Instant Pot Salsa Verde Chicken Bowl

I wanted to use up some cilantro, so came up with this Instant Pot Salsa Verde Chicken Bowl.

 

Ingredients:

• 1 bell pepper, sliced
• 1 onion, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 cup Salsa Verde + 1/2 cup water
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 pound frozen chicken breasts
• ~ 16 oz frozen cauliflower rice (about 3 cups)
• 4 oz cottage cheese, drained, then food processed)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup Greek yogurt
• 4 ounces shredded mozzarella cheese
  
• 1 Tbsp chopped fresh cilantro

Instructions:

1. In Instan Pot, sauté pepper and onion for 5 - 6 minutes to soften. Remove from pan.
2. Mix up spices while pepper and onion are cooking,
   
3. Put corn and beans in Instant Pot. Stir in Salsa Verde + 1/2 cup water, and 1/3 of spices.
   
4. Put chicken breasts on top of corn and veggies, sprinkle with remaining spices.
5. Put the lid on, and pressure cook for 12 minutes. Let pressure do a natural release for 5 minutes, then quick release.
   
6. Remove chicken, and chop or shred.
7. Stir in the cauliflower rice and heat for 2 or 3 minutes while shredding chicken.
8. Stir in the cottage cheese, Greek yogurt, and most of shredded cheddar cheese.
9. Stir back in the shredded chicken, onions, and bell peppers. 
10. Sprinkle with remaining shredded cheese.
    
11. Cover, let melt for a few minutes.
12. Sprinkle with cilantro, serve with tortilla chips.

 

Carole's Notes:

We liked this! It seems to make four dinner-size servings, and maybe 2 lunch-size servings.

The recipe is adapted from https://www.ibreatheimhungry.com/green-chicken-enchilada-cauliflower-casserole-low-carb/ and  Instant Pot Mexican Lentils