Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs (keto, paleo, Whole30)
Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs give you all the flavor of Tex-Mex sour cream chicken enchiladas without sacrificing nutrition! This dairy-free Instant Pot chicken recipe is Whole, paleo, and keto, full of veggies, and is great for meal prep or guests!
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Go to any Mexican restaurant in Texas, and you’re almost guaranteed to find at least two types of enchiladas on the menu: beef enchiladas with red sauce and chicken enchiladas with sour cream sauce.
Order both! Two of each, please and thank you very much. 😉
That was me, way back in the day. I can put down some enchiladas, y’all.
I’ve captured the flavors of sour cream chicken enchiladas this much healthier, dairy-free recipe: Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs!
Traditional Sour Cream Chicken Enchiladas
Traditional sour cream chicken enchiladas are quite a process. They aren’t made with ground chicken but with shredded chicken, which has to be cooked and shredded first.
Then, the chicken is rolled up in (hopefully homemade) corn tortillas. Next, the enchiladas are smothered in a dairy-based sauce made with sour cream. And finally, baked.
It could easily take half a day to make a pan of traditional sour cream chicken enchiladas!
Sure, I’m all about making food healthy. But, let’s not forget one truth…
If healthy food is hard or takes hours and hours, we aren’t going to make it or eat it.
My Instant Pot Dairy-Free Sour Cream Enchilada Meatballs capture all the flavor of traditional sour cream chicken enchiladas — without the massive amount of time and prep work involved! Plus, NO dairy!
Ingredients in Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs
The ingredients in these Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs are inexpensive and easily found!
For the chicken meatballs, you need:
- ground chicken or turkey (organic is best)
- canned, diced green chiles
- coconut flour <– save 10% on my favorite coconut flour with my discount code NOURISHING
- non-fortified nutritional yeast
- salt, onion powder, garlic powder
For the dairy-free sour cream sauce, you need:
- 1 pound frozen cauliflower
- Whole30-friendly salsa verde, such as Trader Joe’s brand
- jalapeno pepper (optional, but adds yummy spice)
- non-fortified nutritional yeast
- a lime
- salt and garlic powder
Notice: No dairy, no cheese, no sour cream! But I promise, promise, promise this dairy-free “sour cream” sauce tastes so much like the real thing!
And yes, you read that correctly — it’s a cauliflower-based sauce!
Cauliflower is my kitchen BFF (well, next to my Instant Pot, of course!). When I discovered that cauliflower could be steamed and blended to create the base of sauces and soups, my world changed forever!
No one in my family particularly loves cauliflower, but it basically hides in our food. It provides nutrition and more veggies without us having to chomp down on raw or whole cauliflower florets.
How to Make Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs
It’s seriously so easy to make these paleo, keto, Whole30 chicken enchilada meatballs! And, these make a wonderful main dish to serve company.
So, first, you make the dairy-free sour cream sauce. Combine cauliflower and onion with some water in your Instant Pot. Cook for 3 minutes. While you wait for the Instant Pot to pressurize, put the remaining sauce ingredients in a blender.
Then, assemble the meatballs.
Once the Instant Pot beeps, transfer the cooked onion and cauliflower to the blender and whizz it all together to make the dairy-free sour cream sauce.
Leave that cooking liquid and do NOT wash the Instant Pot! The meatballs go right in the pot to cook for 12 minutes.
When they’re done, take them out of the Instant Pot and put them in a serving dish. Then, pour the sauce over the meatballs and make sure they’re swimming in that yummy dairy-free sour cream sauce!
I love to garnish mine with extra salsa verde and chopped, fresh cilantro. Wowzers!
Side Dish Suggestions
Whole30, keto, and paleo side dish options:
- plain cauli-rice — here’s how to save $ and make your own in minutes!
- my Turmeric Cauliflower Rice
- spaghetti squash
- zucchini noodles
Gluten-free side dish options:
And of course, you can also go nuts with toppings! When it comes to enchiladas, toppings reign supreme.
- pico de gallo
- salsa verde
- fresh cilantro
- guac or sliced avocado
- shredded raw cheddar (if dairy is tolerated)
- cilantro chimichurri
- fermented jalapeno peppers
Instant Pot Sour Cream Chicken Enchilada Meatballs (paleo, keto, Whole30)
Instant Pot Dairy-Free Sour Cream Chicken Enchilada Meatballs give you all the flavor of Tex-Mex sour cream chicken enchiladas without sacrificing nutrition! This dairy-free Instant Pot recipe is Whole, paleo, and keto, full of veggies, and is great for meal prep or guests!
Dairy-Free Sour Cream Enchilada Sauce
- 16ouncesfrozen cauliflower
- 3/4cupyellow onionroughly chopped
- 1/2cupWhole30-friendly salsa verde(Trader Joe's brand)
- 1jalapeno pepperor less, depending on heat preference
- 1/3cupnon-fortified nutritional yeast
- 1teaspoonsaltto taste
- 1teaspoongarlic powder
- 2poundsground chickenor turkey
- 6ouncecanned green chiles
- 1/4cupcoconut flour
- 1/4cupnon-fortified nutritional yeast
- 1teaspoonsaltto taste
- 2teaspoonsgarlic powder
- 1teaspoononion powder
Dairy-Free Sour Cream Sauce
Combine the frozen cauliflower, onion, and water in the Instant Pot. Place the lid on the pot, seal the vent, and press the "Manual" or "Pressure Cook" button. Adjust the time to 3 minutes on high pressure.
Add the remaining sauce ingredients to a blender or food processor.
When the Instant Pot beeps, manually release pressure.
Using a slotted spoon, transfer the cooked onion and cauliflower to the food processor or blender with the remaining sauce ingredients. Leave the water in the Instant Pot for the chicken meatballs.
Process the sauce until smooth and set aside.
For the Chicken Meatballs
Combine the meatball ingredients in a bowl and mix together.
Form 1-tablespoon meatballs and place in the Instant Pot -- no need to wash after cooking the cauliflower and onion!
Add another 1/2 cup of water.
Place the lid on the pot, seal the vent, and press the "Manual" or "Pressure Cook" button. Adjust the time to 12 minutes on high pressure.
When it beeps, immediately release the pressure. Use a slotted spoon to remove the meatballs from the Instant Pot, leaving the cooking liquid behind.
Combine the meatballs and sauce in a serving dish and enjoy!
More Keto Recipes with Cauliflower Cream…
- Keto Shrimp & Greens Enchiladas with Jalapeno “Cream” Sauce
- Dairy-Free Chicken Spaghetti
- Paleo Cauliflower Chocolate Pudding
- Instant Pot Spinach-Artichoke Meatballs Soup
- Whole30 Instant Pot Fish Chowder
- Keto Instant Pot Clam Chowder
- Instant Pot Green Chile Chicken Chowder
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