Instant Pot Chicken Enchilada Bowl

Description: A delish and healthy comfort food, sure to warm you up on a chilly day. Serve this over cauliflower rice, brown rice, or chickpea pasta – whatever floats your boat!
Course: Lunch
Serving Size: 6
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Inspired by: Real Whole Food Life

Rate This Recipe:

Rating: 5 out of 5.


  • 2 onions
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 2tsp minced garlic
  • 2lb boneless, skinless chicken thighs
  • 28oz no salted added crushed tomatoes
  • Hot sauce, to taste (optional)


  • Slice Onion into thin slices and add to instant pot
  • Add Cumin, Chili Powder, and Garlic and stir to combing
  • Place Chicken Thighs in a single layer on top of onions
  • Pour crushed Tomatoes overtop the chicken, making sure to completely cover the chicken
  • Cook on high pressure for 9 minutes, then, allow to naturally release for 10 minutes
  • Shred chicken and place on top of cauliflower rice (or other preferred base)
  • Enjoy! 🙂
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