Turn the Instant Pot to sauté and spray with a nonstick cooking spray. Add 1/4 cup chicken broth. When the pot is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, and paprika, and mix around. 1/2 onion, 1 jalapeño, 1 tbsp garlic, 2 tbsp cilantro, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp paprika
Next add in the chicken and remaining 1/2 cup 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. 4 chicken thighs, 1/2 cup chicken broth
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. 4 cups cauliflower florets
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 jalapeños, 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 make fresh cauliflower rice by breaking the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange color. 2 tbsp tomato paste
Serve the rice immediately and top it with the chicken, fresh diced tomatoes, limes, and more cilantro.
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Notes
Weight Watchers
0 2025 Points | 5 2023 Points | 4 Blue Plan Points | 4 Green Plan Points | 4 Purple Plan Points You can reduce your personal points by using chicken breasts instead of thighs.