Green Chile Chicken Burrito Bowl (Video)

This delicious Green Chili Chicken Burrito Bowl is a delicious Instant Pot dinner that the whole family will love. And this recipe is low in net carbs and full of green chili flavor!

Pin the chicken burrito bowl recipe to make later!

this green chili chicken burrito bowl Inspired by a slow cooker green chili chicken burrito bowl I made years ago, but this version made in the Instant Pot has a few twists. Changes I think made this chicken burrito bowl even better I hope you like it! Since I reworked the recipe, I’ve been making it regularly, so here it is in my favorite picks for this Friday!

How could the recipe have been improved? First, I left out the black beans to make this a low carb recipe (you can do the slow cooker version as well). Second, I used frozen cauliflower rice this time for ease of preparation. Make your choice on that. And third, I had some cherry tomatoes that I wanted to add to the avocado salsa, so it made the dish tastier and more colorful.

I tested this recipe with Jake and Kara and it took me two tries to get the winner, but I love the final version of these burrito bowls! We hope you like this chicken burrito bowl idea for a cool summer dinner!

What are the ingredients needed for this recipe?

(This is just a list of ingredients. Scroll down to see the full printable recipe. Or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe.) increase.)

What green chillies did you use in your chicken burrito bowl recipe?

Using both green chile salsa and canned diced green chiles (Anaheim chiles, not jalapenos), I used double the dose of green chile flavor and poblano chiles for an extra flavor to the cauliflower rice. Added.

What if I want to use fresh cauliflower rice for this recipe?

If you prefer fresh cauliflower rice, check out the best easy cauliflower rice with garlic and scallions.

What makes these chicken burrito bowls a great weekend prep recipe?

Bowl meals are often great for food prep, and this recipe makes about 6 servings, so I recommend it as a weekend food prep idea. Store the cauliflower rice mix and green chili chicken mix separately in the refrigerator. and then reheat separately and mix leftovers when you eat them.

Want more delicious donburi?

For more bowl meal ideas, check out Low Carb Bowl Meals You’ll Make Again and Again. You can also check dinner.

Want more low-carb Mexican food?

This recipe was introduced in Low Carb Mexican Dinner in the Instant Pot on my other site slow cooker or pressure cooker!

To make this Green Chili Chicken Burrito Bowl recipe:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

Remove the cauliflower rice from the freezer, thaw, and begin preparing the chicken.
If you cut the 4 chicken breast meat into small pieces, it will be easier to loosen later.
put chicken in instant pot (affiliate link) Garnish with low-sugar salsa verde and canned diced green chillies, lock lid and set to manual, high pressure, 8 minutes.
When the cooking time is over, use NATURAL RELEASE for 10 minutes, then release any remaining pressure. Transfer the chicken to a cutting board and let cool, while sautéing the Instant Pot, turn the heat to medium, and let the sauce simmer down and simmer for about 8 to 10 minutes.
Once the chicken has cooled, shred it back into the Instant Pot and mix it with the flavorful green chili sauce.
While the chicken is cooking, first combine the diced avocado, diced tomato, green onion, olive oil, lime juice, and a little salt to make the tomato avocado salsa. (If you’re preparing a weekend meal, only make half the salsa and make the rest when you’re ready to eat the rest.)
Next, chop the onion and poblano chili for the cauliflower rice.
Fry the onion in a frying pan for a few minutes, then add the chopped poblano and fry some more, adding a little more. ground cumin (affiliate link).
Add thawed cauliflower rice and cook 6 to 8 minutes or until fully cooked and all liquid has evaporated (cooking time depends on how frozen cauliflower rice is thawed. Check the package for a little less cooking time (for defrosting)
Fill a bowl with cauliflower rice, top with green chili chicken and sauce, and top with tomato and avocado salsa.
Salsa is the highest carbohydrate portion of this dish, so you may want to reduce or omit it.
This was delicious as pictured, but you can add other toppings like salsa, grated cheese, sour cream, and guacamole.

do you like your instant pot?

I 6 quart instant pot For all Instant Pot recipes.Check out our ever-growing collection of Instant Pot recipes! Pressure cooker/slow cooker recipe on my other site!

