Instructions

• 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.