Keto Chicken Enchilada Bowl

Instant Pot Keto Chicken Enchilada Bowl

1 pound of boneless, skinless chicken
1 cup red enchilada sauce
1/4 cup chopped Vidalia onion
1– 4 oz can diced green chiles, undrained

Toppings (feel free to customize)

1 whole avocado, diced
1 cup shredded cheddar cheese
1/4 cup pickled jalapenos
1/4 cup sour cream
A handful of Grape Tomatoes

Optional, but highly recommended: Serve over Mexican cauliflower rice for a delectable, filling meal.

Season the chicken with salt and pepper on both sides. Dump the undrained green chilis into the Instant pot, add the enchilada sauce and onion, stirring. Place the seasoned raw chicken into the pot. Seal and set it to the “poultry” setting on your Instant Pot.

Once the Instant pot timer has gone off, allow the pot to release naturally for 5-10 minutes, then manually release the remaining pressure. Carefully remove the chicken and place it in the bowl of your favorite stand mixer. Add the mixer paddle and turn it on low to shred the hot chicken with zero effort.

If you don’t have a stand mixer, you can chop or shred chicken, then add it back into the pot. Let the chicken rest in the sauce uncovered for an additional 5-10 minutes.

Serve alone or over Mexican cauliflower rice if desired. If you’re adding Mexican rice, be sure to update the personal nutrition, as required to meet your daily macros.

When serving, we prefer to top the Keto chicken enchilada with fresh chunks of avocado, shredded cheese, pickled jalapeno slices, a dollop of sour cream, and quartered grape tomatoes from our garden. Feel free to customize these to your preference.