Weight Loss Casserole - Instant Pot

By Birba25

Ingredients

• 2 tbsp olive oil
• 2 cup diced onion
• 16 ounce white mushrooms, quartered
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1 1/2 tsp black pepper
• 1 tsp dried thyme leaves
• 1 tsp dried rosemary leaves
• 1 cup chicken broth
• 3 1/2 pounds (28 ounces) chicken tenderloins
• 2 (12 oz) bag frozen broccoli florets
• 4 tbsp cornstarch
• 2 cup cottage cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 2 minutes. Add in the mushrooms and saute for 3 more minutes.
Stir in the salt, garlic powder, pepper, thyme and rosemary.

This meal is full of flavor and you get that creamy sauce love without a can of cream of soup, high fat mayonnaise, cream cheese or sour cream. The trick to this dish is cottage cheese! It’s a cool trick. You blend up the cottage cheese in a blender until it’s the consistency of sour cream and then stir it into the chicken. It gives you the satisfaction and texture you want with only a fraction of the calories (only 206 calories in a cup of cottage cheese compared to
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 2 minutes.


Add in the mushrooms and saute for 3 more minutes. Stir in the salt, garlic powder, pepper, thyme and rosemary.


Pour in the broth and scrape bottom of pot so that nothing is sticking. Lay chicken tenders in the pot, in mostly one layer, if possible.



Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for fresh tenders or 3 minutes for frozen.


Meanwhile, microwave the broccoli florets according to package directions. Blend the cottage cheese in a blender until smooth and creamy.


When pressure cooking time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

In a small bowl stir together cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Add in the cornstarch slurry to thicken sauce. Then turn off Instant Pot.


Stir in the broccoli and blended cottage cheese.


Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, etc.

Skinny chicken, broccoli and mushrooms (Instant Pot Recipe)
Notes/Tips
Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, garlic bread, etc. This goes nicely with a green salad or fruit salad on the side.
I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
This recipe is gluten free.
For extra flavor add a tablespoon of fresh lemon juice into the sauce.
Other recipes you can make with cottage cheese are Instant Pot Million Dollar Casserole and Instant Pot Egg Bites.
More Skinny Instant Pot Recipes...

Instant Pot Skinny Broccoli Cheddar Soup
A healthier version of a very popular soup. Because the base of the soup is made
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 2 minutes. Add in the mushrooms and saute for 3 more minutes.
Stir in the salt, garlic powder, pepper, thyme and rosemary.

Pour in the broth and scrape bottom of pot so that nothing is sticking.
Lay chicken tenders in the pot, in mostly one layer, if possible.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for fresh tenders or 3 minutes for frozen.
Meanwhile, microwave the broccoli florets according to package directions. Blend the cottage cheese in a blender until smooth and creamy.
When pressure cooking time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Add in the cornstarch slurry to thicken sauce. Then turn off Instant Pot.

Stir in the broccoli and blended cottage cheese.
Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, etc.