Keto, low-carb, protein and veggie packed, paleo-friendly meal prep option that is very easy to make and full of flavor! Great for on-the-go, for lunch, or as a post-workout meal.
Add the buffalo sauce, minced garlic, salt and pepper, and water to post. Stir to combine.
Add the chicken breast and flip to make sure each side is coated in sauce. Add the two tablespoons of water.
Seal the lid and valve and cook on HIGH pressure for 10 minutes with a 10 minute natural release.
While the chicken is cooking, heat the cauliflower over low-heat in a nonstick skillet. Season with salt, pepper, and garlic powder - optional and all to taste. Cooked 3-4 minutes or until cooked through. Remove from heat and set aside.
Do a quick release on the Instant Pot to remove any remaining pressure.
Remove the chicken breasts and shred with two forks.
Set the Instant Pot to 'Saute' and add the cream cheese, stirring consistently until melted. Add the chicken back to the pot and stir to thoroughly coat.
Saute 3-5 minutes or until the sauce has thickened and the chicken has absorbed much of the sauce.
Assemble your meal prep containers. Add the salad to the container or into a sandwich bag to remove from the container to heat.
Serve with freshly diced avocado and ranch dressing (or dressing of choice).
Notes
SAUCE: Be patient. The sauce will thicken and the chicken will absorb some of the liquid and sauce as it sauté's, as well as sits.