This tasty Green Chile Chicken Burrito Bowl is a delicious Instant Pot dinner that the whole family is going to like! And this recipe is low in net carbs, and loaded with green chile flavor!
PIN the chicken burrito bowl recipe to make it later!
This Green Chile Chicken Burrito Bowl was inspired by the Slow Cooker Green Chile Chicken Burrito Bowls that I made years ago, but this version made in the Instant Pot has a few twists. I hope you like the changes that I think made this chicken burrito bowl even better! Ever since I reworked the recipe I’ve been making it regularly, so I’m featuring it for my Friday Favorites pick this week!
How did I make the recipe better? First, I left out the black beans to make this a low-carb recipe (and you could do that with the slow cooker version as well.) Second I used frozen cauliflower rice this time for easier prep; take your choice on that. And third, I had some cherry tomatoes that were just begging to be added to the avocado salsa, which made the dish tastier and more colorful.
When I tested this recipe with Jake and Kara, it took us two tries to get a winner, but we loved the final version of these burrito bowls! If you’re a fan of green chiles and chicken I hope you’ll like this chicken burrito bowl idea for a summer dinner that won’t heat up the kitchen!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What kind of green chiles did we use for the chicken burrito bowl recipe?
We used both green chile salsa and canned diced green chiles (Anaheim chiles, not jalapenos!) for a double-dose of green chile flavor and then added a Poblano Chile to add even more flavor to the cauliflower rice.
What if you prefer to use fresh cauliflower rice for this recipe?
Check The BEST Easy Cauliflower Rice with Garlic and Green Onion if you prefer to use fresh cauliflower rice.
Why are these chicken burrito bowls a good Weekend Food Prep recipe?
Bowl meals are often great for food prep, and this recipes makes about 6 servings, so I’m recommending it as a Weekend Food Prep idea. I would store the cauliflower rice mixture and the green chile chicken mixture separately in the fridge, and reheat separately and then combine when you eat leftovers. And I’d make the tomato-avocado fresh each time because that won’t keep well.
Want more tasty bowl meals?
For more bowl meal ideas check out Low-Carb Bowl Meals You’ll Make Over and Over. You can also check out My Favorite Low-Carb and Keto Instant Pot Dinners for more recipes using the Instant Pot.
Want more Low-Carb Mexican food?
This recipe was featured in Low-Carb Mexican Food Dinners to make in the Instant Pot on my other site Slow Cooker or Pressure Cooker!
How to make this Green Chile Chicken Burrito Bowl recipe:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Take cauliflower rice out of the freezer to thaw when you start preparing the chicken.
- Cut four chicken breasts into strips so they’re easier to shred apart later.
- Put chicken into the Instant Pot (affiliate link) with low-sugar salsa verde and canned diced green chiles, lock lid, and set to MANUAL, HIGH PRESSURE, 8 minutes.
- When cooking time is up, use NATURAL RELEASE for 10 minutes, then release the rest of the pressure. Remove chicken to a cutting board to cool while you turn the Instant Pot to SAUTE, MEDIUM HEAT and cook the sauce to reduce it, about 8-10 minutes.
- When chicken is cool, shred it apart and put back into the Instant Pot to mix with the flavorful green chile sauce. You can use the pressure cooker to keep it warm if needed.
- While the chicken cooks, first combine diced avocados, diced tomatoes, green onions, olive oil, lime juice, and a little salt to make the tomato-avocado salsa. (If you’re doing Weekend Food Prep, I would only make half the salsa and make the rest when you eat the leftovers.)
- Then chop onion and Poblano chile for the cauliflower rice.
- Cook onion for a few minutes in a frying pan, add chopped poblano and cook a little more, then add a little ground cumin (affiliate link).
- Add the thawed cauliflower rice and cook 6-8 minutes, or until it’s cooked through and all liquid has evaporated, (Cooking time will depend on how thawed the frozen cauliflower rice is. Check your package for cooking time from frozen and cook slightly less time for thawed.)
- Put a generous amount of cauliflower rice into a bowl, top with a scoop of the green chile chicken and sauce, then top with a scoop of the tomato-avocado salsa.
- The salsa is the highest-carb part of this dish, so you might want to reduce or omit that.
- This was delicious as shown but other toppings could be added such as salsa, grated cheese, sour cream or guacamole!
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More Green Chile Chicken Recipes to Enjoy!
