1Prep veggies by thinly slicing into rings. You can use pre-shredded carrots or shred on your own.
2Season chicken breasts with salt & pepper and place in the Instant Pot. Add peppers, carrots, broth, chili sauce, vinegar, garlic, pineapple and liquid aminos and stir generously. Make sure the chicken is nestled in the mixture.
3Turn IP to manual setting, high pressure, secure the lid, set to 10 min. Use quick release.
4Remove chicken breasts and place on a cutting board. Shred using bear claws or two forks.
5Place chicken back into the Instant Pot and stir. Add the bag of cauliflower rice to the mixture, stir. Place the lid back on your Instant Pot. Set to Manual, 2 min, high pressure, use Quick Release.
6Serve with your favorite tropical toppings!
This recipe can easily be made in the slow cooker! Add all ingredients to slow cooker, cook on High for 4 hours or Low for 8 hours. Shred chicken and place back in cooker with cauliflower rice, stir and heat the rice through until ready to serve! *(Don't overcook the cauliflower rice! Add when ready to serve!) Only 292 calories per serving!