Paleo Chicken Piccata w/Lemon & Capers Instant Pot recipe BONUS: Cauliflower mashed potatoes recipe

My Instant Pot is still one of the best kitchen tools I’ve ever purchased!!! 

When a friend positively RAVED about it at one mom's night out, I knew I HAD to get one!  I actually ordered it on Amazon at the dinner table that night!

And I have to confess, it is definitely life changing!  
For most recipes, I put everything into the pot, hit
the button, walk away and come back to
perfectly cooked meals! EVERY time!  This is the one
​I use - there are different options though!

Tonight’s dinner was Paleo chicken piccata w/cauliflower mashed “potatoes”. deeeeelicious!
(Paleo minus the small sprinkle of high quality parmesan. I like the extra sharp flavor it provides :))

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This recipe is awesome! Clean up is SO easy and I love cooking the chicken piccata recipe all within the Instant Pot!  

Ingredients

• 1 1/2 pounds boneless thin-sliced chicken breasts, (organic & free range)
• 1/2 cup all purpose Bob's Red Mill gluten-free potato flour 
• 2 teaspoon Himalayan pink salt, divided
• 2 tablespoons ghee (or coconut oil)
• 1 medium shallot, minced
• 3 cloves garlic, minced
• 1 cup chicken broth (I used these Paleo chicken broth packets)
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup dry white wine 
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 ounces capers, drained
• lemon slices & parsley (for garnish)
• 1 large head of Cauliflower for paleo "mashed potatoes"

Instructions

1. Bring a large pot of water to a boil on the stove. This is for the cauliflower. 
2. Place 1/2 cup potato flour and 1 teaspoon salt in a large zip-top bag.
3. Place the chicken breasts in the bag and shake to coat in flour. Shake off any excess flour and transfer to a plate.
4. Select your Instant Pot's sauté button.   This will heat the bottom only like a pan.
5. When the pot comes to temperature, cover the bottom of the pot with 1 tbsp coconut oil or ghee. Add the chicken breasts and brown on each side. (About 2 minutes each side.) When browned, remove from pot & transfer to a clean plate.
6. Add in remaining oil or ghee. Add the shallots & garlic to the pot and sauté until softened (about 1 minute) stirring constantly. Add in the chicken broth, lemon juice, white wine, basil and oregano. Add the chicken back to the pot and nestle into the liquid, turning once to coat.  Top chicken with the drained capers.
7. Place the lid on the pot and set to pressure cook on high for 10 minutes.
8. Add cauliflower florets to boiling water until soft - about 10 minutes. Once you can easily pierce, drain and mash.  No need to add anything extra!
9. When the 10 minutes is up, allow the IP to naturally release pressure. Remove the chicken from the pot placing on a serving platter. Serve over cauliflower.
10. Pour extra sauce over the chicken/cauliflower & sprinkle with parsley, if desired.

Notes: 
You can also cook the cauliflower in the IP.   I prefer the stove for cauliflower because it takes about the same amount of time as the IP since you still have to wait for the IP to come to pressure (10 min) and cook (1 min).  

Instant Pot Cauliflower "Mashed Potatoes" recipe:

• Cut all the florets off the cauliflower head & the chop those into chunks.
  
• Add steamer basket, 1 cup of water & florets into the Instant Pot.
  
• Close lid; set valve to sealing.
  
• Cook on manual high pressure for 1 minute. (yes, only 1 minute.)
• Immediately quick release and open lid.  Drain florets & mash.

Recipe adapted from food.com and cookiesandcups.com.