Paleo Mexican Chicken and Cauliflower Rice Bowls (Whole Chicken in the Instant Pot)

Today I have a special treat: two recipes in one post! I love making one pot meals in my Instant Pot, and I truly believe there is some correlation between less clean-up and a better tasting meal. 😀

You should add this super easy and super tasty one pot zesty lime chicken with mexican cauliflower rice to your menu. Cooked in the Instant Pot, this dish is a breeze to put together. I made it over the weekend while Whitney was gone, so Warner and I happily had this dish for multiple meals. This paleo one pot meal doubles as a #mealprep as well- especially when you make bone broth afterwards with the chicken carcass. (What? Bonus recipe!) While traditional rice is eliminated on the paleo diet, I think you will find this cauliflower rice is a excellent substitution.

Equipment:

• Instant Pot
• Chop and Stir
• Wooden Spoon
• Kitchen Tongs
• Large Cutting Board
• Mini Mitts

Ingredients:

• 1 whole chicken
• 1 head of cauliflower
• 1/4 lime juice
• 2 tablespoons coconut oil
• 2 tablespoons toasted sesame oil
• 1 tablespoon tomato paste
• 1 tablespoon garlic
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• salt and pepper to taste

Instructions:

Chicken:

1. Mix all the dry seasonings together to make a rub. (Save some back for the cauliflower and to mix in the shredded chicken later).
2. Pat your thawed whole chicken dry. Rub about 1/4 of the spice blend into the skin of the chicken.
3. Add 2 tablespoons of coconut oil to the Instant Pot. Set the Instant Pot to Saute.
4. When the oil is hot- carefully brown the chicken on all sides. (I use Instant Pot mitts and kitchen tongs).
5. Remove the chicken, and add 1/4 lime juice and 1/2 cup water to the Instant Pot.
6. Using your wooden spoon, scrape any chicken bits stuck the the bottom of the pan off.
7. Add the trivet to the Instant Pot, and place your chicken on it.
8. Set the Instant Pot to Manual- and adjust the time to # of pounds X 6 plus 2. So, my chicken was just over 5 lbs, so I set my timer for 32 minutes. Make sure the vent is set to sealing.
9. When time is up, wait for the pin to drop using the natural release method, and move on to the rice.
10. While the cauliflower is cooking, finish the chicken, by removing the skin, and cutting the meat off of the bone. Place the meat in a bowl, and use two forks to shred it. It should fall easily off the bone. Mix another 1/3 of your seasoning mix, and 1/4 cup saved cooking liquid- to taste. I added another dash of lime juice.. because I like things zesty. 😀

Mexican Cauliflower Rice:

1. Break your cauliflower into medium sized chunks. I like to get mine started by slamming it stem down on the counter. Seriously- give it a try!
2. Remove your cooked chicken from the Instant Pot- take about a 1/4 of the juice out for the shredded chicken – but leave the the rest of the juice and trivet in it.
3. Add your cauliflower chunks to the Instant Pot
4. Place the lid on, set the valve to sealing. Set the time to Manual – 0 minutes. When time is up, use the quick release method.
5. Remove the cauliflower, and carefully pour the liquid into a bowl and set aside for making bone broth.
6. Add 2 tablespoons of sesame oil to the Instant Pot and set to Saute.
7. When the oil is hot, add the cauliflower to the pot.
8. Using your masher, break up the cauliflower as it sautes. It should be soft and break easily into small, rice pieces.
9. Add 2 teaspoons mined garlic.
10. Saute for about 7-8 minutes, until the cauliflower has a bit of nice brown to it.
11. Add the remaining seasonings and tomato paste.

Now- extra special bonus: a THIRD recipe!

Pour the extra liquid into the Instant Pot. Add all the chicken bones, bits and skin. Add 1 onion- roughly chopped, a few carrots, and a couple stalks of celery. Add a bay leaf, 2 tablespoons of Apple Cider Vinegar, and salt and pepper. Fill with water until the bones are covered- taking care the the liquid level is well below the max fill line. Put the lid on, valve set to sealing. Set in the Instant Pot to Manual- 120 minutes. Use the natural release method. strain the broth through a fine mesh strainer- and you have liquid bone broth gold! Discard all the bits, bones and veggies. You can drink a nice mug of broth in the morning (do not heat in the microwave!), or add it into dishes wherever it calls for chicken broth.

Garnish with fresh cilantro & green onions, serve with a nice green salad! This paleo shredded chicken in the instant pot is super versatile, you could make tacos, taco salads, even mexican quiche. Or, you can enjoy it as a paleo mexican chicken and rice bowl (plate?)- like Warner and I did!