Low Carb Buffalo Chicken Cauliflower Rice Bowls (Instant Pot friendly) Recipe
Prep Time
20 minutes
Total Time
30 minutes
Yield
6
servings
Ingredients
- 1½ pound Chicken breasts
- ½ cup Frank's Red Hot Sauce
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 2 teaspoons whites vinegar
- ⅓ cup chicken stock
- 4 oz cream cheese
- 3 stalks celery stalk
- 1 carrot (shredded or chopped)
- 4 cups cauliflower rice
- 1 pinch crumbled blue cheese
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
4
g
Protein
29
g
Fat
17
g
Calories
289
Sometimes you gotta mix up your dinner menu with something quick, delicious, and easy. Meet out buffalo chicken cauliflower rice bowls, which are also instant pot friendly! Thankfully, with our straightforward low carb buffalo chicken cauliflower rice bowls, you can enjoy the mouthwatering taste of buffalo chicken cauliflower rice bowls, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb buffalo chicken cauliflower rice bowls with a few ingredients, you’ll be hooked.
Instructions
- Combine (raw) chicken, Franks’, coconut oil, salt, broth, and vinegar in Instant Pot
- Set to Pressure Cook setting and set timer for 6 min
- Once 6 min are up, wait 5 min before quick releasing pressure (in the meantime, start sautéing the cauliflower rice)
- Remove chicken and shred, return to pot
- Add carrots, celery, and cream cheese
- Turn on sauté function and sauté on medium for 8-10 min, stirring frequently
- Serve over cauliflower rice with crumbled blue cheese or gorgonzola on top
- Combine (raw) chicken, Franks’, coconut oil, salt, broth, and vinegar in a pot
- Bring to a simmer, cover, and cook on low for 25 min until chicken is fully cooked
- Remove chicken from pot and shred, return to pot (in the meantime, start sautéing the cauliflower rice)
- Add carrots, celery, and cream cheese and cook on medium heat for 8-10 min, stirring frequently