This delicious Chili Chicken Burrito is a quick dinner dish that the whole family will love! This recipe is low in net carbs and packed with green chile flavor!
Pin this chicken burrito bowl recipe to make it later!
This is amazing Green chili chicken burrito dish Inspired by Slow Cooker Chili Chicken Burrito Bowls I’ve made it for years, but this version made in the Instant Pot has its ups and downs. I hope you like the changes I think made this chicken burrito even better! Since I reworked the recipe, I’ve been making it regularly, so I’m showing it for my own Favorite Friday Pick this week!
How did you make the recipe better? First, I left out the black beans to make this low-carb recipe (and you can do that with the slow cooker version, too.) Second, I used frozen cauliflower rice this time to make it easier to prepare; Take your pick on it. And third, I had some cherry tomatoes that I was just begging to add to the avocado salsa, which made the dish even tastier and more colorful.
When I tested this recipe with Jake And KaraIt took us 2 tries to get a winner, but we loved the latest version of these burrito bowls! If you’re a fan of green peppers and chicken, I hope you’ll love this chicken burrito bowl idea for a summer dinner that doesn’t heat up the kitchen!
What ingredients do you need for this recipe?
(This is a list of ingredients only; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)
What kind of green pepper did we use in this chicken burrito bowl recipe?
We used both salsa verde and diced canned green peppers (Anaheim chiles, not jalapenos!) for a double dose of green chile flavor and then added Poblano Chile to add even more flavor to our cauliflower rice.
What if you prefer to use fresh cauliflower rice for this recipe?
check The best easy cauliflower rice with garlic and green onions If you prefer, use fresh cauliflower rice.
Why are these chicken burritos a good weekend food recipe?
Pot meals are often great for meal prep, and these recipes make about 6 servings, so I recommend them as Weekend food preparation idea. I will store the cauliflower rice mix and green chili chicken mix separately in the fridge, reheat separately and mix when I have leftovers. And I’ll make the tomato avocado fresh every time because that won’t keep well.
Want more delicious plate meals?
For more bowl meal ideas, check out Low carb meals that you have to eat again and again. You can also check My favorite low carb and instant keto dinners For more recipes using the Instant Pot.
Want more low-carb Mexican food?
This recipe appeared on Low-carb Mexican dinners prepared in the Instant Pot on my other site Slow cooker or pressure cooker!
How to make Green Chili Chicken Burrito Recipe:
(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, you will be taken directly to the full recipe.)
- When you start preparing the chicken, take the cauliflower rice out of the freezer to thaw.
- Cut four chicken breasts into strips to make them easier to cut later.
- Put the chicken in instant pot (affiliate link) With low-sugar green salsa and diced canned green peppers, lock lid, and set on high manual pressure, 8 minutes.
- When the cooking time is up, use the normal release for 10 minutes, then release the rest of the pressure. Remove the chicken to a cutting board to cool while the Instant Pot is on to medium heat and cook the sauce to reduce, about 8-10 minutes.
- When the chicken has cooled, shred it and return it to the Instant Pot to mix with the delicious green chile sauce. You can use a pressure cooker to keep it warm if needed.
- While the chicken is cooking, first mix the diced avocado with the diced tomatoes, scallions, olive oil, lemon juice, and a pinch of salt to make the tomato-avocado sauce. (If you’re prepping on the weekends, I’ll just make half of the salsa and make the rest when you eat the leftovers.)
- Then chopped onions and Poblano chile for the cauliflower rice.
- Cook the onion for a few minutes in a pan, add the chopped poblano and cook a little more, then add a few more ground cumin (referral link).
- Add the thawed cauliflower rice and cook for 6-8 minutes, or until just cooked through and all the liquid has evaporated, (Cooking time will depend on how your frozen cauliflower rice thaws. Check your package for cooking time after freezing and cooking time slightly lower for thawed.)
- Put a generous amount of cauliflower rice in a bowl, put a spoonful of spicy chicken and green sauce on top, then put a spoonful of tomato sauce and avocado on top.
- The sauce is the highest carb part of this dish, so you may want to reduce or omit it.
- This was delicious as described but other toppings could be added such as salsa, shredded cheese, sour cream or guacamole!
Love your Instant Pot?
I am using a 6 quart instant pot For all my instant recipes. Check out my growing collection of Instant Pot recipes! You can also find Pressure cooker/slow cooker recipes on my other site!
More green chili chicken recipes to enjoy!
