Pressure Cooker Salsa Chicken and Riced Cauliflower Bowls

Ingredients

• 1 (12 oz.) package Green Giant® Riced Veggies Cauliflower
• 1 pound boneless, skinless chicken breasts, cut into 1- inch pieces
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (11 oz.) can Green Giant® Steam Crisp Mexicorn, undrained
• 1 (16 oz.) jar Ortega® Salsa
• 1/2 cup chicken broth or water

Directions

1. Arrange chicken in pressure cooker then top with black beans, 1/2 cup chicken broth or water, Green Giant® Steam Crisp Mexicorn, and Ortega® Salsa. Place rack insert on top of chicken.
2. Place Green Giant® Riced Veggies Cauliflower in 3 to 4 cup capacity heatproof bowl. Place bowl on rack.
3. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting. (If using Manual setting, select High pressure.) Set the timer to 5 minutes. When done, press Cancel and use the quick release method to release the pressure. Carefully remove bowl with Riced Veggies Cauliflower using tongs or potholders.
4. To serve, divide chicken mixture and Riced Cauliflower among 4 bowls. Serve with diced avocado, sliced green onions and lime wedges, if desired.