- 4 boneless, skinless chicken breasts, trimmed and cut into strips
- 1 cup green chile salsa (see notes)
- 1 4 oz. can diced green chiles (Anaheim chiles, not jalapenos!)
- 2 avocados
- 1 1/2 cups cherry tomatoes cut in half
- 2 green onions, thinly sliced
- 1 T olive oil
- 3 T fresh lime juice (1 T is for tossing with avocado and the rest is for the salsa. See note about the lime juice I used.)
- salt to taste
- 6 cups frozen cauliflower rice (see notes)
- 2 T olive oil
- 1 onion, chopped small
- 1 large Poblano chile pepper, seeds and stem removed and finely diced (see notes)
- 1 tsp ground cumin
- salt and fresh-ground black pepper to taste
- Measure out about 6 cups frozen cauliflower rice, break apart lumps, and let it thaw on the counter.
- Trim chicken breasts and cut each one lengthwise into 2 or 3 strips (so you’ll have shorter pieces of chicken when you shred the cooked chicken apart.)
- Put chicken into the Instant Pot (affiliate link) with the Salsa Verde and diced green chiles. Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
- When the cooking time is up, use NATURAL RELEASE for 10 minutes, then release the rest of the pressure manually.
- Remove chicken to a cutting board to cool while you turn the Instant Pot to SAUTE, MEDIUM HEAT and cook the sauce to reduce it, about 8-10 minutes.
- When it’s cool, shred shred chicken apart and put it back into the Instant Pot to mix with the flavorful green chile sauce. You can use the pressure cooker to keep it warm if needed.
- While chicken cooks, dice avocados and toss with 1 T lime juice, dice tomatoes, and slice green onions. Toss the diced avocado, diced tomato, and sliced green onion with the olive oil, other 2 T fresh lime juice, and a little salt to make the salsa. (If you’re doing Weekend Food Prep, I would only make half the salsa and make the rest when you eat the leftovers.)
- Chop the onion and cut out seeds and stem from the Poblano chile and finely chop the chile pepper.
- Heat 2 T olive oil in a large non-stick frying pan over medium high heat; add the chopped onion and cook 2-3 minutes. Add the finely diced poblano and cooker 2-3 minutes more. The add the ground cumin and cook about a minute more.
- Add the cauliflower rice and cook, stirring frequently, until all the liquid has evaporated, the rice is hot, and it’s cooked through. This will take about 6-8 minutes, depending on how thawed the cauliflower is, but start to check after about 5 minutes.
- Season the cooked cauliflower rice with salt and fresh-ground black pepper to taste. (You can stir in some extra lime juice if you like the idea of an extra touch of lime.)
- To assemble the finished bowl meal, put a generous amount of cauliflower rice into a bowl, top with a generous scoop of the green chile chicken with sauce, and top with Tomato-Avocado salsa.
- If you’re making this for Weekend Food Prep, I would only make half the amount of salsa when you eat this the first time. Refrigerate the leftover shredded chicken and cooked cauliflower rice separately. When you’re ready to eat leftovers, make the rest of the salsa and heat the chicken and cauliflower rice in the microwave or in a pan on the stove.
We used a 6-Quart Instant Pot for this recipe. We used Herdez Salsa Verde for the green chile salsa and my fresh-frozen lime juice for the lime juice. Choose a green chile salsa without added sugar. We used two 12 oz. packages cauliflower rice, but if you have the big package from Costco, just measure out 6 cups. Poblano chiles are often called Pasilla Peppers in U.S. grocery stores (affiliate links).
Many of the carbs in this recipe are in the salsa ingredients, so reduce or omit that if you want lower carbs.
This recipe inspired by Slow Cooker Green Chile Chicken Cauliflower Rice Burrito Bowls; this Instant Pot version was created by Kalyn and tested with Jake and Kara.
Amount Per Serving:
Calories: 366Total Fat: 20gSaturated Fat: 3gUnsaturated Fat: 15gCholesterol: 68mgSodium: 339mgCarbohydrates: 16gFiber: 9gSugar: 7gProtein: 30g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chicken Burrito Bowl is a good bowl 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 added sugar. We used Herdez Salsa Verde (affiliate link) that has no added sugar and only one carb per tablespoon. Tomatoes have some carbs, so you could use less tomatoes than we did if you prefer.
Find More Recipes Like This One:
Use the Instant Pot Index to find more Instant Pot recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2018. It was last updated with more information in 2023.
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