Combine first nine ingredients in a large, re-sealable bag or container. Add chicken and toss to coat the chicken.
Place chicken in the Instant Pot and top with canned tomatoes and juices, chicken broth, olives and olive oil.
Secure lid and close pressure valve. Set to 20 minutes at high pressure and cook. Allow pressure to release naturally before opening.
After 10 minutes of cooking, microwave or sauté (using a small amount of light cooking spray) riced cauliflower according to package directions and keep warm till pressure cooker releases.
After chicken has released, plate prepared cauliflower rice and top with chicken medley from pressure cooker.
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