie

    Chicken Lettuce Wraps (Whole 30, Paleo)

    Instant Pot Pork Carnitas (Paleo, Whole 30)

    Sheet Pan Teriyaki Salmon (Whole30, Paleo)

    « Whole30 Meal Plan & Grocery List 10/19
    Whole30 Meal Plan & Grocery List 10/26 »

    About Emilee Mason

    Emilee Mason is a Whole30 certified coach, food photographer, and recipe developer. As a health foodie, grill enthusiast, and mom of two young boys she has a passion for creating healthy, delicious, and family friendly recipes that are simple and fun to make!

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    Hey all!

    My name is Emilee. I'm a Whole30 Certified Coach, a fire wife, boy mom, and lover of real foods, non-toxic living, and paleo desserts!

    I'm glad you're here and hope you'll follow along on this healthy living journey, one delicious meal {or cupcake} at a time!

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