CHICKEN BURRITO BOWL - INSTANT POT

If you need a dinner that checks every box—easy, flavorful, protein packed, and family  friendly, this Chicken Burrito Bowl is about to become a repeat recipe. Made in the Instant Pot, tender shredded chicken cooks in a zesty salsa verde sauce with warm spices, then gets paired with crisp lettuce, beans, corn, peppers, and fresh toppings for a meal that feels fresh and satisfying.

It’s everything you love about a burrito bowl, made lighter, quicker, and perfect for busy weeknights.

(Instagram Reel)

Why we love this Chicken Burrito Bowl:

• High protein + balanced macros to keep you full and energized.

• One Pot main protein makes prep and clean up simple

• Fresh + flavorful with salsa verde, lime, cilantro and spices.

• Naturally gluten free and easy to customize. 

• Great for meal prep since leftovers reheat beautifully.

• Family friendly because everyone can build their own bowl.

   

Ingredients:

• Chicken Breast - lean, high quality protein that becomes tender and juicy in the Instant Pot while keeping the fat low.
• Onion - Adds natural sweetness and depth of flavor while cooking down into the sauce.
• Jalapeño - bring a little kick plus vitamin C. Remove seeds for a milder heat.
• Cumin - Warm, earthy spice that gives classic burrito bowl flavor and supports digestion.
• Chili powder - Adds smoky depth and mild heat for extra flavor without overpowering the dish.
• Paprika - provides subtle sweetness and color while rounding out the spice blend.
• Kosher Salt - enhances all the flavors and balances the acidity from the salsa verde. I use and love Redmond Salt, code GFMACROS will give you a discount.
• Salsa Verde - the star ingredient that creates the sauce. Bright, tangy and packed with flavor that hits.
• Cannellini beans - creamy, fiber rich beans that boost staying power and adds extra protein.
• Corn - naturally sweet and adds texture, fiber and color.
• Red bell pepper - Rich in vitamin C and antioxidants with a sweet crunch. Roasting adds even more flavor. 
• Green leaf lettuce - Adds volume, crunch and freshness for a lighter bowl base.
• Salsa - a fresh topping that adds moisture and extra flavor.
• Lime juice - essential for brightness and that final restaurant style finish.

Pro Tips:

• Roast the peppers: roasted red peppers adds sweetness and depth.
• Don't skip the natural release: this helps keep the chicken tender.
• Shred in the sauce: this lets the chicken soak up every bit of flavor.
• Meal prep tip: store toppings separately until ready to serve.

Notes, Swaps and Oven Directions:

• Adjust jalapeño based on spice preference.
• Chicken thighs can be used for a juicier option.
• Cannellini beans: swap black beans or pinto beans.
• Use fresh, frozen or fire-roasted corn. 
• Switch it up and use romaine or spinach in place of the green leaf lettuce.
• Swap the salsa verde with red salsa for a different flavor profile.

Oven directions:

1) Preheat oven 375°F.

2) Place chicken in a covered baking dish with onion, jalapeño, spices, salt and salsa verde.

3) Cover tightly with parchment paper and then foil.

4) Bake for 30-35 minutes, or until chicken reaches 165°F.

5) Shred chicken, stir in beans, and return to oven for 5 minutes until warmed through. 

6) Assemble bowls as directed below.

Make it a meal:

This bowl is great as it is, but feel free to make it an even heavier meal by adding, rice, cauliflower rice, your favorite corn chips or grain free chips. Even some avocado or cheese could be delightful,

{CHICKEN BURRITO BOWL - INSTANT POT} 

266 cal | 31g C | 3g F | 29g P
Serves 4

14oz ground 

20g jalapeno, minced

50g onion, diced

1/2 tsp sea salt

1 1/2 tsp cumin

3/4 tsp chili powder

3/4 tsp smoked paprika 

1 1/2 c salsa verde

4c lettuce

1/2 c dry jasmine rice

1 1/2 c pinto beans

200g red bell pepper

160g corn

8 Tbs salsa

lime juice 

Optional:

Corn chips or grain free chips

Green onion

Rice or cauiflower rice

Avocado

Cheese

DIRECTIONS:

1) Add chicken, onion, jalapeño, cumin, chili powder, paprika and salt to the Instant Pot.

2) Pour salsa verde over the chicken.

3) Seal the lid and cook on HIGH pressure for 10 minutes.

4) Allow to naturally release for 10 minutes, then manually release remaining pressure.

5) Lightly shred the chicken directly in the pot.

6) Stir in the beans and let the warm through the hot sauce.

7) Divide lettuce between 4 bowls.

8) Top each bowl with chicken and beans, corn, bell pepper, salsa and cilantro.

9) Finish with fresh lime juice and serve.

Enjoy fresh, flavorful burrito bowl goodness—without the takeout price tag!

If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!