4 boneless, skinless chicken breasts, trimmed and cut into strips
1 cup green chile sauce (see notes)
1 4 oz. Green peppers can be diced (Anaheim chili, not jalapeno!)
1 1/2 cups cherry tomatoes, halved
2 green onions, finely chopped
1 ton of olive oil
3 TB of fresh lime juice (1 TB for the avocado stir-fry and the rest for the salsa. See note about the lime juice I used.)
Salt to taste
6 cups frozen cauliflower rice (see notes)
2 tons of olive oil
1 small chopped onion
1 large poblano chile pepper, seeded and stem removed and cut into small cubes (see notes)
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
- Measure out about 6 cups of frozen cauliflower rice, break up the lumps, and let it thaw on the counter.
- Cut the chicken breast and cut it lengthwise into 2 or 3 slices (so you have shorter chicken pieces when you cut the cooked chicken separately).
- Put the chicken in instant pot (affiliate link) With Salsa Verde and diced green pepper. Close the lid and set the Instant Pot on high manual pressure for 8 minutes.
- When the cooking time is up, use the natural release for 10 minutes, then manually release the rest of the pressure.
- Remove the chicken to a cutting board to cool while the Instant Pot is on to medium heat and cook the sauce to reduce, about 8-10 minutes.
- When cool, shred the chicken and return it to the Instant Pot to mix with the delicious green chile sauce. You can use a pressure cooker to keep it warm if needed.
- While the chicken is cooking, chop the avocado into cubes and toss with the juice of one lemon, diced tomato, and a slice of green onion. Toss in sliced avocado, diced tomatoes, and sliced green onions with olive oil, fresh lemon juice, and a pinch of salt to make the dressing. (If you’re prepping on the weekends, I’ll just make half of the salsa and make the rest when you eat the leftovers.)
- Chop the onion, chop the seeds, stem the poblano chile, and chop the chili.
- Heat 2 T of olive oil in a large nonstick skillet over medium-high heat; Add the chopped onion and cook for 2-3 minutes. Add the finely chopped poblano cubes and cook for another 2-3 minutes. Add the ground cumin and cook for another minute.
- Add the cauliflower rice and cook, stirring frequently, until all the liquid has evaporated and the rice is hot and cooked through. This will take about 6-8 minutes, depending on how thawed the cauliflower is, but start checking after about 5 minutes.
- Season the cooked cauliflower rice with salt and freshly ground black pepper, to taste. (You can add some extra lemon juice if you like the idea of adding an extra touch of lemon.)
- To assemble the final meal, place a generous dollop of cauliflower rice in a bowl, top it with 1 tablespoon of the spicy chicken with sauce, and top with the tomato-avocado salsa.
- If you’re making this for a weekend catering prep, I’d only make half the amount of salsa when you eat this the first time. Separately place the remaining shredded chicken and cooked cauliflower rice in the refrigerator. When you’re ready to eat the leftovers, make the remaining sauce and heat the chicken and cauliflower rice in the microwave or in a skillet on the stove.
We used 6-quart Instant Pot for this recipe. We were Herdez salsa verde For my green chile sauce Fresh and frozen lemon juice for lemonade. Choose a green chile sauce with no added sugar. We used two 12 oz. Pack cauliflower rice, but if you have a large Costco package, just measure out 6 cups. Poblano chiles are often called Pasilla Peppers in American grocery stores (affiliate links).
Many of the carbohydrates in this recipe are in the sauce ingredients, so reduce or omit these if you want to reduce the carbs.
This recipe is inspired by Slow Cooker Green Chili Chicken Cauliflower Rice Burrito Bowls; This Instant Pot version was created by Kalyn and tested with Jake And Kara.
Amount per service:
Calories: 366Total fat: 20 gramsSaturated fat: 3 gramsUnsaturated fats: 15 gramsCholesterol: 68 mgsodium: 339 mgcarbohydrates: 16 gramsthe basic: 9 gramssugar: 7 gramsprotein: 30 grams
Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This chicken burrito bowl is a good meal for any low-glycemic or low-carb diet, including any phase of the Original South Beach Diet as long as you use salsa verde without the added sugar. We were Herdez salsa verde (affiliate link) which has no added sugar and only 1 carb per tablespoon. Tomatoes contain some carbohydrates, so you can use less tomato if you prefer.
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Historical notes for this recipe:
This recipe was published in 2018. It was last updated with more information in 2023.
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