Instant Pot Low-Carb Green Chile Chicken Burrito Bowl

Directions

Measure out about 6 cups frozen cauliflower rice, break apart lumps, and let it thaw on the counter. Trim chicken breasts and cut each one lengthwise into 2 or 3 strips Put chicken into the Instant Pot with the Salsa Verde and diced green chiles. Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes. When the cooking time is up, use NATURAL RELEASE for 10 minutes, then release the rest of the pressure manually. Remove chicken to a cutting board to cool while you turn the Instant Pot to SAUTE, MEDIUM HEAT and cook the sauce to reduce it, about 8-10 minutes. When it's cool, shred shred chicken apart and put it back into the Instant Pot to mix with the flavorful green chile sauce. You can use the pressure cooker to keep it warm if needed. While chicken cooks, dice avocados and toss with 1 T lime juice, dice tomatoes, and slice green onions. Toss the diced avocado, diced tomato, and sliced green onion with the olive oil, other 2 T fresh lime juice, and a little salt to make the salsa. Chop the onion and cut out seeds and stem from the Poblano chile and finely chop the chile pepper. Heat 2 T olive oil in a large non-stick frying pan over medium high heat; add the chopped onion and cook 2-3 minutes. Add the finely diced poblano and cooker 2-3 minutes more. The add the ground cumin and cook about a minute more. Add the cauliflower rice and cook, stirring frequently, until all the liquid has evaporated, the rice is hot, and it's cooked through. This will take about 6-8 minutes, depending on how thawed the cauliflower is, but start to check after about 5 minutes. Season the cooked cauliflower rice with salt and fresh-ground black pepper to taste. To assemble the finished bowl meal, put a generous amount of cauliflower rice into a bowl, top with a generous scoop of the green chile chicken with sauce, and top with Tomato-Avocado salsa. If you're making this for Weekend Food Prep, I would only make half the amount of salsa when you eat this the first time. Refrigerate the leftover shredded chicken and cooked cauliflower rice separately. When you're ready to eat leftovers, make the rest of the salsa and heat the chicken and cauliflower rice in the microwave or in a pan on the stove.