Instant Pot Chipotle Chicken & Cauliflower Rice Bowls

Looking for some healthy options for Cinco de Mayo? I’m here to help! This is a fun one and think you could use a slow cooker for the chicken if don’t have an Instapot!

Instant Pot Chipotle Chicken & Cauliflower Rice Bowls
1 Leaner | 1 Healthy Fat | 3 Green | 3 Condiments
Yield: 4 servings
Total Time: 30 minutes

1, 14.5-oz. can fire-roasted diced tomatoes
1/3 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 breasts
4 cups frozen riced cauliflower
1 cup reduced-fat shredded Mexican cheese blend
½ medium-sized avocado, sliced

1.Combine first six ingredients in a blender, and blend until smooth.
2.Place chicken in Instant Pot, and pour sauce over top. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening. Remove chicken and shred, and then toss back in sauce.
3.Meanwhile, microwave riced cauliflower according to package directions.
4.To serve: Divide riced cauliflower, chicken, cheese, and avocado evenly amongst four bowls.

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