Instant Pot Chicken Burrito Bowls
Craving something hearty yet healthy? The Instant Pot Chicken Burrito Bowls are packed with tender chicken, zesty salsa, and nutritious cauliflower rice. It’s an easy weeknight dinner that’s sure to satisfy everyone at the table!
Equipment
- Instant Pot
- Oven
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 1 cup salsa
- 1 pound boneless chicken breasts
- 1/2 teaspoon ground cumin
- Salt
- 1/2 head cauliflower cut into florets (about 10 ounces)
- shredded lettuce
- chopped tomatoes
- green onions
- shredded cheese
- black beans
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!
Notes
To ensure the best results, make sure your cauliflower is fresh. You can adjust the spice level to your preference by using different salsa.