Instant Pot Low-Carb Green Chile Chicken Burrito Bowl

kalynskitchen.com

Gertrude

New to instant pot

subheading: GREEN CHILE CHICKEN INGREDIENTS:

4 boneless, skinless chicken breasts, trimmed and cut into strips

1 cup green chile salsa (Look for a green chile salsa without much sugar, see notes for what we used.)

1 can (4 oz.) diced green chiles (Anaheim chiles, not jalapenos!)

subheading: TOMATO-AVOCADO SALSA INGREDIENTS:

2 avocados, diced and tossed with 1 T lime juice

1 ½ cups diced tomato or cherry tomatoes cut in half

2 green onions, thinly sliced

1 T olive oil

3 T fresh lime juice (1 T is for tossing with avocado and the rest is for the salsa. See note about the lime juice I used.)

salt to taste

subheading: CAULIFLOWER RICE INGREDIENTS:

about 6 cups frozen cauliflower rice (We used two 12 oz. packages, but if you have the big package from Costco, just measure out 6 cups.)

2 T olive oil

1 onion, chopped small

1 large Poblano chile pepper, seeds and stem removed and finely diced (These are often called Pasilla Peppers in U.S. grocery stores.)

1 tsp ground cumin

salt and fresh-ground black pepper to taste

2 T fresh lime juice to toss with the cooked rice (optional)

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