Instant Pot Chicken Burrito Bowls
User Reviews
5
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Cook Time
4 mins
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Additional Time
6 mins
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Total Time
30 mins
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Servings
4
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Calories
167 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Chicken Burrito Bowls
Description
Instant Pot Chicken Burrito Bowls cook boneless chicken breasts in prepared salsa with cumin, salt, and pepper at high pressure, allowing the chicken to absorb the spice and tang from the salsa. Cauliflower florets are steamed simultaneously on a trivet in a separate oven-safe bowl, ensuring they retain a firm but tender texture. This setup cooks the components evenly in about 14 minutes including natural pressure release.
The chicken comes out tender and juicy, infused with the salsa’s savory and slightly spicy flavors, while the cauliflower remains distinct and slightly crisp. Seasoning with cumin adds warmth and depth. The toppings such as shredded lettuce, tomatoes, green onions, cheese, and black beans let you personalize each bowl with freshness and color contrasts.
This method is practical for hands-off cooking and fills the meal with protein and vegetables conveniently cooked together. Serve the chicken shredded or sliced over the cauliflower, adding toppings as desired to enjoy a balanced and satisfying burrito bowl at home.
Ingredients
- 1 cup salsa prepared
- 1 pound chicken breast boneless
- 1/2 teaspoon cumin ground
- salt
- black pepper
- 1/2 head cauliflower , cut into florets (about 10 ounces)
Topping Ideas
- lettuce shredded
- tomato chopped
- green onions
- cheese shredded
- black beans
Instructions
- Pour the salsa into the bottom of the Instant Pot and place the chicken breasts on top. Sprinkle a 1/2 teaspoon of cumin, plus salt and pepper over the top, but do not stir.
- Place a 2.5-inch trivet over the chicken, then put an oven-safe bowl that is 7-inches in diameter on top of that. (I use 4-cup porcelain salad bowls from West Elm or a round glass storage container.) Pour the cauliflower florets into the bowl.
- Secure the lid to the Instant Pot the move the steam release valve to Sealing. Select Manual or Pressure Cook (the button varies by model) to cook on high pressure for 4 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes before moving the steam release valve to Venting. (The screen will read LO:10 when the pressure has released for 10 minutes.) When the floating valve drops, to signal that the pressure has been released, you can safely remove the lid.
- Use oven mitts to remove the bowl of cooked cauliflower and the trivet, then use tongs to transfer the cooked chicken to a cutting board to rest for a few minutes. Use a potato masher to break up the cooked cauliflower into rice-like pieces. (You may want to pour the cauliflower into a larger bowl for easier mashing.) It doesn't have to be perfect-- this is a "rustic" style cauliflower rice. Season the rice to taste with a little salt and pepper.
- Use two forks to shred the chicken on the cutting board, then transfer it back to the salsa in the Instant Pot and give it a stir to coat well. To serve the bowls, place some of the cauliflower "rice" in a bowl, top with some of the shredded chicken and salsa mixture, and other toppings like lettuce, tomatoes, green onions, and 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 611mg | 25% |
| Potassium | 819mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 37.2mg | 41% |
| Calcium | 41mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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