- 1 tbsp olive oil

- 1 tbsp garlic

- ⅔ cup onion

- 2 tsp chili powder

- 2 tsp ground cumin

- 4 cups chicken broth (low sodium)

- 28 oz chopped tomatoes

- 4 tbsp tomato paste

- 3 to 4 chipotle peppers in adobo sauce

- 16 oz cauliflower rice (shop-bought or make your own)

- 1 lime

- 1 pinch sea salt

- 1½ lb chicken breasts

- Fresh cilantro (coriander)

- Sea salt

- Pepper

- Corn tortilla

- Mexican cheese blend

- Avocado

✳ Steps

1️⃣ Set the Instant Pot to the “Sauté” function on low. Once it heats up, add the oil, garlic and onions. Caramelize for 2 – 3 minutes, being careful not to burn the garlic. Then add in the chili powder and cumin to “bloom” the spices – get it super fragrant in the kitchen. Your kitchen should smell amazing! Then switch the Sauté function off.

2️⃣ Add the remaining ingredients – except for the chicken – to the Instant Pot. Give it a good stir and add a few pinches of sea salt & pepper to taste. Then, add the chicken breast and make sure they are completely submerged. Then, get cooking!

✴ Tip: if you want some “crisp” to the cauliflower rice, leave it out of the cooking process and add it to the Instant Pot when you shred the chicken in Step 3 or 4. Alternatively, you can buy frozen steamed cauliflower rice and just pour the hot soup over a serving of cauliflower rice when you’re ready to enjoy a bowl.

3️⃣ Slow Cooker Instructions: Set the Instant Pot to “Slow Cook” and place the lid on. Make sure the top is set to Vent and cook on low for 6 - 8 hours, or 4 - 6 hours on high. When the timer has just 1 hour remaining in the cooking cycle, open it and remove the chicken into a bowl. Use 2 forks to easily pull it apart. It should shred rather easily. Place the chicken back in the Instant Pot and cook for the remaining time.

4️⃣ Pressure Cooker Instructions: Set Instant Pot to “Pressure Cook” and place lid on. Make sure the top is set to Seal and cook on high for 30 minutes. When the timer goes off, release the pressure, then open the Instant Pot. Remove the chicken into a bowl. Use 2 forks to easily pull it apart. It should shred rather easily. Place the chicken back in the Instant Pot, set it to Slow Cook, and cook on high for 10 minutes.

5️⃣ To Finish

Garnish with fresh cilantro and season to taste with sea salt & pepper. You can enjoy a bowl with crushed tostadas (baked corn tortillas), avocado and even Mexican blend cheese. Note: Just remember to account for the added calories from those ingredients.

6️⃣ Enjoy!

Nutrition

Approx macros for 1 of 5 servings (without avocado, cheese & corn tortillas): Calories 353, Carbs 29g, Fat 6g, Protein 41g, Sugar 10g, Fiber 8g