I have always loved a little Mexican inspired cooking. I love the combination of the heat from the chilies and the coolness of limes, sour cream, and Avo. Of course, I also LOVE my Instant Pot, so this is the perfect recipe and without a doubt, my favorite Instant Pot recipe so far.

Low Carb Burrito Bowls

Instant Pot Low Carb Burrito Bowls

A deliciously spicy Mexican inspired low carb meal. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot
Servings: 6

Ingredients

  • 4 chicken breast fillets
  • 1 cup chili salsa
  • 3 tbsp minced green chilies
  • 6 cups uncooked cauliflower rice
  • 2 tbsp olive oil extra virgin
  • 1 tbsp ground cumin
  • salt & pepper to taste
  • 3 fresh limes
  • 2 advocados
  • 1.5 cups halved cherry tomatoes
  • 3 spring onions
  • half cup water

Instructions

  • Put your salsa, water, minced green chilies & chicken into the Instant Pot
  • Lock your Instant Pot lid, set your pot to manual, High Pressure for 8 minutes and cook.
  • When the cooking time is finished, allow the steam to naturally release for 10 minutes before switching your Instant Pot to venting. 
  • Remove the chicken & place on a chopping board, ready for shredding. 
  • Set your Instant Pot to saute
  • Add your cauli rice & cumin to the salsa chili sauce and stir continuously for 5 minutes.
  • Shred your chicken using two forks and add to the cauli rice. Set saute to low and stir occasionally for a few minutes. 
  • Dice your Avos, tomatoes and spring onions into a bowl. 
    Drizzle with lime juice, olive oil, and salt & pepper to taste.
  • Serve your burrito bowl with a dollop of sour cream. 

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