I love a good hands-off meal that’s great for meal prep. That’s why I created this recipe because it’s a great meal prep burrito bowl to make and pack for lunches or great for a weeknight dinner. Plus it’s a healthy burrito bowl! It is super satisfying and nutrient rich. You get a healthy dose of protein from the chicken, carbohydrates for energy, healthy fats from the avocado and iron from the beans.
Instant Pot Chicken Burrito Bowl Ingredients
Here is everything you’ll need to make this chicken burrito bowl:
Chicken: 1 pound of chicken breasts is what I used (2 breasts cut into cubes). You can also use chicken thighs if you’d like! Fresh Cilantro: Cilantro is loaded with Vitamins A and C and is a wonderful antioxidant. Seasonings: Salt, Pepper and Cumin are used to season the chicken. Olive Oil: Use this when sautéing the onions. Yellow onion: Diced yellow onion builds flavor to the base of this dish. White onions are an acceptable substitute! Minced garlic: You can minced your own garlic or if you have garlic in the jar that’s perfect too! Long-grain white rice: Jasmine or Basmati rice work well in this dish. Salsa verde: You can make your own, or buy a pre-made salsa verde at the store (that’s what I did!) Chicken broth: Adds more flavor to the dish. You can sub. with water if needed but you may need to adjust seasonings to add back some flavor. Green chiles: Depending on preference you can buy the mild or hot diced green chiles! (We like the hot ones!) Black beans: A great plant based protein. Can sub pinto beans. Garnish ideas: Limes, salsa, jalapeños, sour cream, avocado or guacamole, tortilla chips, Mexican shredded cheese, Queso Fresco, diced tomatoes.
How to Make Instant Pot Chicken Burrito Bowls
How to Make These as Chicken Meal Prep Burrito Bowls
Follow the same instructions as above, but place cooked meal in individual Tupperware containers. You should have enough for 4-5 meals – perfect for lunch throughout the week! Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. Either place garnishes on top or place in a small ziplock bag or container of your choosing to take with you to go.
My Go-To Healthy Burrito Bowl Toppings
Avocado/Guacamole Sliced jalapeños Cheese Limes Diced tomatoes Shredded lettuce or spinach Serve with a tortilla on the side Tortilla chips Sour Cream or Greek Yogurt Fresh Cilantro
What size Instant Pot do you use?
I have the 6 QT Instant Pot. It’s great if you’re cooking for 3-4 people or want to make leftovers for meal prep. If you are doing a lot of meal prep, I’d recommend using the 8 quart!
Tips for Making Instant Pot Burrito Bowls
Make it vegetarian. Leave out the chicken and bulk up your burrito bowl with more veggies: diced red bell peppers, zucchini, onions, etc. When building your bowl add your favorite lettuce to it! (making it like a salad burrito bowl). Do not stir the rice. Watch the video below and notice how when adding in the rice I don’t stir it into the other ingredients. Simply pop the lid on and then fluff the ingredients with a fork or spoon when it’s time to take the lid off! Dice the chicken pieces into smaller bite sized pieces rather than larger chunks. Freezer friendly! If you’d like, you can freeze this meal in individual portions in glass containers, then defrost in the fridge overnight before reheating. I recommend reheating in the microwave for ~6 minutes.
