Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, and paprika, and mix around.
Next add in the chicken and chicken broth. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method.
Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method.
Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapenos, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
Add the cauliflower back into the Instant Pot. Use a mash potato masher to break the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange color.
Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.
4 Blue Plan Points | 4 Green Plan Points | 4 Purple Plan Points for 1 serving of this recipe. You can reduce your points by using chicken breasts instead of thighs.