Instant Pot Chicken Burrito Bowls
Ingredients
The main ingredients
-
1
cup
prepared salsa
-
1
pound
boneless chicken breasts
-
½
teaspoon
ground cumin
-
to taste
salt and pepper
-
½
head
cauliflower, cut into florets (about 10 ounces)
Topping Ideas
-
to taste
shredded lettuce
-
to taste
chopped tomatoes
-
to taste
green onions
-
to taste
shredded cheese
-
to taste
black beans
Instructions
- Pour salsa into the Instant Pot and place chicken breasts on top.
- Sprinkle cumin, salt, and pepper over the chicken without stirring.
- Place a trivet over the chicken and an oven-safe bowl with cauliflower florets on top.
- Secure the lid and set the steam release valve to Sealing.
- Cook on high pressure for 4 minutes, then let pressure naturally release for 10 minutes.
- After 10 minutes, move the steam release valve to Venting to release remaining pressure.
- Remove the lid and carefully take out the bowl of cauliflower and trivet.
- Shred the chicken and mix it back with the salsa in the pot.
- Serve the cauliflower 'rice' topped with chicken and your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
167
Total fat
3g
Total carbohydrates
8g
Total protein
26g
Sodium
611mg
Cholesterol
72mg
You might also like