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!
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.
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!