More green chili chicken recipes to enjoy!

material

4 boneless and skinless chicken breasts cut off and cut into strips

1 cup green chilli salsa (see note)

1 4 oz. You can dice green chilies (not jalapenos, but Anaheim chili!)

2 avocados

1 1/2 cups cherry tomatoes, halved

2 green onions, thinly sliced

Olive oil 1T

3 T fresh lime juice (1 T to toss the avocado, the rest is for salsa. See note for lime juice used.)

salty

6 cups frozen cauliflower rice (see note)

Olive oil 2T

1 onion (finely chopped)

1 large poblano chili pepper, seeded and stem removed, finely diced (see note)

1 teaspoon cumin

Season with salt and freshly ground black pepper

instructions

Measure out about 6 cups of frozen cauliflower rice, break up clumps, and defrost on the counter.
Trim off the chicken breast and cut each into 2-3 pieces lengthwise (so that the cooked chicken will be shorter when shredded).
put chicken in instant pot (affiliate link) Salsa verde and diced green chili. Lock the lid and set the Instant Pot to Manual, High Pressure, 8 minutes.
At the end of cooking time, use NATURAL RELEASE for 10 minutes to manually release any remaining pressure.
Transfer the chicken to a cutting board and let cool, while sautéing the Instant Pot, turn the heat to medium, and let the sauce simmer down and simmer for about 8 to 10 minutes.
Once cool, shred the shredded chicken back into the Instant Pot and mix with the flavorful green chili sauce.
While the chicken is cooking, dice the avocado, toss with 1 T lime juice, dice the tomato, and slice the green onion. Make salsa by tossing diced avocado, diced tomato, and sliced green onion with olive oil, 2 T of fresh lime juice, and a pinch of salt. (If you’re preparing a weekend meal, only make half the salsa and make the rest when you’re ready to eat the rest.)
Chop the onion, remove the poblano chile seeds and stems, and finely chop the chili pepper.
Heat 2T of olive oil in a large nonstick skillet over medium-high heat. Add chopped onions and simmer for 2-3 minutes. Add finely diced poblano and cook for another 2 to 3 minutes. Add ground cumin and cook for about 1 more minute.
Add the cauliflower rice and stir well, cooking until all the liquid has evaporated and the rice is hot and cooked through. Start checking after about 5 minutes.
Season the cooked cauliflower rice with salt and freshly ground black pepper. (If you want a little more lime, you can add lime juice and stir.)
To assemble the finished bowl meal, a bowl is filled with cauliflower rice, topped with a generous amount of green chili chicken with sauce and topped with tomato-avocado salsa.
If you’re making this for weekend prep, only make half the amount of salsa the first time you eat it. Refrigerate leftover chicken shreds and cooked cauliflower rice separately. When you’re ready to eat leftovers, make leftover salsa and heat the chicken and cauliflower rice in a microwave or stovetop pan.

Note

we 6 quart instant pot for this recipe.used Herdes salsa verde For green chilli salsa and fresh frozen lime juice for lime juice. Choose a green chile salsa with no added sugar. I used two 12 oz. A package of cauliflower rice, but if you have a large package from Costco, measure 6 cups.Poblano Chili is often called Pasilla Peppers in US grocery stores (affiliate link).

Much of the carbs in this recipe are found in the salsa ingredients, so reduce or omit it if you want low carbs.

This recipe was inspired by slow cooker green chili chicken cauliflower rice burrito bowl; This Instant Pot version was created by Kalyn and Jake When Kara.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 366Total Fat: 20gsaturated fat: 3gUnsaturated fat: 15gcholesterol: 68mgsodium: 339mgcarbohydrates: 16gfiber: 9gsugar: 7gprotein: 30g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
This chicken burrito bowl is a good bowl meal for a low-glycemic or low-carb diet, including any stage of the original South Beach diet, as long as you use salsa verde with no added sugar. Herdes salsa verde (affiliate link) No added sugar and only 1 carb per tablespoon. Tomatoes contain carbohydrates, so you can use less tomato if you prefer.

Find more recipes like this:
Use our Instant Pot Index to find more Instant Pot recipes like this. Use the diet type index to find recipes that are suitable for specific meal plans.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagramor on Youtube To see all the good recipes I’m sharing there.

Historical notes for this recipe:
This recipe was posted in 2018. Last update was his 2023.