Instant Pot Carne Asada Chicken Bowls
  • 3 Tablespoon Olive Oil
  • 2 Tablespoon Soy Sauce
  • 1 Lime Zest
  • 3 Tablespoon Lime Juice
  • 2-3 Garlic Cloves
  • ½ Cup Minced Cilantro
  • 1 Teaspoon Ground Cumin
  • 1 Tsp Smoked Paprika
  • 1 Tsp Coriander
  • 1 Tsp Cayenne Peper
  • 1 Cup Chicken Broth
  • 1 Pound Boneless, Skinless, Chicken Thighs
  • 2 Avocado
  • ½ Cup Sour Cream
  • 4 Radishes
  • Cauliflower Rice or Rice of your choice
  • Salt & Pepper to Taste
  1. First, combine olive oil, soy sauce, lime zest, lime juice, cilantro, all seasonings, and chicken broth in your Instant Pot bowl. Whisk together to mix throughly.
  2. Next, sprinkle salt and pepper on both sides of chicken thighs and add to the Instant Pot bowl. Mix the sauce and chicken together to coat throughly.
  3. Put the top on the Instant Pot and move the valve to "Sealing". Choose Pressure Cook and add 25 minutes to your timer and "Keep Warm" on. The timer will begin once the pressure has been reached, which takes about 5-10 minutes.
  4. While the chicken is cooking, prep your avocado and radishes by slicing into small bite size pieces. Next, Prepare your Cauliflower Rice or Rice of choice during this time as well.
  5. Once the timer rings, let your Instant Pot sit for 5 additional minutes, then quick release by moving your valve to Venting (make sure to use a utensils to push it so you don't burn yourself!)
  6. Pull the chicken out and shred with a fork. Return back to the Instant Pot liquid and mix together.
  7. Grab a bowl with a layer of rice first, then top with chicken and sauce. Top with radishes, avocado, sour cream, and ENJOY!
Recipe Adapted from The Low Carb Cookbook & Weight Loss Plan by Pamela Ellgen
Recipe by Laugh Eat Learn at