10 oz. frozen or fresh cauliflower rice (about 2 1/2 cups)
1 lb. chicken breast
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
fresh thyme for garnish
Set your instant pot to sauté for 5 minutes.
Add the avocado oil, chopped onions, carrots, and celery into the pot.
Stir frequently until golden brown.
Once the onions are golden brown, add the broth, coconut cream, cauliflower rice, chicken, garlic, dried thyme, salt, and pepper.
Make sure the instant pot valve on the top it set to “seal.”
Set the instant pot to high pressure for 25 minutes.
After it’s done cooking, turn the knob to “vent” and allow all the steam to release.
Remove the lid and use two forks to pull apart and shred the chicken.
I found it was pretty easy to shred the chicken in the instant pot because the chicken is super juicy and tender. But, if it’s difficult for you, pull the chicken out of the pot, place on a cutting board and shred it with the forks. Then transfer the shredded chicken back into the pot.
Scoop into bowls and garnish with fresh thyme.
You can add noodles to this after you’ve shredded the chicken. Pour 2-3 cups of your favorite noodles into the pot and boil for 10 minutes until the noodles are soft. It’s cool that it’s super customizable if your kids want some fun noodles, you can totally add them after the fact.