Instant Pot Date Night Low Carb Chicken with Roasted Red Pepper Cream Sauce
Instant Pot Date Night Low Carb Chicken with Roasted Red Pepper Cream Sauce features juicy dark meat in a rich creamy sauce; serve it over cauliflower rice or zucchini noodles to make it a full meal!
Servings 2 people
Calories 769kcal
Ingredients
- 1 tablespoon clarified butter or avocado oil
- 4 chicken thighs or 2 thighs and 2 drumsticks
- 1/4 small yellow onion thinly sliced
- 2 large cloves garlic crushed
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese
- 2 tablespoons roasted red bell pepper minced
- 1/2 teaspoon dried Italian herb seasoning
Instructions
- Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee or oil and the chicken thighs (skin down), and cook until browned, about 2 minutes per side. Press “Cancel” to stop sautéing.
- Add the onion, garlic, water, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
- Use thongs to transfer the pieces of chicken to a plate; let them cool slightly, and then remove the skin (unless you don’t mind soggy skin).
- Press “Sauté”, and whisk in the cream cheese, roasted red bell pepper, and dried Italian herb mix. Continue whisking until the sauce is smooth and thickened slightly, about 4 to 5 minutes. Return the chicken back to the sauce.
- Serve along with cauliflower mash, cauliflower rice, or something else to soak up the sauce.
Notes
Net Carbs: 6g per serving
Nutrition
Calories: 769kcal | Carbohydrates: 6g | Protein: 40g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 303mg | Sodium: 853mg | Potassium: 583mg | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8.8mg | Calcium: 93mg | Iron: 2mg