1. Press the “Sauté” button on your Instant Pot and add the olive oil. Once hot, add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Add the cut chicken pieces to the pot. Sprinkle with chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to coat the chicken evenly with the spices. Cook for 2-3 minutes, stirring occasionally, just until the chicken is lightly browned on the outside.

3. Pour in the chicken broth, diced tomatoes (undrained), and diced green chiles (undrained). Use a wooden spoon to scrape up any browned bits from the bottom of the pot; this is crucial to prevent a “Burn” notice.

4. Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 8 minutes on high pressure. The Instant Pot will take some time to build pressure before the cooking countdown begins.

5. Once the cooking cycle is complete, perform a quick release by carefully turning the sealing valve to the “Venting” position. Once all the steam has escaped and the float valve drops, open the lid. Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the sauce in the pot and stir to combine.

6. While the chicken is cooking, you can quickly prepare your cauliflower rice. If using fresh, simply microwave it according to package directions or sauté it in a separate pan for 3-5 minutes until tender-crisp. If using frozen, microwave or sauté until heated through. Stir the fresh cilantro into the cooked cauliflower rice.

7. Divide the cilantro-infused cauliflower rice evenly between two serving bowls. Spoon the Mexican shredded chicken mixture generously over the cauliflower rice.

8. Top each bowl with diced avocado, a dollop of Greek yogurt or sour cream (if desired), and a sprinkle of extra fresh cilantro. Serve immediately with fresh lime wedges for squeezing over the top.