Instant Pot Chicken Burrito Bowls are an easy to make healthy meal that's so customizable! Top with your favorite toppings - like cheese, guacamole, rice, or tortilla chips - and you have a complete meal!
Is there anything better than an easy to make meal that's healthy for you? I started making these chicken burrito bowls a few years ago and after a few tweaks they've become my lunch staple - I've actually had them almost everyday for a year now! I really like this recipe because it's so easy to make and very versatile - the salsa chicken makes a great base for burrito bowls, wraps, or even just on it's own (this is my picky daughter's favorite!)
I usually make this recipe on Sundays in my slow cooker, but lately I haven't had as much time on the weekends and have switched over to using my instant pot. Both ways come out great!
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Equipment
To make this recipe, you'll need:
If you want to meal prep them I recommend using glass meal prep containers like these.
Ingredients
- Chicken breast (fresh or frozen)
- Salsa
- Taco seasoning
- Corn (canned or frozen)
- Black beans
How to Make Instant Pot Chicken Burrito Bowls
- Place chicken breast in a single layer in the Instant Pot
- Pour the taco seasoning over the chicken
- Pour the entire can of salsa over the chicken - make sure it's all covered!
- If adding any additional add-ins (black beans or corn) mix into the salsa
- Close the Instant Pot and seal. Cook on high pressure for 20 minutes (if chicken is frozen, cook for 22 minutes). Allow to naturally release for 10 minutes.
- Once done, take chicken out and shred. Put back into the salsa and serve with your favorite sides and toppings!
Click here for a printable version of this recipe
Nutritional Information
Serving Size ⅛th of recipe (about a ½ cup)
Number of Servings 8 - Calories 162 - Total Fat 2 grams - Saturated Fat 1 grams - Trans Fat 0 grams - Unsaturated Fat 1 grams - Cholesterol 48 milligrams - Sodium 698 milligrams - Carbohydrates 14 grams - Fiber 4 grams - Sugar 3 grams - Protein 21 grams
Please note this doesn't include any toppings or sides
How to Store Leftovers
Leftovers should be stored in an airtight container in the fridge for up to 5 days.
If you prefer to freeze, allow the chicken burrito bowls to completely cool and then store in an airtight freezer bag (I like to use these one). Frozen chicken burrito bowls will last up to 6 months in the freezer.
When you're ready to serve, remove from freezer and place in the fridge 24 hours before serving to defrost.
What to Serve with Chicken Burrito Bowls
The great thing about chicken burrito bowls is that they can be customized for everyone! A few of our favorite ways to eat them are:
- Over rice, quinoa or a veggie rice - like cauliflower rice - to keep it low carb
- Topped with a little cheese, guacamole, or tortilla chips
- Served in a wrap with a little cheese for an easy quesadilla!
My favorite way to make them is with a little quinoa and cheese on top. I especially love these 90 second quinoa packets from Target because they're easy and come out perfect every time.
Related Post: How to Make Quinoa in the Instant Pot
How to Make in a Slow Cooker (Crock Pot)
If you don't have an Instant Pot, this recipe could also be made in the slow cooker. To make in the slow cooker, add all the ingredients to the slow cooker and cook on high for 4 hours or low 6-8 hours. Once finished cooking, shred the chicken and serve!
More Healthy Dinner Recipes
Turkey Meatloaf with Roasted Potatoes and Veggies (Sheet pan dinner)
Thai Noodles with Peanut Sauce (30 Minute Meal)
Print Recipe
Instant Pot Chicken Burrito Bowls
Instant Pot Chicken Burrito Bowls are an easy to make lunch or dinner! Top it with cheese, guacamole, or tortillas (or your favorite toppings) for the ultimate dish!
Ingredients
- 1 lb boneless, skinless chicken breast
- 16 oz salsa
- 1 packet taco seasoning
- 16 oz corn, drained optional (canned or frozen)
- 16 oz black beans, drained and rinsed optional
Instructions
- Place chicken breast in a single layer in the Instant Pot
- Pour the taco seasoning over the chicken
- Pour the entire can of salsa over the chicken - make sure it's all covered!
- If adding any additional add-ins (black beans or corn) mix into the salsa
- Close the Instant Pot and seal. Cook on high pressure for 20 minutes (if chicken is frozen, cook for 22 minutes). Allow to naturally release for 10 minutes.
- Once done, take chicken out and shred. Put back into the salsa and serve with your favorite sides and toppings!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 698mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 21g
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love this
I make a "fiesta chicken" that is almost identical--except I add 8 oz of cream cheese at the end. It is great on tortillas or just in a bowl.
that sounds delicious!!