Instant Pot Sausage and Chicken Casserole

🧂 Ingredients

• 2 stalks celery
• 1/2 large yellow onion
• 2 cloves garlic
• 1 head cauliflower

  *
• 3 tablespoons salted butter
• 1 pound breakfast sausage
• 8 ounces cream cheese
• 1 pound chicken

  cooked and shredded
• 1 cup cheddar cheese

  shredded
• 1 cup Colby Jack cheese

  shredded
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1 cup water

Instructions

• 1 Wash and chop or mince the celery, onion, and garlic; also wash and chop the
  cauliflower.
• 2 Pre-heat the Instant Pot in sauté mode.
• 3 Add the butter to your Instant Pot, and let it melt.
• 4 Sauté the celery, onion, and garlic for about 3 to 5 minutes.
• 5 Add the sausage in with your veggies and allow it to brown, crumbling it up with
  the veggies.
• 6 Add the cream cheese and shredded chicken in with your vegetable mixture, and
  mix together well.
• 7 Put the cauliflower, shredded cheeses, salt, pepper, and paprika on top of the
  vegetable mixture in the Instant Pot.
• 8 Add a cup of water.
• 9 Put the lid on your Instant Pot.
• 10 Turn off the sauté function, press Manual, and set your timer for 8 minutes;
  allow a natural pressure release.
• 11 When it's done, stir the casserole together… If there's extra water, you may
  need to turn the sauté function back on and let it cook down just a little bit.
• 12 You can top it off with chopped basil or parsley if desired. Serve and enjoy!

Nutrition Info