My First Instapot Experience: Dairy Free & Gluten Free Bourbon Street Chicken & Cauliflower rice

My First Instapot Experience: 

Dairy Free & Gluten Free Bourbon Street Chicken & Cauliflower rice

I borrowed the InstaPot 6 in 1 Lux mini from one of my mom’s ; so that we could test this expensive appliance out before we invest in one. Here is my chronicle of our First Experience.

We have dietary restrictions in our home and eat as clean as we can.

The first thing I was excited to try was Cauliflower rice. But to my disappointment, I couldn’t find anything that literally told me step by step what to do. I had no working knowledge of a pressure cooker, and knew this could become mush if not done correctly. I’m recording my exact steps so that I can repeat this meal later for us. It was a dairy free, gluten free hit!

Instapot Cauliflower rice:
Large head of cauliflower.
1 - 12oz can of low sodium non GMO chicken broth
      (Divided into 1 cup and what’s left over)
2 Tbsp Veg oil
Garlic Powder
Onion Powder
1/8 tsp Black Pepper
1/8 tsp salt

1.  Remove the leaves and cut raw cauliflower into large hunks.
2.  Pour 1 cup of chicken broth into metal inner pot.
3.  Add cauliflower hunks.
4.  Add lid, turn, and lock into place.
5.  Set the vent to the center seal position.
6.  Press the pressure cook button and set to 1 minute.

7.  After a few seconds, the pot will say “ON”.

8.  After about 9-11 minutes, the pot will have built pressure and begin counting down from 1 minute.
9.  Once pot finishes,stir around and be sure it is thoroughly cooked, but not mushy, or having large chunks
10.  Use potholder glove to move pressure release from sealed to low pressure vent on the right.

11.  Let 3 minutes elapse. Once the pressure is safely vented; open the lid.
12.  Remove from heat.
13.  Transfer cauliflower to strainer.
14.  I didn’t have a potato masher, so I used an egg beater to mash it into rice like pellets.
15.  Set instapot to Sauté, add two tbsp veg oil

16.  Add 4-5 shakes of garlic powder.
17.  Add 4-5 shakes of onion powder.
18.  Add 1/8 tsp of black pepper and 1/8 tsp of salt.
19. Add 4 Tbsp of chicken broth.
20. Sauté for 2 minutes.
21.  Then add cauliflower and sauté 2-3 minutes.
22.  Remove inner basket (don’t forget potholder gloves!), and set to the side for later.

Dairy free Gluten free Bourbon Street Chicken:
2.5 lbs boneless skinless chicken thighs
1/2 cup organic soy sauce
1/2 cup fresh diced yellow onions
1 cup organic 100% pure honey
1/4 cup organic ketchup (I use up the condiment packets in the fridge, because I’m cheap.)
1/8 tsp salt
1/8 tsp black Pepper
2 Tbsp Yellow corn meal (NOT corneal mix)
1 Tbsp water

1. Combine first 7 ingredients in Instapot.
2.  Close and lock lid.
3.  Set vent to center sealed position.
4.  Press pressure cook button and set to 20 minutes.
5.  Instapot will display the word “ON”, as it builds pressure.
6.  Once pressure builds display will begin counting down from 20.
7.  When 20min expires, use potholders to set vent to right side & low pressure release for 5 minutes.
8.  Move vent to far left to quick release the end of the pressure.
9.  Use tongs to remove and chicken.  Dice Chicken.
10.  Add yellow cornmeal and water together and mix in small bowls.
11.  Set Instapot to Sauté
12.  Add diced chicken and corneal mix.
13.  Cook 4-5 minutes as sauce thickens.
14.  Remove from Heat.
15.  Transfer to serving dish.
16.  Add diced cauliflower back to inner bowl.
17.  Sauté for 2-3 minutes with splash of left over chicken broth.
18.  Remove from heat.
19. Transfer to serving dish.
20. Serve as much cauliflower rice as desired and spoon chicken over it.
21. Enjoy!