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Instant Pot Chicken Burrito Bowls

These Instant Pot Chicken Burrito Bowls are made with low-carb cauliflower rice that is cooked in the same pot as the chicken. It's ready in 30 minutes for an easy weeknight dinner! Top them with your favorite taco or burrito toppings for a healthy pressure cooker meal.

Cook Time
mins
Additional Time
6 mins
Total Time
30 mins
Servings: 4
Calories: 167 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 cup prepared salsa
  • 1 pound boneless chicken breasts
  • 1/2 teaspoon ground cumin
  • salt and pepper
  • 1/2 head cauliflower , cut into florets (about 10 ounces)
Topping Ideas
  • shredded lettuce
  • chopped tomatoes
  • green onions
  • shredded cheese
  • black beans

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 167kcal (8%) Carbohydrates 8g (3%) Protein 26g (52%) Fat 3g (5%) Cholesterol 72mg (24%) Sodium 611mg (25%) Potassium 819mg (23%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 345IU (7%) Vitamin C 37.2mg (41%) Calcium 41mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 167

% 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.