Ingredients
1 1/2 tsp sea salt
1 tbsp dried oregano
1 tsp onion powder
2 tsp coconut sugar
2 1/2 lbs (about 1.1 kg) boneless chicken thighs or breasts
(thighs recommended for juiciness – leave whole or cut in large chunks)
6 garlic cloves, peeled and smashed
2 tbsp lime juice
1/3 cup water
(or chicken bone broth for extra flavor)
2 tsp avocado oil
6 cups cauliflower rice
(or white rice cooked in bone broth – optional)
3 avocados, sliced
1/4 cup fresh cilantro, chopped
Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls
Cooking Time 1 hour 20 min
serves 6
Instructions
1. Season the Chicken
In a small bowl, mix together:
1 1/2 tsp sea salt
1 tbsp dried oregano
1 tsp onion powder
2 tsp coconut sugar
Rub this seasoning mix all over the chicken thighs/breasts.
2. Sear the Chicken (Optional but adds flavor)
Turn your pressure cooker to Sauté.
Add 2 tsp avocado oil.
Sear the chicken for 2–3 minutes per side until lightly golden.
Press Cancel.
(If you’re in a hurry, you can skip searing — the recipe still works perfectly.)
3. Add Aromatics & Liquid
Add the 6 smashed garlic cloves to the pot.
Pour in 2 tbsp lime juice and 1/3 cup water or bone broth.
Stir to coat the chicken.
4. Pressure Cook
Lock the lid and set the pressure cooker to High Pressure for:
12 minutes for chicken thighs
10 minutes for chicken breasts
Allow 5 minutes natural release, then quick release the remaining pressure.
5. Shred the Chicken
Remove the chicken to a cutting board.
Shred with two forks.
Return the shredded chicken to the pot and mix it with the juices.
(If the sauce seems thin, simmer on Sauté for 3–5 minutes to thicken.)
6. Prepare the Cauliflower Rice
You can choose one of these:
Sauté cauliflower rice in a pan for 5–7 minutes with a pinch of salt.
Or use cooked white rice (for more carbs) prepared in bone broth for added protein and flavor.
7. Assemble the Bowls
Add a base of cauliflower rice or bone broth rice.
Top with a generous portion of pulled chicken.
Add avocado slices.
Sprinkle with fresh cilantro.
Optional: squeeze extra lime, add chili flakes, or drizzle with yogurt or tahini.
Notes
- Storage: Keep leftovers in separate airtight containers for up to 3 days. Slice avocado just before serving. Chicken can be frozen for up to 3 months.
- Boost Flavor: Add cumin, paprika, or chili powder to the spice mix. Broil shredded chicken for a crispy finish.
- Toppings: Try sliced green onions, lime wedges, crumbled feta, or a drizzle of your favorite hot sauce.
