Set your instant pot to SAUTE. Add the avocado oil, bell pepper, zucchini, onion, garlic, salt + pepper. Sauté for 10 minutes until soft.
Press CANCEL. Add in the chicken breasts, salsa verde + chickens stock.
Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Remove the chicken breasts, then shred with 2 forks. Add back in to the instant pot.
Add in the frozen cauliflower rice and stir. It will thaw instantly, and also cool the chili so it's not too hot to eat!
Serve warm with your favorite toppings.
Will keep in an airtight container for at least 5 days in the fridge, or frozen for at least 6 months.