Instant Pot Chicken Vaca Frita over Cauliflower Rice

I am starting to make some videos of the recipes I make more frequently then others in hopes that it will help others realize meal prep really isn't that bad! Plus, I personally think the meals I pick out are truly tasty and meals that people would look forward to eating... I mean why prep meals for the week that you aren't actually going to enjoy? Anyways, I've made this Vaca Frita with chicken multiple times and absolutely love it. It is a relatively simple meal to make without a ton of ingredients whatsoever. I personally love eating this chicken with some Barnana’s Himalayan Pink Sea Salt Plantain Chips (paleo, vegan, gluten free, dairy free, amazing), but this time I just had it over cauliflower rice. For not a ton of ingredients, this chicken sure packs a lot of flavor and is not lemon or cilantro dominant at all. This is a great protein to prep in bulk that you can dress up throughout the week however you want, so that you're not bored of the same meal everyday. One of these days I plan to make this Chicken Vaca Frita with some roasted plantains, which I think would be a bomb meal. If you give this one a try let me know how you enjoy it! 
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​Instant Pot Chicken or Turkey Vaca Frita
Ingredients:

• 4lbs boneless skinless chicken breasts or turkey breasts
• 1 cup bone broth
• ¼ cup tallow or bacon fat (divided)
• 3 large sweet onions
• 4 cloves garlic
• 3 lemons
• 3 tsp pink Himalayan salt
• 1 cup minced cilantro

Directions:

1. First you need to cook your chicken breasts. Open your pressure cooker, add in my chicken and broth and set to poultry (20 min, high).
2. While the chicken cooks get prep the rest of the ingredients; peel and slice all the onions and the garlic. Juice the lemons and mince the cilantro. Once the chicken is done, release the pressure manually. Remove the chicken from the pressure cooker and place in a bowl. Shred with two forks and set aside.
3. Empty the bowl of your pressure cooker. Heat, with the lid open on sauté mode, medium or low heat. When it comes to temperature add in 2 tbsp. cooking fat and all the onions and garlic. Cook, stirring occasionally for 10-15 minutes until the onions are very tender, translucent and sweet.
4. Remove half of the onion from the pot and add in half of the shredded chicken, one tbsp. fat, sprinkle in some salt and set the saute heat to high. Cook, stirring occasionally for 5-8 minutes until crispy bits begin for form. Add in half of the lemon juice and a handful of cilantro. Stir well and remove from the pressure cooker. Next add in the remaining fat, onions, chicken and repeat. Same with the remaining salt, lemon and cilantro.
5. Once it’s all done, mix it all together and toss well and let it sit for 5 minutes. Mix again, make sure you scrape and crispy bits from the bottom of the pot. Then you’re ready to serve! Garnish with remaining cilantro. This is great over cauliflower rice, with plantain chips or over greens! Buen Provecho!

Original recipe found here