Ingredients
Prep
- 2 lb chicken breast
- salt and pepper to taste
- 2 heads Romaine lettuce
- 1 bell pepper
- 1/2 C cooked bacon
On Cooking Day
- 1 C chicken broth
- 1/2 C Caesar dressing
- 1/4 C Parmesan cheese
- 2 bag frozen cauliflower
- 1 C cheddar cheese
- 2 T butter
Instructions
To Assemble
- Season chicken with salt and pepper. Add to large zipper bag.
- Chop romaine lettuce, slice bell pepper, and chop bacon. Add to a large bowl with lid.
To Cook
- Add seasoned chicken breasts to the Instant Pot along with 1 cup of chicken broth.
- Pressure cook for 7 minutes on high pressure. Allow a natural pressure release for 5 minutes, then manually release the rest of the pressure.
- Slice chicken into pieces and set aside to cool. Assemble salad ingredients from bowl, add chicken, parmesan cheese, and top with Caesar dressing.
- Cook cauliflower according to package directions. Add butter and cheese and stir until melted. Salt and pepper to taste.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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