Pressure Cooker Shredded Chicken, Lentils & Artichokes with Turmeric Cauliflower Rice
Pressure Cooker Shredded Chicken, Lentils & Artichokes with Turmeric Cauliflower Rice
Prep time: Varies
Cook Time: 35 minutes
Natural Release: 10 minutes
Ingredients: Chicken, Lentils, & Artichokes
- 1 pound of chicken thighs or breast.
- 1 cup of Green Lentils
- 1 14.5oz can of Artichoke Hearts in Water, drained
- 1 cup of Chicken Broth
- Frontier Co-op Organic Adobo Seasoning
- **If you don’t have or can’t find this seasoning you have two options;
- Make your own version! It’s a blend of sea salt, black pepper, garlic powder, onion powder, oregano, bay, and turmeric powder.
- Use any multi purpose herb seasoning blend you want!
Turmeric Cauliflower Rice
- 1 Large Head of Cauliflower
- Salt
- Pepper
- Garlic Powder
- Turmeric
- Oil
Directions
Spray Instant Pot/ Electric presser cooker with oil.
Place chicken in the pot and season both sides with Adobe seasoning or seasoning of choice.
Next add in lentils, artichokes, chicken broth and one more tablespoon of seasoning. Seal pot, set the valve to sealing and set to high presser for 35 minutes.
Let the pressure naturally release for 10 minutes and then manually release any other pressure after that.
Chicken should be tender enough to shredded with two forks, or my simply stirring everything together. Do not use a mixer to shredded chicken unless you remove the chicken first!!!!!! You don’t want to break up the lentils and end up with mush!
While chicken is cooking you can prepare the cauliflower rice if making yourself! If your using store bought skip down to cooking it while waiting for pressure to release
Remove leaves and chop/break down cauliflower into florets.
Working in small batches place florets into food processor in and lightly pulse until rice like. Place riced cauliflower in a bowl and continue ricing florets until complete.
Once the pressure cooker goes off and you’re waiting for natural release you can cook the rice.
Heat 1-2 tablespoons of oil in a pot over medium heat. Once heated, add in riced cauliflower and stir to coat. Season with salt, pepper, garlic powder, and turmeric to taste. Cook, stirring frequently for about 5-10 minutes until rice has reached desired tenderness!
Serve with chicken and enjoy!
