All Recipes Best Recipe Soups, Stews and Chili Recipes Stews

Ingredients

1 tablespoon olive oil 1 onion, diced 1 carrot, chopped 4 cloves garlic, minced ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon salt 1 dash ground black pepper 1 head cauliflower, broken into florets 3 cups diced ham 1 (14.5 ounce) can chicken broth ¼ cup coconut milk 1 (8 ounce) package Cheddar cheese, shredded

Nutrition Info

400.5 calories carbohydrate: 10.1 g cholesterol: 78.5 mg fat: 29.4 g fiber: 3.3 g protein: 24.7 g saturatedFat: 14.5 g servingSize: - sodium: 1525 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on the \"Saute\" setting. Add onion and carrot, cook and stir until onion is soft, 3 to 5 minutes. Stir in minced garlic, garlic powder, onion powder, salt, and pepper. Add cauliflower florets, ham, and chicken broth.
Seal pressure cooker and close the steam vent. Bring to high pressure according to manufacturer's instructions, cook for 2 minutes. Release pressure using the quick-release method according to manufacturer's instructions. Stir in coconut milk.
Garnish hot stew with Cheddar cheese.

6 servings

Warm, filling, low carb, primal, made in the Instant Pot®. I served mine over shredded cabbage for nice crunch.