Instant Pot Chicken Burrito Bowl (Paleo, Whole30, AIP-option)
This easy burrito bowl is made with chicken made in the Instant Pot and served with classic burrito ingredients in a bowl! It’s Paleo, Whole30, and is easy to make AIP.
Instant Pot Chicken Burrito Bowl
Burrito bowls are always a crowd favorite. It can be frustrating for those eating Paleo or AIP to have to miss out on the rice, beans, chips, and dairy. This is why I created this delicious, easy-to-make at-home option that will satisfy your burrito bowl craving without compromising your gut!
The chicken in this recipe is made in the Instant Pot which makes it the perfect meal prep option to set you and your family up for the week. It’s also endlessly customizable so you can please everyone in your household!
The Ingredients Needed for Instant Pot Chicken Burrito Bowls
- Cauliflower rice. You can create your own using a food processor and pulsing the Cauliflower a few times until it is the size and texture of rice. However, you can buy this pre-prepped from places like Trader Jo’s and Costco to save time!
- Chicken breast. You can also use thighs if you prefer.
- Salsa of your choice. If you’re currently on AIP, you can use something like this instead.
- Chicken broth. You can make your own ahead of time or you can use a clean store-bought option.
- Romaine lettuce.
- Lime juice.
- Cilantro.
- Grape tomatoes. For AIP, simply omit these and top with additional avocado chunks instead.
- Red onion.
- Avocado. If using this recipe for meal prep, I would recommend waiting to slice the avocado until you’re ready to eat it so that it doesn’t turn brown.
How to make Instant Pot Chicken Burrito Bowls
- Saute the cauliflower rice. Add the avocado oil to the base of the Instant Pot and set to saute. Once the oil is hot, add the cauliflower rice and season with half of the salt, pepper, and garlic powder. Saute for 5-7 minutes or until cooked through. Stir in half of the lime juice and 2 tbsp of cilantro. Set aside and cover to keep warm.
- Sear the chicken breast. Add more oil to the instant pot and set to saute. Add the chicken breast to the instant pot and lightly season with salt, pepper, garlic powder, and oregano. Sear for 3-4 minutes on each side and hit “cancel”.
- Cook the chicken in the Instant Pot. Pour the salsa and chicken broth over the chicken. Turn the Instant Pot on manual, high pressure, for 12 miuntes.
- Shred the chicken and stir in the cilantro.
- Prepare the burrito bowls. Divide the cauliflower rice, lettuce, tomato, red onion, avocado, and chicken among 4 bowls. Serve immediately.
Can you make this recipe in the slow cooker?
Yes! This recipe would easily be made in the slow cooker. Simply set the chicken with the salsa, chicken broth, and seasonings in the slow cooker and cook on low for 8 hours. Cook the cauliflower rice as directed on the stovetop and prep the toppings.
Can you make this recipe ahead of time?
You can, as long as you store all of the components separately to ensure freshness. I would recommend waiting to cut the avocado until you are ready to eat the dish. If stored in air-tight containers, this dish would last in the fridge for 3-4 days, which makes it perfect for meal-prep for the week!
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Instant Pot Burrito Bowl
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Method: Instant Pot
- Diet: Gluten Free
Ingredients
- 2 tbsp avocado oil
- 4 cups cauliflower rice
- 3/4 tsp salt, divided
- 1/4 tsp black pepper, divided (omit for AIP)
- 2 tsp garlic powder, divided
- Juice of one lime, divided
- 3 tbsp cilantro, chopped
- 1 lb chicken breast (sub thighs)
- 2 tsp oregano
- 1 cup salsa (use something like this for AIP)
- 1/4 cup chicken broth
- 4 cups romaine lettuce, chopped
- 1 cup grape tomato, chopped (omit for AIP)
- 1 red onion, diced
- 1 large avocado, diced
Instructions
- Add about 1 tbsp of avocado oil to the base of the instant pot and set to saute. Once the oil is hot, add the cauliflower rice and season with half of the salt, pepper, and garlic powder. Saute for 5-7 minutes or until cooked through. Stir in half of the lime juice and 2 tbsp of cilantro. Set aside and cover to keep warm. Lightly clean out the instant pot if needed.
- Add more oil to the instant pot and set to saute. Add the chicken breast to the instant pot and lightly season with salt, pepper, garlic powder, and oregano. Sear for 3-4 minutes on each side and hit “cancel”.
- Pour the salsa and chicken broth over the chicken. Add the lid to the instant pot, and close the sealing ring. Turn the instant pot on manual, high pressure, for 12 miuntes. Allow to cook and come to pressure. Quick-release the pressure and carefully remove the lid.
- Once slightly cool, shred the chicken and stir in the cilantro.
- Prepare the burrito bowls by dividing the cauliflower rice, lettuce, tomato, red onion, avocado, and chicken among 4 bowls. Serve immediately.
Notes
All nutrition facts are estimates and will vary.
Nutrition
- Serving Size: 1 serving
- Fat: 16.5g
- Carbohydrates: 20.1g
- Fiber: 7.9g
- Protein: 30.8g
Being a fan of “bowl” recipes for years with a huge love of Mexican food, I had to make this when I saw it. Passing by the local Mexican place new in my neighborhood…seeing the posters of their food and taking in the smells are very difficult to ignore knowing I cannot eat their bowls due to traditional ingredients. This is a thing of the past now as of this recipe. It’s beyond fantastic, and am going to make this very often. I was eating it for breakfast…it’s just that good. The only substitutions I made were omitting the tomatoes and subbing leaf lettuce for ease of digestion. This is perfection in a bowl.