Preparation Time: 20 minutes

Cooking Time: 1 hour

Servings: 6



Two pints of boneless, skinless chicken breasts, cut into small pieces

1 pound of cauliflower florets, chopped

1 pound of tomatillos, roughly chopped

one small onion, roughly chopped

two teaspoons of dried oregano

one lime, juice and zest

one large jalapeno pepper, roughly chopped

one large poblano pepper, roughly chopped

one bunch of fresh cilantro, roughly chopped

One teaspoon of ground cumin

3 cups of homemade low-sodium chicken stock

One teaspoon of fine sea salt

One teaspoon of freshly cracked black pepper



1. In a food processor, add the tomatillos, poblano pepper, jalapeno, garlic, lime juice, and cilantro. Pulse until smooth.

2. Press the “sauté” function on your Instant Pot and add the olive oil. Cook the chicken until brown and remove.

3. Adding the onions and cook until slightly softened. Return the chicken and season with salt, black pepper, oregano, and cumin.

4. Add the salsa verde, cauliflower, and chicken stock. Locking the lid and cook at maximizing pressure for 20 minutes.

5. When it is done, cooking quickly release the pressure and remove the lid. Serve and enjoy!



Calories: 385

Fat: 17g

Net Carbs: 9g

Protein: 22g