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.
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
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!
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!
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!
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Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)
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
Nutrition
More Whole30 Dinners:
Asian Meatballs with Teriyaki Glaze (Whole30, Paleo)
Chicken Lettuce Wraps (Whole 30, Paleo)
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