1 lb. frozen raw chicken breasts,
boneless, skinless
1 (10-oz.) can enchilada sauce
3 (12-oz.) bags cauliflower rice or 3 cups of Rice
5 medium green onions, sliced
2 cups canned black beans, drained, rinsed
1⁄2 cup chopped fresh cilantro, divided use
2 roma tomatoes, chopped into 1⁄2-inch cubes
1 medium ripe avocado, cubed
1 medium lime, quartered
1. Place chicken breasts and enchilada sauce in an Instant Pot; toss to
coat evenly.
2. Cover and seal pot; cook with pressure cooker setting on high for
15 minutes. Release pressure to vent immediately, being careful to
avoid escaping steam.
3. Carefully open lid; remove chicken to a large mixing bowl and
leave sauce in pot. Using two forks, shred chicken; set aside.
4. Add cauliflower rice, green onions, and beans to pot; stir to coat
with sauce. Cover and seal pot; cook with pressure cooker setting
on high for 1 minute. Release pressure to vent immediately, being
careful to avoid escaping steam.
5. Carefully open lid. Return chicken to pot and add 1⁄4 cup cilantro;
stir to combine.
6. Divide chicken mixture evenly among 4 bowls. Top evenly with
tomatoes, avocado, remaining 1⁄4 cup cilantro; serve with a lime wedge.
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