INSTANT POT VERSION

Take cream cheese out of the fridge and let it soften while you prep other ingredients.

Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces.

Cut sausage into ¾ inch slices.

Drain roasted red peppers and cut into bite sized pieces and chop onion.

Heat the oil in the Instant Pot set to SAUTE, MEDIUM HEAT and cook the onion until it’s starting to brown, about 5 minutes.

Add the minced garlic, oregano, and Tony Chachere’s Creole Seasoning and cook 1-2 minutes more.

Add the chicken, sausage, and roasted red peppers to the Instant Pot with one cup chicken broth or stock.

Lock lid and set Instant Pot to MANUAL, HIGH PRESSURE, 6 minutes.

When cooking time ends, let it NATURAL RELEASE for 10 minutes, then release the rest of the pressure.

Depending on how thin the mixture is (some chicken releases a lot of water), set Instant Pot to SAUTE, LOW HEAT, and simmer a few minutes to reduce liquid. Stir to break up chicken pieces and combine ingredients.

Cut softened cream cheese into pieces and stir into the mixture in the Instant Pot and let it melt.

Then mix cornstarch with 2 T cold water, stir that into the simmering mixture in the instant pot, and cook a few minutes until it's thickened a bit more. (The cornstarch adds 2.4 carbs per serving and we greatly preferred this when it was a bit more thickened, but you can skip the cornstarch and just simmer longer to reduce if you want fewer carbs.)

Serve hot either in a bowl as a stew or serve over cauliflower rice, Palmini Rice, or even regular cooked rice if you don't mind a few more carbs.

Garnished with thinly sliced green onions if desired.