There’s something incredibly comforting about a warm bowl of food after a long day, and that’s exactly what the Instant Pot Chicken Burrito Bowls offer. I remember the first time I made this dish; it was a chilly evening, and I was craving something that felt hearty yet healthy. With just a few simple ingredients, I was able to create a flavorful meal that was not only satisfying but also easy to prepare. The beauty of these bowls lies in the combination of tender chicken, zesty salsa, and a delightful cauliflower “rice” that gives you that burrito feel without the carbs. Every bite is a burst of flavor, and it quickly became a family favorite. If you’re looking for a delicious way to shake up your dinner routine, look no further than these Instant Pot Chicken Burrito Bowls.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Hard

Calories:
400 kcal

Protein:
35 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
15 g

Tools Used:
Instant Pot, Oven, Mixing Bowl, Wooden Spoon, Chef’s Knife

What’s Great About This Instant Pot Chicken Burrito Bowls

Quick and Easy Cooking

One of the things I love about the Instant Pot Chicken Burrito Bowls is how quickly you can whip them up. With an Instant Pot, you can have dinner on the table in no time. It takes just a few minutes of prep and then you let the machine do the work. It’s perfect for busy weeknights!

Flavorful Ingredients

Using ingredients like fresh salsa and succulent chicken breasts means every bite is packed with flavor. The ground cumin adds a warm spice that elevates the dish, while the fresh toppings like lettuce, tomatoes, and green onions bring a refreshing crunch. Together, they create a perfect balance that keeps you coming back for more.

Healthy and Wholesome

This recipe is low in carbs and high in nutrients, thanks to the use of cauliflower as a rice substitute. It’s a wonderful way to indulge in your favorite flavors without the guilt. Plus, it’s a great option for anyone who follows a Whole30 or low-carb diet.

Customizable for Everyone

You can easily customize these bowls to suit your tastes. Want to add some black beans for extra protein? Go for it! Prefer a spicy kick? Just toss in some jalapeños! The Instant Pot Chicken Burrito Bowls are versatile enough to please anyone at the table.

Perfect for Meal Prep

These bowls are not just a one-time meal; they’re great for meal prepping. You can make a big batch and store portions in the fridge for quick lunches or dinners throughout the week. Trust me; you’ll thank yourself later when you have a delicious, ready-to-eat meal waiting for you.

A Family Favorite

Lastly, this dish is always a hit with the family. I’ve never met anyone who didn’t enjoy digging into their own bowl loaded with chicken, salsa, and fresh toppings. It’s a fun way to gather around the dinner table and enjoy a meal together.

Main Ingredients for Instant Pot Chicken Burrito Bowls

When it comes to creating the perfect bowl, the ingredients are key. The Instant Pot Chicken Burrito Bowls come together with a combination of protein-rich chicken, zesty salsa, and nutritious vegetables. Each ingredient plays a vital role in building layers of flavor and texture. Here’s a closer look at what you’ll need:

1 cup prepared salsa – This serves as the flavorful base, delivering a pop of freshness.
1 pound boneless chicken breasts – The star of the dish, making it hearty and protein-packed.
1/2 teaspoon ground cumin – Adds a warm, earthy spice that enhances the overall flavor.
Salt and pepper – Essential seasonings to bring out the best in your ingredients.
1/2 head cauliflower, cut into florets (about 10 ounces) – A fantastic low-carb alternative to rice.
Shredded lettuce – For a fresh crunch that lightens up the dish.
Chopped tomatoes – Adds juiciness and vibrant color.
Green onions – A pop of flavor and aesthetic appeal.
Shredded cheese – Optional, for those who want a cheesy finish.
Black beans – A great protein source and adds texture to the bowl.

Recipe Directions for Instant Pot Chicken Burrito Bowls

Cooking the Instant Pot Chicken Burrito Bowls is a breeze! With a few simple steps, you’ll have a delicious meal ready to enjoy. Follow along with these detailed instructions:

