Instant Pot Spinach Artichoke Casserole
Print recipe| Serving Size 1 cup | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 301 kcal | ||
| Protein | 32g | ||
| Total Carbohydrate | 11g | ||
| Total Fat | 15g | ||
| Fibre | 5g | ||
Ingredients
- 1 tablespoon olive oil
- 5 thin slices chicken breasts (cut into 1" pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 Medium yellow onion
- 2 cloves garlic
- 12oz artichoke hearts (marinated or frozen and drained)
- 10oz frozen spinach (thawed and drained)
- 4oz dairy free cream cheese (or regular cream cheese)
- 1/2 cup coconut milk (or heavy cream)
- 1/3 cup nutritional yeast (or parmesan cheese)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1/2 cup shredded non dairy mozzarella cheese (or regular mozzarella cheese)
- 1/4 teaspoon xanthan gum
Directions
| Step 1 | |
| Season chicken with salt, pepper, and garlic powder. | |
| Step 2 | |
| Turn Instant Pot on, press the saute function- +10 minutes. | |
| Step 3 | |
| Heat olive oil slightly and add chicken, onions, and garlic. Sauté for 3-4 minutes. | |
| Step 4 | |
| Stir in artichoke hearts, spinach, coconut cream, cream cheese, nutritional yeast, mozzarella cheese, lemon zest, and lemon juice. | |
| Step 5 | |
| Turn Instant Pot OFF, then press manual 20 minutes. Add lid and set vent to closed position. When timer goes off, manually release steam and remove lid. Stir well. Add 1/4 tsp xanthan gum to thicken sauce if desired. Add 1/2 - 3/4 tsp salt and 1/4 tsp salt to readjust seasoning to taste. | |
| Step 6 | |
| Serve over zucchini noodles. | |