This creamy chicken dish is Italian comfort food at its finest. When you cook cauliflower at the same time as the chicken, the cauliflower becomes extremely tender and easily mashed into a low-carb mash similar to mashed potatoes. Served with a dairy-free garlic cream sauce, this one-pot dinner is totally irresistible.
SERVES 4
Prep: 10 minutes
Pressurize: 5 minutes
Cook: 16 minutes
Quick Release
Total: 31 minutes
1 cup full-fat canned coconut milk
1 pound fresh or frozen cauliflower florets
1 pound boneless, skinless chicken breasts
Fine sea salt and freshly ground black pepper
¼ cup chopped sun-dried tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
3 cloves garlic, minced
Heaping 1 cup baby spinach or chopped kale
1 Pour the coconut milk into the Instant Pot and add the cauliflower florets. Place the chicken breasts directly on top of the cauliflower, then sprinkle with ½ teaspoon salt and a few grinds of pepper. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 10 minutes.
2 When the cooking cycle is complete, quickly release the pressure by moving the steam release valve to Venting . When the floating valve drops, remove the lid. Use tongs to transfer the chicken to a cutting board to rest. Use oven mitts to lift out the pot and drain the cauliflower, reserving the liquid for the sauce. Pour the drained cauliflower into a separate bowl and set aside.

3 Return the pot to the Instant Pot housing and add the reserved liquid. Press Cancel , then press Sauté . Add the sun-dried tomatoes, basil, oregano, and garlic and simmer, stirring constantly, for about 5 minutes, until the sauce reduces by about one-third. Taste and add more salt as needed, then stir in the spinach until it wilts, about 1 minute more. Remove the insert from the pot and set it aside so the sauce can cool and thicken a bit more (though it is still a relatively thin sauce that packs a lot of flavor).
4 Use a fork to mash the cauliflower, then season it with salt and pepper to taste. To serve, slice the chicken and place several slices on a plate with some mash. Top them both with a spoonful of the cream sauce, tomatoes, and spinach. Store leftovers in an airtight container in the fridge for 3 or 4 days.
MAKE IT VEGAN Cook the cauliflower as directed above, but omit the chicken. Once cooked, drain the cauliflower, return the reserved cooking liquid to the pot and add 3 cups cooked chickpeas (two 15-ounce cans, drained and rinsed) along with the other sauce ingredients, and continue as directed in step 3, above.