DirectionsStep1Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, bu…Step2Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.Step3Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in broth.Step4Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.Step5Remove the large potato pieces + chicken breasts.Step6Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the potStep7Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.Step8Stir together until combined and smooth. Garnish with parsley and serve.Step9Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)Step10Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.Step11Once cooked, remove the large potato pieces + chicken breasts.Step12Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.Step13Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.Step14Stir everything together until combined and smooth. Garnish with parsley and serve.Step15Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent.Step16Add raw chicken, potatoes and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutesStep17Once cooked, remove the large potato pieces + chicken breasts.Step18Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.Step19Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.Step20Stir everything together until combined and smooth. Garnish with parsley and serveIngredientsIngredients2 tablespoonsOlive Oil1 poundChicken Breasts (about 2 larger breasts)1 cupCelery (1 inch pieces)1 cupCarrot (1 inch pieces)1 cupOnion (finely chopped)½ tablespoonGarlic (finely minced)2 cupsYukon Gold Potatoes (peeled + cut into 1 inch pieces)1 cupYukon Gold Potatoes (peeled + cut into quarters so that you can remove them at the end)½ teaspoonPepper¼ teaspoonSalt¼ teaspoonDried Parsley3 cupsChicken Broth (or bone broth- low sodium!)¼ teaspoonDried Basil1 tablespoonFresh Parsley (for garnish)½ cupAlmond Milk (or milk/other dairy free milk)See moreNutritionalNutritional378 Calories11 gTotal Fat73 mgCholesterol40 gCarbohydrate400 mgSodium30 gProteinFrom thecleaneatingcouple.comRecipeDirectionsIngredientsNutritionalExplore furtherThe 12 Best Whole30 Chicken Recipes - Sustainable Cookssustainablecooks.comHerb Crusted Chicken Breasts - Whole30 - Paleo Easy 30 …recipesjust4u.com20 Whole30 Chicken Recipes That Are Easy and Delicious …menshealth.com20 Easy-Peasy Whole30 Chicken Recipes to Make for …purewow.com30 Whole30 Leftover Chicken Recipes - The Real Food …therealfooddietitians.comRecommended to you based on what's popular • Feedback
5-Ingredient Whole30 Sheet Pan Chicken
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