Ingredients

1 1/2 tsps sea salt

1 tbsp dried oregano

1 tsp onion powder

2 tsps coconut sugar

2 1/2 lbs boneless lamb shoulder or leg (cut into chunks)

6 garlic cloves (peeled and smashed)

2 tbsps lime juice

1/3 cup water

2 tsps avocado oil

6 cups cauliflower rice (or white rice cooked in bone broth – see note)

3 avocados (sliced)

1/4 cup fresh cilantro (chopped)

Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls

Instructions

1. In a small bowl, combine salt, oregano, onion powder, and coconut sugar.
2. Place the chicken in the pressure cooker and coat well with the seasoning mixture. Add garlic cloves, then pour lime juice and water around the chicken.
3. Seal the pressure cooker and cook on high pressure for 25 minutes (chicken cooks faster than pork). Let pressure release naturally for 10–15 minutes.
4. While the chicken cooks, heat the avocado oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5–7 minutes until tender.
5. Alternative option: Cook white rice in bone broth instead of water for improved digestion and richer taste.
6. Remove the chicken and garlic with a slotted spoon. Shred the chicken with two forks. Spoon some of the cooking liquid over the shredded meat for moisture and flavor.
7. Assemble bowls by dividing cauliflower rice (or bone broth-cooked rice), shredded chicken, and avocado slices evenly. Top with chopped cilantro.
8. Enjoy warm!

Notes

• Storage: Keep leftovers in separate airtight containers for up to 3 days. Slice avocado just before serving. Chicken can be frozen for up to 3 months.
• Boost Flavor: Add cumin, paprika, or chili powder to the spice mix. Broil shredded chicken for a crispy finish.
• Toppings: Try sliced green onions, lime wedges, crumbled feta, or a drizzle of your favorite hot sauce.