3 cloves Garlic, minced
1/2c Onion, diced
Chicken, cut up
Sauce (Premix in a bowl):
15oz. Tomato sauce
2T Tomato paste
1/2tsp Red Pepper Flakes
1/2T Fresh Lemon Balm, minced (A lil Lemon zest works.)
2tsp Garam masala
1tsp Ground ginger
1tsp Himalayan Salt
1/4c – 1/3c Water
Sweet Mini Bell Peppers
1/2 cup Heavy Whipping Cream
Saute Chicken, Garlic, and Onions in Butter.
Add in premixed sauce and seasons.
High Pressure Cook for 9 minutes. Slow Natural Release 10 minutes. Add in Peppers and sautee down juices.
Turn off Instant Pot. Add in Heavy Whipping Cream. Cover and allow to set about 5-10minutes to cool, thicken, and blend flavors.
Thinly slice Cabbage.
Salt all the Cabbage.
Saute in Coconut Oil.
Once sauteed til soft. Shut off, add in:
Mix in 2T Sweetened Coconut Flakes
(Even lower carbs? Use sugar free tomato sauce. Unsweetened coconut flakes. Opposite of Carb Watch: Add 1T Brown Sugar to Chicken, with Peppers.)