Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)

A bowl of Cauliflower chicken chowder on a linen

Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)

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.

Course Chowder, Dinner

Cuisine American

Prep Time 23 43

Cook Time 23 43

Total Time 23 43

Servings -6 Servings

Calories 611kcal

Author Emilee Mason

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