Instant Pot Salsa Chicken Veggie Bowl + OJ Margarita


Happy Cinco De Mayo!!! We are pretty obsessed with Mexican food, I cook it about 2 times a week, and when I don’t cook it, we’re heating up tortilla soup from Costco or getting Tex-Mex. This recipe is my go to! It’s so easy and quick and cook and throw together. Hubs literally puts everything in a bowl and goes to town. And we cant forget the ritas!! I have been having one of these wayyyy to often lately, it’s so refreshing! I hope you enjoy and have a great Cinco De Mayo!

Instant Pot Salsa Chicken Veggie Bowl

This low carb mexican bowl is perfect for a healthier Cinco De Mayo!

For The Chicken

  • 3 whole organic chicken breast
  • 1 tsp pink himalayan salt
  • 1/2 packet gluten free taco seasoning
  • 1/2 cup organic salsa
  • 1 cup organic chicken stock (for the instapot)

For The Cauliflower Rice

  • 1 tbsp ghee
  • 1 Package frozen cauliflower rice
  • 1 tsp pink himalayan salt
  • 1 tsp garlic power
  • 1 tbsp dried chives
  • 2 tbsp fresh chopped cilantro
  • 1 juice from lime

For The Veggies

  • 1 tbsp ghee
  • 1 red onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 orange bell pepper (sliced)
  • 1 yellow bell pepper (sliced)


  • 1 lime (1/4 to squeeze on top)
  • 1 tbsp diced cilantro
  • 1/2 sliced avocado
  • 2 tbsp organic salsa

Cooking the Chicken in the Instant Pot

  1. This is the easiest step of all so if you don’t have an Instant Pot yet, do yourself a favor and get one!!

  2. Add chicken stock in the bottom of the instant pot

  3. Make sure you are using the rack for the instant pot so your chicken isn’t sitting at the bottom of the pot.

  4. Butterfly or half your chicken breast and add the the pot

  5. Add salt and salsa on top of your chicken and close lid.

  6. Make sure the valve is closed and lid in locked.

  7. Press pressure cook and set timer to 13 mins.

  8. Once the timer goes off wait about 10 mins for pressure to release, then turn the valve and open the lid.

  9. Remove chicken and cut into slices.

Cooking the Cauliflower Rice

  1. Add ghee to skillet (on medium) of your choice

  2. Once heated add cauliflower rice.

  3. Add salt, garlic powder, chives, and cilantro and lime juice. Let cook until no longer frozen, about 10 mins.

Cooking the Veggies

  1. Add ghee to another skillet (on medium), if you want to cook everything at once or to the skillet you cooked the rice in.

  2. Add sliced onions to skillet and let cook for about 5 mins or fragrant.

  3. Add all the bell pepper and salt and cook for 10 mins while continuously stirring.

  4. After about 5 mins add in the other half of the taco seasoning.

  5. Let cook for the last 5 mins.

Put it All Together!

  1. Add 1/2 cup of rice, 1/2 cup of veggies, and 3/4 of chicken to plate, and add garnishes as you wish!

OJ Deep Eddy Margarita

  • 1 ounce patron tequila silver
  • 1 ounce patron orange liqueur
  • 1 ounce deep eddy lemon vodka
  • 1/2 cup organic and/or fresh orange juice
  • 1 tbsp himalayan salt (optional for rim)
  • 1 lime (cut into 1/4s)
  • 1 cup ice
  1. Add all ingredients into glass, stir and enjoy!

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