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Salsa Verde Chicken Burrito Bowls

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x



Salsa Verde Chicken

  • 2 pounds, chicken breast
  • 1 Tablespoon olive oil
  • 16 oz. salsa verde
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Cauliflower Rice

  • 216 oz. bag frozen riced cauliflower (I used Trader Joe’s but you can use fresh if you prefer)
  • 2 teaspoons olive oil
  • 2 Tablespoons fresh cilantro, minced
  • Juice of 1 Lime

Fresh Bean & Corn Salsa

  • 115.5oz can pinto beans, drained
  • 115 oz can sweet corn, drained
  • 1 small red onion, diced
  • 1 pint cherry/grape tomatoes, quartered
  • 1 jalapeno (deseeded if you prefer no spice!), minced
  • Juice of one lime
  • 2 Tablespoons cilantro, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Toppings (optional)

  • Lettuce
  • Guacamole
  • Cheese
  • Sour Cream
  • Cilantro
  • Tortilla Chips


Salsa Verde Chicken

  1. Add 1 Tablespoon of olive oil to a Pressure Cooker/Instant Pot and select Saute function. Add chicken to the pressure cooker and brown on each side for 1-2 minutes.
  2. Cancel saute function, add salsa verde to the cooker, secure lid and choose meat function and set for 30 minutes.
  3. Allow chicken to cook for 30 minutes.
  4. Once time is up, use quick release or slow release method to release the pressure.
  5. When pressure is released, shred chicken in the cooker with two forks and either serve immediately or cool and store for later use.

Cauliflower Rice

  1. While chicken is cooking, in a large pan, heat 2 teaspoons of olive oil over medium heat. Add cauliflower, cilantro and salt/pepper to taste and saute for 5 minutes, until warmed and lightly toasted.

Fresh Bean & Corn Salsa

  1. Add all ingredients to a medium bowl, stir to combine, set aside.
  2. To assemble burrito bowl, start with lettuce, add cauliflower rice, chicken and then salsa. Top with any other desired toppings.


  • Serving Size: 1 Burrito Bowl