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  • Healthy Hot Rodder

Instant Pot Chicken Enchilada Bowl

Updated: Nov 3, 2023

To make this a second dinner recipe, omit the beans when cooking and add 2 chopped zucchini or 2 chopped bell peppers, or top with 1 cup shredded lettuce or cabbage when serving.


(Makes 4 servings, approx. 2 cups each)



Total Time: 30 min. Prep Time: 12 min. Cooking Time: 18 min.


What You Need

  • 1 lb. frozen raw chicken breasts, boneless, skinless

  • 1 (10-oz.) can enchilada sauce

  • 3 bags (12-oz. each) cauliflower rice

  • 5 medium green onions, sliced

  • 2 cups canned black beans, drained, rinsed

  • ½ cup chopped fresh cilantro, divided use

  • 2 roma tomatoes, chopped into ½-inch cubes

  • 1 medium ripe avocado, cubed

  • 1 medium lime, quartered


How To Make

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 ¼ cup cilantro; stir to combine.

6. Divide chicken mixture evenly among 4 bowls. Top evenly with tomatoes, avocado, remaining ¼

cup cilantro; serve with a lime wedge.


TIPS:

• You don’t need to thaw the chicken breasts in this recipe! You can place them in the Instant Pot

still frozen. If you are using fresh chicken breasts, reduce the cook time to 10 minutes.

• Accessorize with a dollop of Greek yogurt, or replace the avocado with 1 to 2 Tbsp. shredded cheese.

• Serve with a cup of shredded le¦uce or cabbage to add crunch.



Nutritional Information (per serving):

Calories: 430 Cholesterol: 83 mg Fiber: 18 g

Total Fat: 11 g Sodium: 763 mg Sugars: 12 g

Saturated Fat: 2 g Carbohydrates: 44 g Protein: 41 g



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