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Chicken Salsa Verde Burrito Bowls
Cooked in the Instant pot
Servings: 6
  • 2 frozen chicken breasts
  • 1 C  uncooked long grain White Rice
  • 1 C  Cooked Black Beans ( canned if you like) *I use homemade from the IP and stored 1 C servings
  • ½ Can  – 15 oz can Fire Roasted No Sodium Added Tomatoes
  • 1 C Salsa Verde ( I use homemade)
  • 1 Tbsp. Minced garlic
  • 2 tbsp. Cumin
  • 1 Tbsp. Onion powder
  • 2 tbsp. Chili powder ( if desired)
  • 1 C Chicken Stock ( Homemade in IP and frozen in 1 Cup portions)
  1. *Set Back Beans aside for later.
  2. Prepare your Rice PIP method of 1 Cup well rinsed White long grain rice mixed with 1 C water in a stainless steel bowl .
  3. IN the Instant Pot Inner Pot, add chicken, roasted tomatoes, 1 Cup chicken stock, 1 C Salsa Verde, garlic, cumin and onion powder. Stir to combine.
  4. NOW: place a tall trivet in  IP with Rice & water.
  5. Close lid on IP and set release knob to Sealing and press Manual HP and adjust time to 12 minutes and 10 NPR. Then finished release the remaining pressure.
  6. Open IP and remove the Rice ( set aside) , remove the Chicken Breasts and place in a bowl and shred ( I use hand held electric mixer to shred).
  7. Add back to the liquid that was left in the IP, chicken, rice and black beans. Set to Saute and reheat for approx.  2 – 3 minutes.
  8. Place chopped lettuce into bowls, and top with ½ C of Chicken mixture, add either a dollop of Guacamole or sliced Avocado, a few Grape tomatoes, and sprinkle with shredded cheese and serve.
  • I freeze leftovers and reheat thawed on steam in the IP for 5 minutes.