Instapot Hawaiian Chicken Bowl

This week, I got to try out my new Instapot. Wow, do I love it for cooking chicken! For this recipe, I used two large raw chicken breasts, added coconut aminos, garlic, ginger and shredded pineapple. I cooked it on the meat/stew setting for 12 minutes, and the next thing I knew, I had some really tasty, fall apart, Hawaiian chicken.

I threw the chicken on a bed of cauliflower rice, matchstick carrots and red cabbage. I also added an avocado with fresh cilantro, and mmm it was good.

INGREDIENTS

1 lb raw chicken breasts

1/3 coconut amino acids or low sodium soy sauce, plus additional for cauliflower rice

1 tbsp. fresh ginger (I use the squeeze tube kind)

1 tbsp. chopped fresh garlic

1 8oz can shredded pineapple with the juice

1 bag cauliflower rice

1 small bag matchstick carrots

1 very small head red cabbage

Coconut oil cooking spray

3-4 green onions

1 avocado

Fresh cilantro

DIRECTIONS

1. Place chicken breasts, coconut aminos, ginger, garlic and pineapple in the Instapot. Choose meat/stew setting. Cook for 12 minutes. 

2. While chicken is cooking, spray a large pan with coconut oil cooking spray and sauté sliced green onions for 1 minute. Add cauliflower rice, a large handful of carrots and cabbage to the pan and cook for an additional 3-4 minutes. Add coconut aminos or soy sauce to taste. 

3. When chicken is finished, shred it with two forks right in the Instapot. Divide the meat into four servings and top cauliflower rice mixture with chicken and juices from the Instapot. 

4. Cut avocado and place 1/4 on each serving. Garnish with fresh cilantro. 

Servings: 4