paleo pressure cooker pulled chicken and fiesta caullirice tacos

Pressure Cooker Pulled Chicken and Fiesta CauliRice

This recipe has been shared courtesy of Rachel Ruvo, recovering Celiac and mom, and blogger of Agony of de Wheat


Paleo Pressure Cooker Pulled Chicken and Fiesta Cauli Rice
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For the Pulled Chicken
  1. Pressure Cooker Pulled Chicken
  2. 2 lbs of boneless skinless chicken thighs
  3. 2 Tbl. Olive oil
  4. 1 jar of Frontera Mild Salsa (or other all natural, no sugar added salsa of choice)
  5. 3 tsp Apple Cider Vinegar
For the Fiesta CauliRice
  1. 1-2 heads raw cauliflower “riced” (break into small florets and pulse in the food processor until its the texture of rice)
  2. 1 Tbl. Pastured Butter
  3. 1 cup assorted chopped veggies (I used bell peppers in orange, yellow and red and chopped carrots)
  4. 2 Cloves Chopped Garlic
  5. 1 Tbl. Fresh Parsley Chopped
  6. 1/4 tsp. cayenne pepper (optional)
  7. Salt & Pepper to taste
For the Pulled Chicken
  1. Place chicken in the bottom of your Pressure Cooker (I use the Instant Pot)
  2. Drizzle with oil and use tongs to toss
  3. Pour the salsa over the chicken and toss
  4. Set to Manual for 15 min (or push the poultry button)
  5. Once finished allow pressure to release naturally for 10 min and then release remaining pressure carefully.
  6. Remove the chicken to a dish and set the cooker to sautée to reduce the remaining liquid by about 1/2
  7. Shred the chicken
  8. Season to taste , spoon the sauce over chicken and serve
For the Fiesta CauliRice
  1. Heat the butter in a skillet until melted and buttery
  2. Add all the veggies and garlic except for “the rice”
  3. Once the veggies have softened, add the rice and sauté until softened
  4. Add the salt, pepper, and cayenne and stir to incorporate.
  5. Sprinkle with parsley and serve.
  1. Serve the fiesta caulirice and pulled chicken together in lettuce cups to make delicious Paleo tacos. Feel free to garnish with fresh cilantro or parsley as well.


About The Author 

In addition to managing Celiac Disease and founder of Agony of de Wheat, Rachel Ruvo is mom to four amazing girls, married to her college sweetheart and very best friend, keeper of six backyard chickens and pal to her furry friend Liberty Belle, who, incedentally, also eats gluten free. She loves a good sweat, but hate to exercise, loves tomato sauce, but hates tomatoes, loves a good nap and being lazy, but also loves getting things accomplished. In addition to her love of gluten-free cooking and baking, she also enjoys photography, knitting, and spending time with my family in the North Carolina mountains.















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