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I only recently got my first pressure cooker. I was super hesitant at first, but once I realised that I could make a perfect healthy bone broth in an hour and a half, I was hooked.
This is a recipe that I cook in my slow cooker a lot, so I tweaked it slightly to work with both a slow cooker and a pressure cooker or Instant Pot . Moist and tender threads of chicken breast enveloped in a rich, sweet, smokey low-carb sauce.
Eat it in lettuce cups, over baby spinach, with cauli-rice or shirataki rice. I like to top mine with a hefty dollop of sour cream for added healthy fats and to offset the richness of the sauce. Enjoy!
Note: A tablespoon of molasses will add about 2 grams of net carbs per serving. If you want to achieve similar results but don't want to add extra carbs to your keto meal, you can swap the 3 tablespoons of Swerve for 3-5 tablespoons of brown sugar substitute such as Sukrin or Lakanto.
0 days, 0 hours, 20 minutes
Hands-on 10 minutes 30 minutes Serving size about 170 g/ 6 oz
Nutritional values (per serving, about 170 g/ 6 oz)
Net carbs 4.3 grams
Protein 29.2 grams
Fat 12.7 grams
Calories 259 kcal
Calories from carbs 7% , protein 47% , fat 46%
Total carbs 5.8 grams Fiber 1.6 grams Sugars 2.9 grams Saturated fat 2 grams Sodium 824 mg (36 % RDA ) Magnesium 49 mg (12 % RDA ) Potassium 674 mg (34 % EMR )
Ingredients (makes 6 servings)
750 g chicken breasts, skinless and boneless (1.65 lb)
400 ml unsweetened tomato passata (sauce) (13.5 fl oz)
100 ml apple cider vinegar (3.5 fl oz)
3 tbsp Swerve or Erythritol (30 g/ 1.1 oz)
Optional: 1 tbsp molasses (20 g/ 0.7 oz) - see note above 1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 /4 1 tbsp smoked paprika
3 tbsp coconut aminos (45 ml)
1 /4 extra virgin olive oil (60 ml)Optional: 1 cup sour cream, full-fat yogurt or creme fraiche to serve
Instructions
Place the chicken breasts into the base of your Instant Pot . Combine all other ingredients (except for the olive oil) in a mixing bowl and whisk to combine.
Pour sauce over chicken breasts and place lid on pot.
Lock off and set to pressure cook on high for 15 minutes (or slow cook on low for 6 hours). Once finished, release the steam if applicable and remove the chicken (natural release works best in this case).
Place the chicken in a dish and shred with two forks. If the sauce is too runny, you could thicken it with about 1 /2
Combine well until the chicken is coated from all sides. Drizzle the olive oil over the chicken and combine.
Store in the refrigerator, covered, for up to 7 days. Best served with non-starchy veggies such as zucchini noodles, cauliflower rice, cauliflower mash, shirataki rice or in crispy lettuce leaves.
Optionally, serve with sour cream, full-fat yogurt or creme fraiche.
Ingredient nutritional breakdown (per serving, about 170 g/ 6 oz)
Net carbs Protein Fat Calories Chicken, breast (without skin, raw) 0 g 28.1 g 3.3 g 150 kcal Tomato sauce (passata), unsweetened 2.6 g 0.8 g 0.2 g 17 kcal Apple cider vinegar 0.2 g 0 g 0 g 4 kcal Swerve, natural sweetener (Erythritol and chicory inulin based) 0.3 g 0 g 0 g 1 kcal Salt, sea salt 0 g 0 g 0 g 0 kcal Pepper, black, spices 0.1 g 0 g 0 g 1 kcal Garlic powder, spices 0.3 g 0.1 g 0 g 2 kcal Pepper, cayenne, spices 0 g 0 g 0 g 0 kcal Paprika, smoked (spices) 0.2 g 0.2 g 0.1 g 3 kcal Coconut aminos (substitute to soy sauce) 0.5 g 0 g 0 g 2 kcal Olive oil, extra virgin 0 g 0 g 9 g 80 kcal Total per serving, about 170 g/ 6 oz 4.3 g 29.2 g 12.7 g 259 kcal
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