Pour the salsa into the bottom of the Instant Pot, ensuring it covers the surface evenly. This will help add moisture and flavor to your chicken.
Place the chicken breasts on top of the salsa. Make sure they are well coated for maximum flavor.
Sprinkle ground cumin, along with salt and pepper, over the chicken. Don’t stir; let the spices sit on top for now.
Now, take a 2.5-inch trivet and place it over the chicken. This will allow steam to circulate while cooking.
Next, grab an oven-safe bowl (about 7 inches in diameter) and set it on the trivet. I recommend using a sturdy bowl to hold the next ingredient.
Pour the cauliflower florets into the bowl. This will steam beautifully while the chicken cooks.
Secure the lid of the Instant Pot and move the steam release valve to ‘Sealing’.
Select the ‘Manual’ or ‘Pressure Cook’ setting (this can vary by model) and set it to cook on high pressure for 4 minutes.
Once the cooking cycle completes, let the pressure naturally release for 10 minutes. After that, carefully move the steam release valve to ‘Venting’.
When the floating valve drops, indicating all pressure is released, safely remove the lid.
Using oven mitts, take out the bowl containing the cooked cauliflower and the trivet. Set them aside.
Transfer the cooked chicken to a cutting board to rest for a few minutes.
Using a potato masher, break the cooked cauliflower into rice-like pieces. It doesn’t need to be perfect; the rustic style is part of the charm!
Season the cauliflower rice with a bit of salt and pepper to taste.
Use two forks to shred the chicken on the cutting board. Then, return it to the salsa in the Instant Pot and mix well to coat.
To serve, place some cauliflower “rice” in a bowl, then top it with the shredded chicken and salsa mixture.
Finally, add your choice of toppings like lettuce, tomatoes, green onions, and if you like, avocado!
Leftovers can be stored in separate airtight containers in the fridge for up to 3 days. The leftover chicken makes a great salad topper, too!

Things Worth Knowing

Know Your Instant Pot: Familiarize yourself with your Instant Pot’s settings. Each model can have slight variations in cooking times.
Natural Release Matters: Allowing for natural pressure release helps keep the chicken tender and juicy.
Texture of Cauliflower: Ensure the cauliflower is fresh for the best texture when mashed.
Don’t Skip the Toppings: Fresh toppings make a world of difference; don’t skimp on them!

Making Adjustments

Sometimes, you might want to tweak a recipe to fit your preferences or dietary needs. Here are some tips to help you adjust the Instant Pot Chicken Burrito Bowls:

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat before serving.
Freezing: While it’s best fresh, you can freeze the chicken mixture for later use. Just thaw and reheat when ready.
Pairing: These bowls pair well with a side of roasted vegetables or a fresh salad.
Spice Level: Adjust the spice level by using spicier salsa or adding jalapeños.
Vegetarian Option: Replace chicken with chickpeas or a plant-based protein for a vegetarian version.

Serve This Instant Pot Chicken Burrito Bowls With

Fresh Salads: A simple green salad with a vinaigrette makes a perfect counterbalance to the hearty bowls.
Rice or Quinoa: If you’re feeling indulgent, serve with a side of brown rice or quinoa to soak up the flavors.
Tortilla Chips: Crunchy tortilla chips add a fun texture, great for scooping up all the goodness!
Guacamole: A dollop of fresh guacamole on top can elevate the dish with creamy goodness.
Perfect for Meal Prep: These bowls are ideal for meal prepping. Make a big batch and portion them for easy lunches throughout the week.
Occasions: They’re great for casual dinners, family gatherings, or even festive occasions like Taco Tuesday!

FAQ

Absolutely! To make the Instant Pot Chicken Burrito Bowls vegetarian, simply replace the chicken with a plant-based protein such as chickpeas or lentils. You could also use tofu or tempeh for added texture and flavor. Just ensure that whatever substitute you choose is cooked thoroughly and seasoned well to match the dish’s flavor profile.

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, simply place in the microwave or on the stovetop until warmed thoroughly. It’s a great option for meal prep, allowing you to enjoy this delicious meal multiple times throughout the week!

Yes, you can freeze the chicken mixture for later use. I recommend placing it in an airtight container or freezer bag. When you’re ready to eat, thaw it in the refrigerator overnight and reheat before serving. While the cauliflower rice may not freeze as well, the flavor will still be delicious!

The beauty of the Instant Pot Chicken Burrito Bowls is their versatility. You can top your bowls with shredded lettuce, diced tomatoes, sliced green onions, avocado, or even a dollop of sour cream. Feel free to get creative with toppings to match your preferences!

Conclusion

The Instant Pot Chicken Burrito Bowls are a fantastic way to enjoy a hearty meal that doesn’t compromise on health. With easy preparation and the ability to customize to your taste, they make a perfect weeknight dinner. I encourage you to give this recipe a try—you won’t be disappointed!