Step 1

Turn on the Instant Pot and hit "Manual." Add chicken thighs, salt, pepper, garlic, salsa, broth, and taco seasoning. Give everything a nice stir. Set the pressure to "High" and the timer for 12 minutes. ⁣After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “Sealing” nob to “Venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board.⁣ Transfer back into the Instant Pot insert and mix together with the sauce. Set aside to cool.

Step 2

In a small bowl, mix together paleo mayonnaise with the green salsa and set aside.

Step 3

Cook the cauliflower rice. Heat a large sauté pan over medium-high heat for 2 minutes. Add oil and let that heat for another minute. Add in cauliflower rice, salt, pepper, and garlic powder. Cook for about 5 minutes, stirring frequently until cauliflower has softened. Taste for additional seasoning and set aside.

Step 4

Prepare the bowls. Add cauliflower rice into the bowls first. Top off with shredded chicken and juices and the mayo/salsa mixture. Layer with yogurt, shredded cheese, onion, avocado, cilantro and a squeeze of fresh lime. Enjoy!