Prep time: ten mins | Cooking time: 22 minutes | Servings: 7

Ingredients :
​1 pound chicken white meat, boneless
1 tablespoon Erythritol
1 teaspoon ground black pepper
1 teaspoon extra virgin olive oil
2 cup of water
1 ounces bay leaf
1 tablespoon basil
1 tablespoon butter
½ cup cream
1 teaspoon salt
3 garlic cloves
1 teaspoon turmeric

Set pressure to achieve success cooker to ”Pressure” mode. Pour water into pressure to achieve success cooker and add the chicken white meat. Add the bay leaf. Close the lid and cook for 12 minutes. When the cooking time ends, release the residual pressure and open pressure cooker lid. Transfer the chicken in the very mixing bowl and shred it. Sprinkle the shredded chicken using the Erythritol, ground black pepper, basil, butter, cream, salt, and turmeric and stir well. Peel the garlic cloves and mince them. Spray pressure cooker with each of the organic extra virgin olive oil inside and transfer the shredded chicken inside a pressure cooker. Cook the dish on ”Sauté” mode for ten mins. When the dish is cooked, transfer it to your serving plate.

calories 122,
fat 5.3,
fiber 1.3,
carbs 4.4,

protein 14.4