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Instant Pot Chipotle Chicken & Cauliflower Rice Bowls
Coni Davis Campbell
I have never enjoyed cooking. Until now! I recently started using an Instant Pot and feel like there's a whole new world out there! If I can cook up something yummy ~ anyone can! Just ask my kids! I am a Thriver! If you're not, ask me! I'd love to help you Thrive in life!
Ingredients
  • 14.5 oz can fire roasted diced tomatoes
  • ⅓ cup salsa
  • 1 canned chipotle pepper in adobo sauce + 1 tsp sauce
  • 1 tsp cumin
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1½ lbs boneless skinless chicken breast
  • 4 cups frozen riced cauliflower
  • 1 cup reduced fat shredded mexican cheese blend
  • ½ medium sized avocado, sliced
  •  
Steps
  1. Combine first 6 ingredients in blender and blend til smooth
  2. Place chicken in IP and pour sauce over the top. High pressure for 20 minutes.  Allow pressure to naturally release.
  3. Remove chicken and shred, then toss back in the sauce
  4. Meanwhile, microwave riced cauliflower according to package directions
  5. To serve - divide riced cauliflower, chicken, cheese and avocado evenly amongst four bowls
Notes
  • 1 Leaner / 1 Healthly Fat / 3 Green / 3 condiments
  • Yield - 4 servings
  • total time - 30 minutes
 

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