Put your salsa, water, minced green chilies & chicken into the Instant Pot
Lock your Instant Pot lid, set your pot to manual, High Pressure for 8 minutes and cook.
When the cooking time is finished, allow the steam to naturally release for 10 minutes before switching your Instant Pot to venting.
Remove the chicken & place on a chopping board, ready for shredding.
Set your Instant Pot to saute
Add your cauli rice & cumin to the salsa chili sauce and stir continuously for 5 minutes.
Shred your chicken using two forks and add to the cauli rice. Set saute to low and stir occasionally for a few minutes.
Dice your Avos, tomatoes and spring onions into a bowl. Drizzle with lime juice, olive oil, and salt & pepper to taste.
Serve your burrito bowl with a dollop of sour cream.